小菜
由 CookWhatHK0 次收藏
照燒雞配炒蔬菜，雞髀以生抽、清酒同味醂醬汁煎香，伴豆芽同青燈籠椒在醬汁中快炒。
用鹽和黑胡椒為雞髀調味。
Season the chicken thigh with salt and black pepper.
將豆芽洗淨瀝乾。清洗青燈籠椒並切好。
Rinse the bean sprouts well and let them drain in a colander. While they're draining, wash and chop the green bell peppers.
將生抽、清酒、味醂和糖拌勻成醬汁。
In a small bowl, whisk together the soy sauce, sake, mirin, and sugar to create your sauce.
鍋中加少許食油，煎雞髀。
Heat a small amount of vegetable oil in a skillet, then add the seasoned chicken thigh and cook it until done.
雞肉熟透後，一次加入醬汁，煮至醬汁收稠並裹住雞肉。
Once the chicken is cooked through, pour in all of the made sauce. Continue to cook, stirring occasionally, until the sauce thickens and well coats the chicken.
取出雞肉，切成一口大小。
Take the chicken out of the skillet and cut it into convenient bite-sized pieces.
將豆芽和青燈籠椒加入鍋中剩餘的醬汁，大火快炒。加鹽和黑胡椒調味。
Add the drained bean sprouts and chopped green bell peppers to the remaining sauce in the skillet. Stir-fry these vegetables quickly over high heat. Taste and season with additional salt and black pepper if you like.
將所有食材擺盤即可上桌！
Arrange the chicken and stir-fried vegetables on a plate and serve immediately!
