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雞肉和西蘭花翻炒


主料:

2杯西蘭花小花
1磅去骨去皮雞胸肉,切成1英寸件
2茶匙生粉
2茶匙切碎的生薑
1杯雞湯
2瓣大蒜,切碎
3湯匙醬油
2茶匙糖

做法:

加少許油;開中火。加入雞肉,大蒜和生薑。魚苗2〜3分鐘或直至雞是棕色的。
加入3/4杯高湯,醬油和糖。蓋上蓋子,中火煮5分鐘,攪拌兩次。
加入花椰菜。蓋上鍋蓋煮約5分鐘,偶爾攪拌,直到雞和西蘭花全熟,嫩。
玉米澱粉混合剩餘1/4杯高湯;攪拌成雞的混合物。廚師,經常攪拌,直到醬汁濃稠。

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