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1/4 杯 麵粉
1茶匙 紫蘇葉
1茶匙 蒜鹽
1/2茶匙 牛至葉
1/2茶匙 迷迭香
1/4茶匙 胡椒
1 1/2磅去骨,去皮的雞胸肉
2湯匙 油
1(14 1/2盎司)可以切塊的西紅柿
1/2 杯 雞湯


1, 麵粉, 紫蘇葉, 蒜鹽, 牛至葉, 迷迭香及胡椒混合在一個碗內
2, 塗抹均勻在雞肉上
3, 開中火, 平底鍋放入橄欖油, 加入雞肉
4, 把雞每面煎3分鐘
5, 從煎鍋中取出雞, 加入洋蔥和胡椒
6, 拌入番茄, 湯和混好的醬料, 攪拌5分鐘
7, 煮滾, 要經常攪拌
8, 放回雞肉在鍋內, 轉細火, 上蓋, 燜10分鐘或直到雞肉熟透便完成


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2 onions
Ginger 10 grams
40 grams of garlic
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1 tablespoon sugar
Soy sauce, 1 tablespoon cream
1/4 teaspoon baking soda
2 tablespoons cooking wine
B. sweet potato flour 2 cups
2 tablespoons honey


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