Skip to main content

菜肉捲餅雞肉通心粉



材料:

2湯匙橄欖油
1磅去骨,去皮的雞胸肉
1個菜肉捲餅調味料(3湯匙)
2杯洋蔥切(約1整蔥)
2杯切塊柿子椒(甜椒2-3)
3-4瓣大蒜,切碎
2杯 雞湯
半杯鮮奶油
1(10盎司)番茄和綠色椒
8盎司(約3杯)通心粉
半茶匙鹽

做法:

1, 雞切成小塊
2, 猛火, 放入橄欖油1湯匙, 將一半菜肉捲餅調味料放在煎鍋內
3, 當油是非常熱, 小心地放入雞肉單層, 無攪拌, 直到一方被烙和焦黃 ( 約1-2分鐘 )
4, 翻轉雞到另一邊煮, 直到焦黃, 煮好取出備用
5, 放入1湯匙橄欖油加入平底鍋與熱, 當油熱,加入洋蔥, 甜椒和菜肉捲餅調味料, 偶爾攪拌, 直到蔬菜輕微熏黑
6, 轉熱低, 加蒜末, 炒香,  約30秒, 取出蔬菜與雞片備用
7, 在同一個煎鍋, 添加肉湯, 奶油, 切塊番茄, 通心粉和鹽, 攪拌結合, 並把煮沸, 然後覆蓋, 轉細火, 煮15分鐘
8, 直到通心粉把肉湯大部分被吸收, 添加雞肉和蔬菜放回鍋中, 攪拌, 直到均勻,加熱約2分鐘便完成

Comments

Popular posts from this blog

香港常用網址

Honey Chicken

material:

Chicken breast 1/2 block
2 onions
Ginger 10 grams
40 grams of garlic
Water 100㏄

seasoning:

A. five - spice powder 1/4 tsp
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

practice:

  1. peeled chicken breast, chicken breast from the side cross-sectional in the end, but do not cut, spread out into a large chicken aside.
  2 onions, ginger, garlic washed into the blender, poured into water whipping into a juice, take the filter to filter out the onions, ginger, garlic residue, add all the seasonings and mix well into the marinade aside.
  3. Place chicken discharged into the pickle, after placed in the refrigerator covered with plastic wrap, for about 2 hours.
  4. Remove the stand marinated chicken, drain flooded except juice, chicken on both sides coated with the right amount of sweet potato flour to make potato flour stained palms pressed tight, pick up gently shake off exce…

Spicy braised chicken wings