冬菇雞球小唐菜

我覺得小唐菜個底仲好用過節瓜呀~蒸完唔會淋仲識企係度, 煲飯時放入飯煲一齊熟慳返好多時間

img_3887-2

材料 醃料 芡汁
小唐菜 約一斤 胡椒粉 半茶匙 糖 半茶匙
去骨雞脾肉 2塊 冬菇調味粉 1湯匙 粟粉 1茶匙
冬菇 8隻 麻油 1茶匙 蠔油 1湯匙
蔥花 適量 生抽 半茶匙 水 1湯匙
紹興酒 半茶匙
粟粉 1茶匙
鹽 半茶匙

做法 

1) 冬菇浸軟瀝乾水, 雞脾肉去皮去肥洗乾淨後用廚房紙索乾水份

2) 小唐菜洗乾淨之後切剩莖部, 再小心逐瓣菜莖扳開沖走泥沙, 然後用小刀挑空內部img_3889

3) 雞肉及冬菇切碎, 加入醃料拌勻後打至起膠img_3890

4) 釀入小唐菜內, 灑上蔥花放入飯煲蒸架內同飯一齊煮熟( 或隔水蒸至熟透約 20分鐘)img_3896

5) 蒸熟後煮滾芡汁淋上面img_3905-2

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