沙嗲鮮菇滑雞柳 Mushroom and chicken fillet with satay sauce

沙嗲鮮菇滑雞柳


材 料 ：

雞髀肉2隻

鮮冬菇,開邊 4両

鮮草菇,開邊 4両

沙茶醬 1湯匙

乾蔥片 4粒

甘荀片 6片



汁料:

清水 3湯匙

蠔油 1湯匙

鹽 半茶匙

糖 1 1/2茶匙

麻油 1/4茶匙

生粉 1 1/2茶匙



做法:

1.雞髀肉切雞柳,以生抽,糖,生粉醃肉,泡嫩油備用

2.鮮冬菇,鮮草菇落鑊爆香,灒酒,加入半杯清水,冚蓋煮一分鐘,取出隔水備用

3.下乾蔥,甘荀片起鑊,下沙茶醬慢火炒片刻,再放回雞柳,鮮冬菇,鮮草菇,灒酒

4.加入汁料兜勻即可




Mushroom and chicken fillet with satay sauce


Ingredients:

2 chicken thigh, remove bone

4 tael frech chinese mushroom,cut in halves

1 tbsp satay sauce

4 clove sliced shallot

6 sliced carrot



sauce:

3 tbsp water

1 tbsp oyter sauce

1/2 tsp salt

1 1/2 tsp sugar

1/4 tsp sesame oil

1 1/2 tsp cornflour



Method:

1.cut chicken thigh in fillet shreds.Rinse and wipe dry.Season with light soy sauce,sugar and cornflour.Deep-fry briefly.Drain

2.Saute the fresh chinese mushroom and fresh mushroom.Spiash wine on.

Pour 1/2 glass of water on.Cover and bake to cook for about 1 min.Drain>

3.Heat the wok with shallot and carrot.Add in satay sauce to saute over mild heat for a while.Put chicken fillet and mushroom back to wok.Splash wine on.

4.Add in sauce for stir-frying.Serve.