【瓦煲香菇麻油鸡饭】Claypot Mushroom Chicken Rice

材料:(3人份)
鸡翅膀 5个
香菇 3朵(切片)
鲜黑木耳 8朵
葱头 2粒(切丝)
蒜蓉 2汤匙
姜片 8片
葱头油 2汤匙
麻油 2汤匙
白米 1杯半
 
调味料:
酱油 2汤匙
黑酱油 1茶匙
花雕酒 两汤匙
鱼露 少许
蚝油 一汤匙
胡椒粉 少许
盐 少许
 
做法:
1)鸡肉先加少许酱油和胡椒粉腌制15分钟
2)白米洗净,加适量的水,备用
3)热锅倒入麻油,爆香葱头,姜片和蒜蓉
4)加入香菇片炒一炒
5)再加入黑木耳炒一炒
6)跟着加入鸡肉炒至变色
7)加入调味料,炒均,熄火,待用
8)把白米煮至差不多干水
9)加入炒好的鸡肉全部倒在白米饭表面
10)然后继续焖至饭干水,熄火
11)淋上葱头油,再焖15分钟即可享用。
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