葱蒜花凋鸡 Ginger and Scallions Chicken

材料:
鸡髀肉3块
蒜蓉
薑蓉
乾葱蓉
葱粒
 
醃料:
盐 1.5 茶匙
花凋酒 1 汤匙
 
调味:
生抽 1 汤匙
糖 1 茶匙
麻油少许
蒸鸡汁 2 汤匙
 
做法:
1)将鸡髀肉用醃料醃1小时,蒸25分钟待凉斩件备用;
2)爆香薑蓉、蒜蓉和乾葱蓉,与调味和葱粒搅匀淋在鸡肉面便成。
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