嘉义鸡肉饭
材料
"白米饭 4碗","红葱头 6-10颗","鸡油 1碗","猪油 2T","姜片 3-5片","葱段 5-8段","糖醋小黄瓜 适量","鲜主张黄金土鸡鸡胸肉 400g","水 半锅","米酒 2T","葱段 5-8根","高汤 1碗","海盐 1t","鲣鱼酱油 1T","鱼露 1T","米酒 1T","油葱酥油 3T","白胡椒粉 适量","油葱酥 2T"
做法
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1: 中秋前幸运抽中鲜主张夯食材大师奖,没能在烤肉时烤到,做成鸡肉饭感觉也很棒喔!
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2: 将鸡胸肉外包装去除,发现鸡胸肉已切成4块的大小,只需洗净即可..红葱头洗净,红葱去除蒂头及外皮,切片备用..
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3: 水滚后放入米酒及葱段,再将鸡胸肉放入,盖上锅盖转小火煮8-10分就能捞起放凉用叉子将鸡肉撕成鸡肉丝..(将葱段及白色泡泡捞起就是高汤囉!)
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4: 冷锅放入洗净的鸡油及猪油转小火将油逼出,放入姜片及葱段去腥续炸至炸不出油将之捞起..
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5: 原油锅放入红葱头,中火炸至金黄香酥..
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6: 将油沥干放凉备用..(才能维持油葱酥的酥脆度)
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7: 将鸡高汤加在一起煮滚就是让鸡肉饭不干涩的最大功臣喔!!
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8: 盛碗热腾腾的白饭,将鸡肉丝舖满,淋上鸡高汤,再洒些油葱酥..
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9: 搭配着小黄瓜,今天的午餐就吃这个吧!!!
