电锅做油葱鸡『牛头牌端午好香拌』
材料
"鸡胸肉or去骨鸡腿肉 1片","葱段 5段","酒 1大匙","葱丝、辣椒丝(可省略) 适量","酱油膏 2大匙","水 2大匙","米酒 1大匙","牛头牌红葱肉燥 1大匙","胡椒粉 1小匙","五香粉 少许"
做法
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1: 备料
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2: 鸡胸肉or去骨鸡腿肉片薄(待会蒸时较易熟)放盘中加入葱段及洒上米酒备用
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3: 酱汁调成一碗备用(请依酱油膏的甜咸适度做调整)
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4: 将作法2.鸡肉及作法3.酱汁一同放入电锅,外锅放0.5~1杯水蒸熟(视鸡肉份量而定)
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5: 电锅关关跳起鸡肉拿出,稍凉拨成丝盛入盘中,淋上酱汁,放上葱丝、辣椒丝(可省略)即可上桌
