Monday, February 24, 2014

西洋芹炒雞肉 Stir-fry Celery and Chicken




今天午餐煮了西洋芹炒雞丁,芹菜清脆,雞丁Q嫩!之前有個大姐跟我說她覺得芹菜和雞肉是絕配,因為炒雞肉時產生的油會被芹菜吸收,她說:唉呀!你炒炒看就知道了,反正很好吃就對了!XD
所以我今天就來給他證實一下,真的很好吃!!

A friend once said that celery and chicken are a good match. Today I am here to prove she is right! The reason is that the chicken oil makes celery smooth on its surface but still crisp as it is!




材料 兩人份

雞胸肉 一塊
芹菜 約四根
紅蘿蔔 一條
蒜頭 一大瓣
橄欖油 一茶匙


醃料

米酒 一小匙
鹽  約1/8小匙
白胡椒粉  約1/2小匙

做法

1. 雞胸肉切薄片
2. 用醃料幫雞肉抓抓,醃個20分鐘
3. 鍋中倒入橄欖油熱鍋,放入雞肉用中火炒至變白色
4. 放入蒜頭拌炒,將雞肉炒到全熟
5. 芹菜和蘿蔔放入跟雞肉一起拌炒到喜歡的脆度即可


Ingredient (for two)

1 chicken breast
4 large celery stalks, cut into pieces
1 carrot
1 large clove of garlic, chopped
a little bit black pepper

Marinade

1 tsp rice wine
1/8 tsp salt
1/2 tsp white pepper ground


Direction

1. Slice the chicken breast and place it in the marinade for at least 20 mins
2. Heat 1tsp olive oil in a skillet over medium heat, stir fry the chicken dices until they turn white
3. add garlic and stir with with chicken until the chicken dices are cooked
4. Add celery and carrot to the skillet, stir-fry with chicken until cooked, and serve!

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