Serve 4 persons
Ingredients:
2 pcs Big boneless Chicken Thigh
750 gram Chive Flowers
2 pcs Small Red Chilli Peppers
Marinade:
2 tablespoom Soy Sauce
2 tablespoon Mirin
2 tablespoon Sake
Thickening:
1 teaspoon Corn Starch
1 tablespoon Water
Method:
1. Wash the chicken then dry it. Cut it into bite sized pieces and marinade for 20 minutes. Set aside.
2. Wash the chive flowers then trim-off its head. Then cut into 1" long pieces.
3. Slice the red chilli peppers.
4. Heat the wok, stir fry the chicken (with marinade juice) until 90% fully cooked. Add the chive flowers and red chilli peppers and keep stir frying until smells the fregrance from the chive flowers. Add thickening and stir frying for 30 seconds then serve.
四人用
材料:
大無骨雞肶2隻
韭菜花750克
細紅辣椒2隻
醃料:
醬油2湯匙
味醂2湯匙
清酒2湯匙
芡汁:
粟粉1茶匙
水1湯匙
做法:
1. 雞肶洗淨後抹乾, 切丁, 然後醃20分鐘, 備用.
2. 洗淨韭菜花, 去掉花蕊, 然後切成1"長度.
3. 紅辣椒切片.
4. 燒熱穫, 炒雞丁(連醃料)至九成熟, 加韭菜花和紅辣椒炒至聞到韭菜花香味, 然後加茨汁再炒多30秒, 即成.
Chive Flowers 韭菜花
