膶肠滑鸡煲仔饭
材料
"200克白米","300克鸡腿肉","2-3只冬菇","1条膶肠","20克葱,切碎","200毫升水","鸡肉腌料","1汤匙绍兴酒","1茶匙粟粉","1茶匙豉油","1茶匙麻油","1茶匙糖","1/2茶匙老抽","1/4茶匙白胡椒粉","酱汁材料","3汤匙豉油","2汤匙味淋","1汤匙糖 "
做法
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1:用水浸泡冬菇至软身,切片
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2:把膶肠切片
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3:把鸡腿肉切成适中大小,加入腌料腌20分钟
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4:洗净白米,把白米倒进砂锅内,加入水,静待30分钟
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5:用中火烹煮至水煮沸,期间不停搅拌,以免米黏底。然后把火调至慢火,盖上锅盖煮3分钟后,把膶肠及冬菇放上饭面,再煮2分钟
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6:加入鸡件,盖上锅盖再煮10分钟直至白饭吸收所有水份
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7:最后,把酱汁材料倒进另一锅内混和
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8:煮沸后淋在饭上即可,并趁热享用