三杯雞
Med
三杯雞色澤金黃油亮，雞肉嫩滑入味，用豉油、麻油同米酒炆出香濃醬汁，好味到舔手指。
Cooking Steps
12
STEP 1 OF 12
醃雞肉
USES
雞全脾, (for marinade) cut pieces (1000 克)·生抽, (for marinade) mix well (1 湯匙)·米酒, (for marinade) mix well (1 湯匙)·木薯粉, (for marinade) coat evenly (1 湯匙)
YouTube簡單哥
Open on YouTube ↗將豉油、米酒同栗米粉落落去雞肉度，攪勻醃一陣。
STEP 5 OF 12
乾煸薑蒜爆香
USES
薑, thinly sliced (8 片)·蒜頭, whole cloves (8 粒)
YouTube簡單哥
Open on YouTube ↗薑片落鑊，開細火乾煸至香，跟住落蒜頭一齊炒。
STEP 8 OF 12
落醬汁材料
USES
芝麻油, add last (2 湯匙)·水 (60 毫升)·生抽, (for sauce) add to wok (4 湯匙)
YouTube簡單哥
Open on YouTube ↗倒入麻油、豉油、米酒同水，攪勻。
STEP 12 OF 12
沿邊淋米酒上碟
USES
米酒, (for sauce) finish with splash (4 湯匙)
YouTube簡單哥
Open on YouTube ↗沿住鍋邊淋入米酒，然後熄火，即刻上碟享用。
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