一般葱油雞料理 , 大多使用帶骨或帶皮的雞肉來烹煮 , 其實使用舒肥過後的也鮮嫰雞胸肉也挺適合的 , 一起來試試吧~
30分
4人
100+
主要食材
雞胸肉
200
克
清酒
1
大匙
醬料
花椒粒
1
大匙
食用油
2
大匙
蔥花
20
克
鹽
1
小匙
1
64 ℃ / 30 分鐘
將材料雞胸肉與清酒拌勻放入容器加蓋 , Remy連結電鍋,放入適量外鍋水 , 感溫棒 , Remy 設定64度30分鐘 , 取出靜置5分鐘 ,切片擺盤備用
電鍋
烹煮
2
取一平底鍋將花椒粒 , 放入小火乾煸至鍋熱後放入材料食用油熬煮至出味熄火 , 放入葱花 , 鹽拌勻即可起鍋淋上作法1 即可
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100+