大家好，歡迎來到農(nóng)村美食課堂，在家怎么炒出飯店那種香辣又下飯的炒雞？今天就分享一個最家常的炒雞做法。

準(zhǔn)備半只土仔雞，先剁成小塊，然后用清水浸泡去血水。鍋中燒水，冷水放入雞塊，加入幾片生姜，再打入兩個雞蛋，大火煮開后轉(zhuǎn)中小火燜煮 10 分鐘，撈出備用。

接著準(zhǔn)備輔料：小米辣切段、大蒜拍扁切碎、姜切成菱形片，大蔥白切成斜片備用。

開始炒制，起鍋熱油，倒入蔥姜蒜爆香，再加入小米辣翻炒均勻。接著把雞肉倒進(jìn)來快速翻炒幾下，加一勺生抽提鮮增色，一勺蠔油上色提鮮，翻炒至上色后，加入適量清水，水量沒過食材即可，蓋上鍋蓋大火煮開。

湯汁沸騰后轉(zhuǎn)中小火慢燉 10 分鐘。10 分鐘后，打開鍋蓋，加入一勺老抽調(diào)色調(diào)味，一勺白糖提鮮解膩，快速翻炒均勻，讓每一塊雞肉都裹上調(diào)料，最后撒入青紅椒圈，快速翻炒幾下就可以出鍋了。

這樣一份色澤誘人，香辣可口的炒雞就做好了。喜歡的朋友趕緊試試吧！

如果覺得我的菜譜還不錯的話，請點贊關(guān)注一下，每天都有新菜式更新哦！接下來給大家說說做這道菜要注意的地方。

第一，雞塊焯水的時候要冷水下鍋，并且放點料酒去腥，這樣可以最大程度去除雞肉中的雜質(zhì)和腥味。

第二，在調(diào)色調(diào)味階段，我們加了一勺老抽增色，所以后期不需要額外加鹽調(diào)味了，因為老抽本身就是咸的，以免出現(xiàn)鹽分過多的情況。

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第三，這道菜要用小火慢燉收汁，時間不宜太長，否則雞肉容易變柴，影響口感。另外，快出鍋時再加入青紅椒圈，這樣顏色好看，而且還能保持青紅椒脆嫩的口感。

下面是制作家常炒雞的具體配料配方，想吃的朋友可以參考學(xué)習(xí)制作喲！

雞 半只，姜 4片，蔥 半根，蒜 一頭，八角 2只，花椒 一小把，干紅椒 4顆，生抽 2勺，醋 半勺，老抽 半勺，糖 半勺，鹽 適量，長青椒 2只，蒜 3瓣。