下班回家饑腸轆轆,最想吃的莫過于一盤香氣四溢、滑嫩入味的香菇滑雞,熱乎乎的,拌著米飯能吃下兩大碗。別總點外賣啦,今天就教你在家輕松復刻這道經典家常菜,做法簡單,一學就會!
一斤新鮮雞腿去骨,然后切成大小適中的塊狀。雞塊沖洗一下,浸泡30分鐘,血水泡凈,洗凈擦干。雞肉放入碗中,加入1勺生抽、1勺蠔油、1勺料酒、1小撮白胡椒粉、小半勺糖、1勺淀粉。抓拌均勻,淋入一茶匙食用油,再次抓勻,封上保鮮膜,放入冰箱冷藏腌制1小時。
1大把干香菇用溫水泡發,在水中加入一小勺白糖,幫助香菇更快泡發,更好地激發出香菇的鮮味。泡發好的香菇用手輕輕擠去多余水分,然后切成片,香菇蒂比較硬的部分去掉。泡發香菇的水別倒掉!過濾掉底部的雜質后,留著備用。
第三步:
1小塊姜切絲,3瓣蒜切末,2個小蔥的蔥白切段,蔥綠切成蔥花。熱鍋涼油,油熱下入腌制好的雞塊,快速滑炒??吹诫u肉表面變色,微微發白,就可以先盛出來了。鍋中留底油,放入姜絲、蒜末和蔥白段爆香。加入處理好的香菇片,翻炒均勻,讓香菇的香氣充分釋放出來。接著,把之前滑炒過的雞塊重新倒回鍋中,與香菇一起翻炒均勻。
第四步:
鍋中淋入少許生抽和老抽,再倒入約小半碗之前留用的香菇水。蓋上鍋蓋,轉中小火燜煮5分鐘,讓雞肉和香菇的味道充分融合。燜煮好后,打開鍋蓋,湯汁比較多,可以轉大火收一下汁。最后,加入蔥綠段,快速翻炒幾下,就可以關火出鍋啦!
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怎么樣,朋友們,這道香菇滑雞的做法是不是比你想象中簡單多了?鮮嫩的雞肉,飽滿的香菇,濃郁的湯汁,光是想想就讓人食指大動。它不僅是一道能瞬間征服全家味蕾的下飯神器,更是一道能讓你在廚房里找到自信和樂趣的快手好菜!
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