下班回家饑腸轆轆，最想吃的莫過(guò)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(diǎn)外賣啦，今天就教你在家輕松復(fù)刻這道經(jīng)典家常菜，做法簡(jiǎn)單，一學(xué)就會(huì)！

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(shí)。

1大把干香菇用溫水泡發(fā)，在水中加入一小勺白糖，幫助香菇更快泡發(fā)，更好地激發(fā)出香菇的鮮味。泡發(fā)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(fā)香菇的水別倒掉！過(guò)濾掉底部的雜質(zhì)后，留著備用。

第三步：

1小塊姜切絲，3瓣蒜切末，2個(gè)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。看到雞肉表面變色，微微發(fā)白，就可以先盛出來(lái)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(lái)。接著，把之前滑炒過(guò)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(zhuǎn)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(zhuǎn)大火收一下汁。最后，加入蔥綠段，快速翻炒幾下，就可以關(guān)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(jiǎn)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(dòng)。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(lè)趣的快手好菜！