“蔥油燜雞，一道將平凡食材演繹到極致的家常美味。蔥香與肉香的完美融合，簡單烹飪中蘊含著不簡單的風味哲學。”鮮嫩多汁的雞塊，裹滿了濃郁的蔥香醬汁，那香氣，簡直能飄滿整個屋子！每次我做這道菜，米飯都得多備一鍋，不然真的不夠搶！跟著我的步驟來，輕松做出讓人驚艷的味道。

雞腿3只，洗凈，斬成大小適中的塊狀。雞塊浸泡洗凈，擦干水分，放入碗中，加入姜片、料酒1湯匙、生抽1湯匙、鹽小半茶匙和少許白胡椒粉。用手給雞塊做個“馬殺雞”，充分抓拌均勻，讓每一塊雞肉都沾上腌料。蓋上保鮮膜，放入冰箱冷藏腌制1小時以上。

大蔥3根洗凈，斜切成大約3-4厘米長的段，蔥白和蔥綠分開放。再切一部分蔥白成細絲，備用。小蔥2根，切成蔥花或長段；1小塊生姜切片。準備一個小碗，調制我們的靈魂燜煮醬汁：碗中加入生抽2湯匙、老抽1茶匙、蠔油1湯匙、白砂糖1茶匙和100毫升清水，攪拌均勻。

第三步：

鍋中倒入食用油2湯匙，燒熱，腌制好的雞塊一塊塊放入鍋中，中小火慢慢煎。耐心點，將雞塊煎至兩面金黃，表面微微焦香。雞塊煎好后，先盛出備用。鍋中留底油，放入姜片和大部分大蔥段，以及蔥白絲，用中小火慢慢煸炒。一定要把蔥的香味徹底煸炒出來，炒到蔥段微微變軟，香氣撲鼻。

第四步：

煎好的雞塊倒回鍋中，和煸香的蔥段一起翻炒均勻，讓雞塊沾上濃濃的蔥香味。倒入之前調好的靈魂醬汁，大火燒開后，轉成中小火，蓋上鍋蓋，開始燜煮。燜煮時間20分鐘，湯汁變得有些濃稠時，就可以開蓋了。嘗一下味道，加少許鹽或生抽調整。

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第五步：

轉大火，快速翻炒收汁。把剩余的大蔥綠段和小蔥段、蔥花加進去，翻炒幾下，讓蔥的清香味融入。當湯汁濃稠到能均勻裹在每一塊雞肉上時，就可以關火出鍋啦！燜好的蔥油雞盛入盤中，把鍋底的蔥段鋪在下面，雞塊放在上面，再淋上濃郁的湯汁，最后撒上點綴用的小蔥花，顏值和美味并存！

怎么樣，這道聽起來復雜，實則超級接地氣的蔥油燜雞，是不是已經讓你躍躍欲試了？從準備食材到香噴噴出鍋，整個過程充滿了樂趣。當家人被這濃郁的蔥香吸引到廚房，當他們吃下第一口就贊不絕口時，那種成就感和幸福感，是什么都替代不了的。