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原料
步驟
1雞胸肉洗凈,冷水下鍋,添加蔥姜、八角和料酒,大火煮開,轉小火繼續煮8分鐘左右,至雞肉熟透,關火
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2取出過涼開水
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3手撕成雞絲
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4芸豆摘去筋角
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5斜切成細絲
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6入開水中焯燙至完全熟透
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7撈出過涼開水
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8撈出瀝干,和雞絲混合
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9蒜末和干紅辣椒絲混合,起油鍋,燒滾熱油,趁熱澆在蒜末和紅椒上,激出香味,添加鹽、糖、生抽和香醋,兌成味汁兒
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10把味汁兒澆在芸豆雞絲上
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11拌勻即可
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小技巧
1、涼拌芸豆,要儘可能選擇嫩芸豆,口感才好; 2、芸豆一定要燙熟才能吃,否則有毒; 3、芸豆焯水的時候加一點油,顏色翠綠; 4、雞肉不要煮得過久,否則口感柴。