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原料
仔鸡: 500G, 胡萝卜,黄瓜,木耳: 100G, 红酱油: 50G, 白糖: 15G, 盐: 少许, 醋: 2勺, 辣椒粉,黑白芝麻,花生碎: 各少许, 姜: 一块, 蒜: 5瓣
步骤
1将仔鸡去头尾,肥油,清洗干净,分成两半
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2黄瓜,胡萝卜去皮切条
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3木耳泡发,去根,焯水,过凉,和黄瓜,胡萝卜一起拌入少许盐调味待用
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4将鸡放入水中,加入姜片,料酒已小火保持微开状态煮10分钟,水要没过鸡肉,关火后加盖闷8分钟左右,开盖后拿牙签插一下鸡肉最厚的地方,如果没血水,就是完全成熟了
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5将鸡迅速放入冰水内降温,以保持鸡肉脆嫩,等温度降下来后,将鸡切成小块
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6用胡萝卜,黄瓜,木耳垫底,将鸡块平铺上面
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7调汁,放入红酱油,白糖,醋,姜末,蒜末,搅拌均匀
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8辣椒粉放入黑白芝麻,花生碎,拌匀
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9油烧热,浇入辣椒粉,迅速拌匀
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10将辣椒油和调味汁拌匀浇在码好盘的鸡肉上即可,食用时拌匀
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