淘大廚藝坊:雞火干絲(家禽篇)

雞火乾絲

材料: 豆腐乾200克, 去皮雞脾肉100克, 金華火腿30克, 急凍青豆2湯匙
調味料: 淘大瑤柱蠔油2湯匙, 水1/2杯
做法:
1. 雞脾肉厚身部份切片薄, 隔水蒸8分鐘, 待涼後切幼絲。
2. 金華火腿放入碗內加水浸過面, 用微波爐翻熱約1分30秒, 沖水, 待涼後切幼絲。
3. 豆腐乾切薄片, 再切幼絲。
4. 燒熱1湯匙油, 下調味料煮滾, 放入豆乾絲煮約3分鐘, 加青豆, 雞絲及火腿絲再煮1分鐘, 即可上碟。
#1杯=250毫升

*四人份量

Saute Shredded Chicken with Pressed Bean Curd and Jinhua Ham

Ingredients:
Pressed bean curd 200g, skinned chicken thigh 100g, Chinese Jinhua ham 30g, frozen green peas 2 tbsp
Seasoning: Amoy Premium Oyster Sauce with Scallop 2 tbsp, water 1/2 cup
Method:
1. Finely slice the thick part of chicken thigh. Steam for 8 mins. Leave to cool. Then cut into fine shreds.
2. Place Jinhua ham in a bowl and pour water in it till it completely covers the ham. Reheat Jinhua ham in microwave for 1 min 30 sec. Rinse and leave to cool. Then cut into fine shreds.
3. Finely slice pressed bean curd and then cut into fine shreds.
4. Heat 1 tbsp of oil. Add seasoning and bring to boil. Add pressed bean curd shreds and cook for 3 mins. Add green peas, chicken shreds and ham shreds and cook further for 1 min.
#1cup = 250ml
*four servings

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