爐都唔使開！30分鐘煮好食得！懶人快手又好味嘅一餐🥰全靠呢支「淘大原釀·松茸減鹽頭抽」幫手！加入矜貴松茸精華，鮮味好有層次✨我直接用佢醃雞髀同煮飯調味，一支松茸頭抽搞掂晒所有調味，唔使落其他調味料！每啖飯都充滿淡淡松茸菇菌鮮甜同雞油香味🥹
❤️🔥菌菇大雞髀炊飯📝食譜
烹調時間⏱30分鐘
🔸材料🔸 (2人份)
大雞髀 1隻
白米 1.5杯
冬菇 4粒浸軟切片
蟲草花 10g浸軟
淘大原釀·松茸減鹽頭抽 2湯匙
蔥花
🔸醃料🔸
淘大原釀·松茸減鹽頭抽 2湯匙
🔹做法🔹
- 雞髀淋上熱水令雞皮收縮，用叉刺孔；醃30分鐘
- 電飯煲放入白米，倒入淘大原釀·松茸減鹽頭抽和清水(正常煮飯份量90%)；放入冬菇片和蟲草花，鋪上雞髀，按下煮飯模式；灑上蔥花即成
⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆
𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀 (Serves 2)
1 chicken thigh
1.5 cups white rice
4 dried shiitake mushrooms (soaked and sliced), 10g cordyceps flowers (soaked)
2 tbsp Amoy deluxe first extract reduced salt soy sauce with matsutake Scallion
𝗠𝗮𝗿𝗶𝗻𝗮𝗱𝗲
2 tbsp Amoy deluxe first extract reduced salt soy sauce with matsutake
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Pour hot water over chicken thigh; prick with fork. Marinate 30 mins.
- Put white rice into the rice cooker, add Amoy deluxe first extract reduced salt soy sauce with matsutake and water (90% of the normal rice-cooking amount); add sliced shiitake mushrooms and cordyceps flowers, place the chicken thigh on top, press the rice-cooking mode; sprinkle with chopped scallion and it‘s done.
✨✨✨✨✨✨✨✨✨✨✨✨✨✨✨✨✨✨
🌟更多食譜可以去我的食譜網站📝可以按菜式或材料分類search食譜✨
https://istidiningtable.com
https://www.facebook.com/share/r/17a1pzsxHB/?mibextid=wwXIfr