又係馬莎黑松露蘑菇湯❤️🔥上星期用來煮意粉，好多人問淨低半樽仲可以煮咩菜式！Here comes another easy recipe idea🧚♀️一鍋到底！超簡單就整到creamy燉雞！好啱嚟緊聖誕大餐煮🥳
⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆
🇫🇷法式忌廉蘑菇燉雞📝食譜
烹調時間⏱40分鐘
🔸材料🔸
雞鎚/ 雞扒 4-6件
小啡菇 1盒250g
水 200ml
蘑菇湯 250ml
乾蔥 3粒切半
蒜頭 5瓣切片
百里香 2棵
鹽、黑胡椒碎
🔹做法🔹
- 急凍雞鎚解凍，浸淡鹽水15分鐘除去雪味，底部𠝹幾刀；用鹽、黑胡椒碎醃30分鐘
- 下油開鍋，放入雞鎚；中火煎至兩邊焦香，盛起
- 同一個鍋下乾蔥和蒜片炒香，加入蘑菇炒至軟化；倒入清水，煮沸後放入雞鎚和百里香，合蓋小火煮約15分鐘，中途翻面一次
- 倒入蘑菇湯，下鹽、黑胡椒碎調味；中火煮至湯汁濃稠即成
⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆
𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
Chicken drumsticks / thigh 4-6 px
Mushrooms 1 box (250g)
Water 200ml
Mushroom soup 250ml
Shallots 3, halved
Garlic 5 cloves, sliced
Thyme 2 sprigs
Salt, freshly ground black pepper
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Thaw chicken, soak in light salt water 15 mins (remove freezer taste), score bottom; marinate with salt and black pepper 30 mins.
- Heat oil, pan-fry chicken over medium heat until golden on both sides, remove.
- Sauté shallots and garlic in the same pan until fragrant, add mushrooms (cook until soft). Add water, boil, then chicken and thyme. Cover, simmer on low 15 mins (turn once).
- Add mushroom soup, season with salt and pepper; cook over medium heat until sauce thickens, serve.
✨✨✨✨✨✨✨✨✨✨✨✨✨✨✨✨
🎉我的第一本食譜書《放工輕鬆煮意📚》 出版啦！食譜書入面除咗有實用煮食tips，全部食譜都係中英對照❤️同埋有未公開過食譜書限定食譜😛
🇭🇰香港
▪️各大三聯書店、中華書局、商務印書館
🌎香港/海外
▪️一本網站 (https://t.ly/bxtwH) 簽名版（https://shorturl.at/bIJNO)
▪️Hktvmall (https://pse.is/5ut5am)
▪️電子書 (https://play.google.com/store/books/details?id=QBsFEQAAQBAJ )
✨✨✨✨✨✨✨✨✨✨✨✨✨✨✨✨
🌟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
IG👩🏻🍳 https://instagram.com/kiuu922
👩🏻🍳 #istidiningtable
🔖 #istidiningtable_西式主菜