扒下三碗飯的三杯雞～MoMo簡易版

材料

去骨大雞腿 -------2片　

九層塔 ------------一大把

蒜頭 --------------10顆 整顆剝好皮不切

薑片 --------------10片

醬料

醬油 --------------2大匙 

米酒 --------------2大匙

麻油 --------------1大匙

冰糖 --------------半湯匙

( 醬油＆米酒 =1:1，基本上一大片雞腿就是一大匙）

雞腿肉稍微畫幾刀

平底鍋燒熱，不用放油，直接把雞皮朝下乾煎

開中火乾煎，把雞皮的油都逼出來，然後把表皮煎到金黃酥脆

煎2~3分鐘檢查一下如果金黃了就可以翻面

表皮金黃後翻面！再煎1分鐘就好，起鍋備用

這時候的雞肉還沒熟，主要只是要把雞皮油都煸出來增加焦香味

煎完的雞油要倒掉喔

雞肉切成6~8塊，不要切太小塊，等等煮完雞肉會縮小

熱鍋加入麻油爆香薑片

薑片有一點金黃以後，就放入大蒜一起爆香，聞到大蒜香味以後，就放入半湯匙的冰糖到鍋子裡面炒一炒

把剛剛切好大塊的雞肉放到鍋子裡炒

加入醬油先拌炒一下，把雞肉都均勻拌上醬油後再加入米酒

就這樣開中火燒煮，趁這時候試一下味道，太鹹加米酒稀釋

蓋上鍋蓋悶2~3分鐘

開鍋蓋汁收到差不多，加入一大把的九層塔，立刻關火，利用餘熱把九層塔跟雞肉拌在一起，就可以上桌

～我喜歡汁多一點拌飯好好吃

～雞腿平常都是老公先幫我去骨，再一袋袋放冰箱滴。如果是廚房小白，可以嘗試拿剪刀✂️把肉從🦴骨頭上卸下來，比較簡單反正也要切小的，外觀不重要

～三杯雞基本上是不放水的，所以醬油先少放，不夠再加。鹹了放米酒，淡了加醬油

～本來三杯雞應該是一杯油，一杯醬油，一杯米酒，現在流行健康所以麻油減半就好啦

～沒有冰糖的用白糖也可以，先把糖炒一炒等等雞肉上色就比較漂亮啦

好啦，又囉嗦一大堆了，不懂的可以在留言提問。下次再分享，咪咻！

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