鮑魚冬菇炆雞食譜:
李錦記蠔皇極品鮑魚兩罐
蒜頭3瓣
乾葱頭3瓣
薑3片
紹興酒1湯匙
乾冬菇2安士(56克)
醃冬菇:
李錦記舊庄特級蠔油
1/2湯匙
糖1/2茶匙
胡椒粉1/8茶匙
油1湯匙
(攪拌均勻)
冬菇水1/4杯
雞 2 磅(907克)
做薑汁酒:
薑蓉1/2湯匙
紹興酒1湯匙
醃雞:
1/2湯匙
李錦記舊庄特級蠔油
李錦記鮮味生抽1湯匙
薑汁酒1湯匙
糖1/2茶匙
胡椒粉1/8茶匙
粟粉1 1/2湯匙
Braised Abalone w/ Chicken & Mushrooms:
2 cans of LEE KUM KEE
Abalone In Premium
Oyster Sauce
3 cloves garlic
3 cloves shallot
3 slices ginger
1 Tbsp cooking wine
2 oz(56g)
shiitake musbrooms
Marinade mushrooms:
1/2 Tbsp
LEE KUM KEE
Premium Oyster Sauce
1/2 tsp sugar
1/8 tsp white pepper
1 Tbsp oil
(Stir well)
1/4 cup mushroom water
2 lb(907g)chicken
Make ginger wine:
1/2 Tbsp
minced ginger
1 Tbsp cooking wine
Marinade chicken:
1/2 Tbsp LEE KUM KEE
Premium Oyster Sauce
1 Tbsp LEE KUM KEE
Soy Sauce
1 Tbsp ginger wine
1/2 tsp sugar
1/8 tsp white pepper
1 1/2 Tbsp cornstarch