美极煎鸡片 PAN-FRIED MAGGI CHICKEN

材料:

300g鸡胸肉，切片

6棵小芥兰，洗净

腌料:

½粒鸡蛋

1大匙美极鲜酱油

1大匙绍兴酒

1小匙糖

1大匙粟粉

汁料：*

3大匙水

1大匙美极鲜酱油

1大匙绍兴酒

1大匙糖

½大匙生抽

做法：

1.将鸡胸肉片加入腌料拌匀，腌约30分钟。

2，烧热5大匙油，放入鸡胸片小火煎至两面金黄色，盛起

3，芥兰放进加了1小匙油和盐的滚水中烫熟，捞起，围碟。

4，用干净的镬将汁料煮至浓，倒入鸡胸肉片炒匀，放在已排上芥兰的碟中即可。

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**INGREDIENTS: **

300g chicken breast meat, sliced

6 baby kai lan. cleaned

**MARINADE: **

1/2 egg,

1 tbsp Maggi seasoning

1 tbsp Shaoxing wine

1 tsp sugar

1 tbsp corn flour

**SAUCE: **

3 tbsp water

1 tbsp Maggi seasoning

1 tbsp shaoxing wine

1 tbsp sugar

1/2 tbsp light soya sauce

**METHOD: **

1. Mix chicken breast meat with marinade and marinate for 30 minutes.

2. Heat up 5 tbsp oil. pan-fry chicken breast meat until golden brown. Dish up.

3. Blanch baby kai lan in boiling water with 1 tsp oil and salt until cooked. Dish up and arrange round a serving platter.

4. Cook sauce in clean wok until thick. Add in fried chicken breast meat and stir-fry until well mixed. Dish up and serve with baby kai lan.