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    【中式料理】川菜 宮保雞丁│廚娘香Q秀(27)

    乾辣椒和花椒是四川傳統名菜「宮保」系列的兩大靈魂,除了這兩樣不可或缺的食材,選用雞腿肉而不用雞胸肉,才能吃出雞肉滑嫩的口感。要吃出滑嫩感,看到紅豔色澤,其實大師們都有一套手法,例如切雞丁前先在雞肉上輕輕剁一剁、冷鍋冷油再將油溫升高炸雞丁,此時雞丁不要完全炸熟,調味的時候一定要轉到小火,還有不要忘記用半匙的番茄醬增艷喔!

    主廚:張京華