【15分鐘完成一餐】治癒系美味！麻油雞高麗菜飯，冷天的最佳暖胃良方

#去骨雞腿 #好市多 #香菇 #黑麻油 #高麗菜

1. 料理時間：12分鐘
2. 份量：２～３人份
3. 預備食材：
白飯 ２碗
去骨雞腿排 １片
高麗菜 １／４顆
老薑 １２片
乾香菇 ６朵

4. 調味料：
黑麻油 ３大匙
食用油 １大匙
枸杞 １大匙
米酒 ８０cc
鹽巴 １／２小匙
香菇素蠔油 ２大匙
糖 １／４小匙
鹽 １小匙


料理步驟：
1. 乾香菇泡水１小時後切絲、枸杞洗淨泡水、高麗菜剝６Ｘ６cm塊狀、雞腿排切３Ｘ３cm小塊抓醃１５分鐘備用。
2. 鍋內下２大匙黑麻油及１大匙食用油，放入薑片小火煸至捲曲起毛邊
3. 接著轉中小火下乾香菇絲炒香。
4. 再放入雞肉炒至半熟，最後加入５０cc米酒及香菇水煮３分鐘。
5. 承上，保持中大火，下高麗菜片並蓋上鍋蓋燜３０秒。
6. 待高麗菜軟化後，加入２大匙香菇素蠔油，炒至全部料頭上色，放入白飯拌炒均勻。
7. 起鍋前加入１／４小匙鹽、糖、１大匙黑麻油及枸杞，中大火炒至湯汁收乾。

1. Cooking time: 12 minutes
2. Serving size: 2 to 3 people
3. Prepare ingredients:
2 bowls of white rice
Boneless chicken leg steak 1 piece
1/4 cabbage
12 slices of old ginger
6 dried shiitake mushrooms

4. Seasoning:
Black sesame oil 3 tablespoons
1 tablespoon cooking oil
wolfberry 1 tablespoon
Rice wine 80cc
Salt 1/2 tsp
2 tablespoons mushroom oyster sauce
Sugar 1/4 tsp
salt 1 tsp


Cooking steps:
1. Soak the dried mushrooms in water for 1 hour and cut into shreds. Wash the wolfberries and soak in water. Peel the cabbage into 6x6cm pieces. Cut the chicken thighs into 3x3cm pieces and marinate for 15 minutes. Set aside.
2. Add 2 tbsp black sesame oil and 1 tbsp cooking oil to the pot, add ginger slices and stir-fry over low heat until curled and outlined.
3. Then turn to medium to low heat and sauté the dried shredded mushrooms until fragrant.
4. Add chicken and stir-fry until half-cooked. Finally, add 50cc rice wine and shiitake mushrooms and cook for 3 minutes.
5. Continue on medium-high heat, add cabbage slices and cover the pot and simmer for 30 seconds.
6. After the cabbage is softened, add 2 tablespoons of mushroom oyster sauce and stir-fry until all the ingredients turn color. Add the rice and stir-fry evenly.
7. Before serving, add 1/4 tsp salt, sugar, 1 tbsp non-sesame oil and wolfberry, stir-fry over medium-high heat until the soup dries up and is complete.