板栗燒雞塊
<img src="http://images.dayoo.com/life/attachement/jpg/site1/20090618/001372af5fed0ba3e9e62d.jpg" onload="thumbImg(this)" alt="" /><br />
<br />
<font face="仿宋_GB2312 "><font size="4"><font color="blue"><strong>烹製方法（二人份） <br />
<br />
材料：</strong></font></font></font><br />
<font face="仿宋_GB2312 "><font size="4"><font color="blue"></font></font></font><br />
<font face="仿宋_GB2312 "><font size="4"><font color="blue"><strong>板栗肉(300克)、湛江雞(半隻，430克)、薑(3片)<br />
</strong></font></font></font><br />
<font face="仿宋_GB2312 "><font size="4"><font color="blue"><strong>醃料：</strong></font></font></font><br />
<font face="仿宋_GB2312 "><font size="4"><font color="blue"></font></font></font><br />
<font face="仿宋_GB2312 "><font size="4"><font color="blue"><strong>料酒(1湯匙)、生抽(2湯匙)、鹽(1/4湯匙)、生粉(1湯匙)<br />
</strong></font></font></font><br />
<font face="仿宋_GB2312 "><font size="4"><font color="blue"><strong>調料：</strong></font></font></font><br />
<font face="仿宋_GB2312 "><font size="4"><font color="blue"></font></font></font><br />
<font face="仿宋_GB2312 "><font size="4"><font color="blue"><strong>油(3湯匙)、蠔油(1湯匙)、白糖(1/3湯匙)、生粉水(1/4杯)<br />
<br />
<br />
<img src="http://images.dayoo.com/life/attachement/jpg/site1/20090618/001372af5fed0ba3e93b26.jpg" onload="thumbImg(this)" alt="" /><br />
<br />
1 湛江雞洗淨斬塊，加入醃料拌勻，醃製30分鐘。<br />
<br />
<img src="http://images.dayoo.com/life/attachement/jpg/site1/20090618/001372af5fed0ba3e95127.jpg" onload="thumbImg(this)" alt="" /><br />
<br />
2 板栗肉洗淨，放入清水中浸泡備用。<br />
<br />
<img src="http://images.dayoo.com/life/attachement/jpg/site1/20090618/001372af5fed0ba3e96828.jpg" onload="thumbImg(this)" alt="" /><br />
<br />
3 燒熱3湯匙油，炒香薑片，放入雞塊開大火爆炒至雞肉變色。<br />
<br />
<img src="http://images.dayoo.com/life/attachement/jpg/site1/20090618/001372af5fed0ba3e97c29.jpg" onload="thumbImg(this)" alt="" /><br />
<br />
4 倒入板栗肉拌炒均勻，注入1杯高湯炒勻煮沸。 <br />
<br />
<img src="http://images.dayoo.com/life/attachement/jpg/site1/20090618/001372af5fed0ba3e9942a.jpg" onload="thumbImg(this)" alt="" /><br />
<br />
5 加入1湯匙蠔油和1/3湯匙白糖調味。 <br />
<br />
<img src="http://images.dayoo.com/life/attachement/jpg/site1/20090618/001372af5fed0ba3e9b02b.jpg" onload="thumbImg(this)" alt="" /><br />
<br />
6 加蓋開大火煮沸，改小火燜煮15分鐘。<br />
<br />
<img src="http://images.dayoo.com/life/attachement/jpg/site1/20090618/001372af5fed0ba3e9e62d.jpg" onload="thumbImg(this)" alt="" /><br />
<br />
7 淋入1/4杯生粉水芶芡，即可出鍋。<br />
<br />
廚神貼士<br />
<br />
1、經冷凍的板栗肉解凍後，很容易會氧化變色，應放入清水中浸泡待用。<br />
</strong></font></font></font><br />
<font face="仿宋_GB2312 "><font size="4"><font color="blue"><strong>2、選購板栗肉時，不要買過於潔白或金黃色的，有可能是經過化學處理的，應以果肉飽滿帶少許黑點的爲宜。<br />
</strong></font></font></font><br />
<font face="仿宋_GB2312 "><font size="4"><font color="blue"><strong>3、去除板栗衣的方法：將板栗外殼剝除，板栗肉放入沸水中煮3～5分鐘，撈起過冷河後，就可以輕鬆剝去板栗衣了。<br />
</strong></font></font></font><br />
<strong><font face="仿宋_GB2312 "><font size="4"><font color="blue">4、板栗肉的質地較硬，不易炒熟，因此與雞塊同炒後，要加入高湯或清水燜煮一下，板栗肉才會軟熟甜糯。<br />
</font></font></font></strong>