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麻油雞麵線
本帖最後由 a1234568454 於 2021-5-15 08:14 PM 編輯麻油雞麵線
食材雞腿排
2片(約400g)
薑/枸杞
各適量
麻油/米酒
各1~2大匙
水
400cc
麵線
1~2把
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F1157475%2Fdd3922fd8688b4fb.jpg&width=400薑切薄片，枸杞泡水（或米酒）備用
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F1157478%2Fba855260ad862e47.jpg&width=400雞腿排以皮朝下煎出油脂，煎至雞皮金黃後翻面，旁邊放入薑片編出香氣
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F1157479%2Fa3647b9a44ceac2d.jpg&width=400續煎至肉半熟後取出，以廚房剪刀剪成小塊（此時以小火繼續煸鍋中薑片）
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F1157480%2Fc1ec8172574a933c.jpg&width=400用紙巾擦掉鍋中多餘的油，將雞腿塊倒回鍋中，旁邊淋入麻油拌炒一下，加入水及米酒，小火煮滾
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F1157481%2Fe05e66b7a21cc9aa.jpg&width=400另煮一鍋滾水，放入麵線燙1分鐘後撈起備用（我使用薑黃麵線，可用一般麵線）
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[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F1157483%2F5fded90475fac5bb.jpg&width=400將麵線放入麻油雞鍋中，加入枸杞
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F1157484%2F46efaa8ef57f892f.jpg&width=400續煮1~2分鐘，讓麵線入味即可起鍋
小撇步1.雞肉不先切小塊再煎，是因整片煎雞皮比較方便，也較不會讓肉太快熟成變老
2.原則上水量需淹過雞肉，麻油及米酒量則視個人喜好調整
3.起鍋前可再加入少許麻油提香，風味更好~
4.麵線本身有鹹味，故麻油雞湯沒有加鹽調味，吃香氣為主（這部份之前看大廚食譜都建議不要加調味，不過我晚上煨麵時另外加醬油入湯，覺得比較好吃耶~大家可以自行斟酌）
5.麵線與麻油雞湯分鍋煮，以避免麵線的鹽及澱粉影響湯頭
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