@100lunchboxes: 剝皮辣椒蒸雞腿 食材（4人份） • 雞腿肉/雞胸肉 350g • 剝皮辣椒 3條（切小塊） • 紅辣椒片 適量（點綴用） 醃料 蒜末 2小匙、薑末 1小匙、蠔油 1大匙、米酒 1大匙、糖 ½ 小匙、剝皮辣椒湯汁 2大匙、白胡椒 ¼小匙、太白粉 2小匙、香油 1小匙 料理步驟 1. 雞肉切成 3 公分塊狀；剝皮辣椒切小段備用。 2. 雞肉加入剝皮辣椒和所有醃料抓勻。 3. 加入太白粉拌勻讓肉質滑順，最後淋上香油封住肉汁，冷藏醃漬1小時入味。 4. 將雞肉平鋪於深盤（避免堆疊受熱不均），撒上紅辣椒片點綴。 5. 放上蒸架，電鍋外鍋 1 杯水，跳起後續燜5分鐘即可上桌。 Steamed Chicken Thighs with Pickled Chili Peppers Ingredients (Serves 4) • 350 g chicken thighs or chicken breast • 3 pickled chili peppers (cut into small pieces) • Red chili slices, as needed (for garnish) Marinade • 2 tsp minced garlic • 1 tsp minced ginger • 1 tbsp oyster sauce • 1 tbsp rice wine • ½ tsp sugar • 2 tbsp pickled chili pepper brine • ¼ tsp white pepper • 2 tsp cornstarch • 1 tsp sesame oil Instructions 1. Cut the chicken into about 3 cm pieces. Cut the pickled chili peppers into small sections. 2. Add the chicken, pickled chili peppers, and all marinade ingredients to a bowl. Mix well. 3. Add cornstarch and mix until evenly coated to keep the meat tender. Drizzle sesame oil on top to seal in the juices, then marinate in the refrigerator for 1 hour. 4. Spread the chicken in a deep plate in a single layer (avoid stacking so it heats evenly). Sprinkle red chili slices on top for garnish. 5. Place the plate on a steaming rack. Add 1 cup of water to the outer pot of the rice cooker. #剝皮辣椒蒸雞 #電鍋料理 #懶人料理 #100天便當計畫 #媽媽的深夜廚房
