@100lunchboxes: 鹽麴雞腿炒櫛瓜 踢呦最常問的是：「今天有 Zucchini（櫛瓜）嗎？」 身為櫛瓜的超級粉絲， 我們家的餐桌一週至少有三天有櫛瓜。😄 食材（2-3人份） • 雞腿排 2片（約 350-400g，切成一口大小） • 櫛瓜 1 條（切成 1cm 半圓片） • 蒜末 1大匙（約 3瓣） • 植物油 1 小匙 • 飲用水 1-2 大匙 醃料 • 鹽麴 1.5 大匙、生薑泥 1小匙、白胡椒 ¼小匙 料理步驟 1. 雞腿肉加入「醃料」抓勻，靜置 20 分鐘。 2. 熱鍋下少許油，將雞腿「皮朝下」放入，以中火煸炒至雞皮有點金黃色。 3. 放入蒜末爆香，接著放入櫛瓜片，轉中大火快速翻炒。 4. 倒入1-2大匙清水，蓋上鍋蓋燜30秒-1分鐘，確保雞腿肉內部熟透即可起鍋。 The question Theo asks most often is: “Are we having zucchini today?” As a true zucchini fan, we probably have zucchini on our table at least three times a week. 😄 Salt Koji Chicken with Zucchini Ingredients (Serves 2–3) • 2 boneless chicken thighs (about 350–400g, cut into bite-sized pieces) • 1 zucchini (sliced into 1cm half-moons) • 1 tbsp minced garlic (about 3 cloves) • 1 tsp neutral oil • 1-2 tbsp water Marinade • 1.5 tbsp salt koji • 1 tsp grated ginger • ¼ tsp white pepper Instructions 1. Combine the chicken with the marinade and let it rest for 20 minutes. 2. Heat a pan with a little oil. Place the chicken skin-side down and cook over medium heat until the skin turns lightly golden. 3. Add the minced garlic and sauté until fragrant. Add the zucchini and stir-fry over medium-high heat. 4. Pour in 1–2 tbsp of water, cover, and let it steam for 30 seconds to 1 minute, just until the chicken is fully cooked through. Serve immediately. #鹽麴 #懶人料理 #100天便當計畫 #鹽麴雞腿炒櫛瓜 #家常菜
