秋葵木耳腐竹炒鸡肉 Okra, Black Fungus, Bean curd Skin Chicken

秋葵木耳腐竹炒鸡肉 Okra, Black Fungus, Beancurd Skin Chicken

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秋葵木耳腐竹炒鸡肉

2016年的尾声，对煮妇而言没啥特别但就是会特意煮一下有“新意”的简单料理来满足自己的感觉，除旧迎新虽然年年都做，依然满心欢喜滴！

秋葵木耳腐竹炒鸡肉

{材料} 秋葵（洗净，切片蒸5分钟备用），黑木耳（浸软，切丝），腐竹（泡软，撕成大块状），鸡胸肉（洗净，切片，用一点酱油和胡椒粉腌10分钟），蒜碎，小红葱碎。

{调味料} 叁巴酱2 汤匙， 料酒1茶匙，酱油1茶匙，2汤匙清水，盐和糖适量。

{做法}

1. 起油锅爆香蒜葱碎，加入木耳丝和料酒翻炒一下，下鸡肉炒至半熟时加入叁巴酱拌炒均匀。

2. 然后，加入腐竹，秋葵和其它调味料继续翻炒大约2分钟左右即可。

Okra, Black Fungus, Bean curd Skin Chicken

{Ingredients} Okra (Wash, sliced and steamed for 5 mins, set aside), black fungus (soaked, shredded), bean curd skin (soaked, tear to bite sizes pieces), chicken breast (wash, sliced, marinate with some soy sauce and pepper for 10 mins), chopped garlic and shallots.

{Seasonings} Instant sambal paste x 2 tbsp, cooking wine x 1 tsp, soy sauce x 1 tsp, water x 2 tbsp, some salt and sugar.

{Method}
1. Heat up some oil to sauté chopped garlic and shallots till fragrant, add in shredded black fungus and cooking wine to stir-fry a while, only add in sliced chicken to cook till half cook follow by add in instant sambal paste to continue stir-frying till well mixed.

2. Then, add in bean curd skin, okra and others remaining seasonings to stir-frying for another 2 mins, dish up and serve hot.

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