木耳腐竹鸡肉 Braised Chicken with Black Fungus Beancurd Sticks
吃多不会腻的云儿腐竹焖鸡,腐竹成了主菜的这道简易家常菜营养成分算高又好吃(全家超爱吃腐竹,放好多哟) 云耳腐竹鸡肉 Braised Chicken with Cloud Ear Fungus Beancurd Sticks {材料Ingredients} 2块去皮去骨鸡腿肉 Boneless skinless chicken thighs 2 pieces 腐竹枝适量 Some beancurd sticks 云耳适量Some cloud ear fungus 葱白适量Some bottom part of green onions 青葱丁适量Some diced green onions 蒜碎½汤匙Chopped garlic ½ tbsp 姜碎1茶匙Chopped ginger 1 tsp 小红葱碎适量Some chopped shallots {调味料Seasonings} 酱油2汤匙Soy sauce 2 tbsp 黑酱油1茶匙Black soy sauce 1 tsp 蚝油1汤匙Oyster sauce 1 tbsp 花雕酒1汤匙Cooking wine 1 tbsp 胡椒粉适量Some pepper 清水250毫升Water 250ml *玉米淀粉1汤匙+水1汤匙,拌成玉米淀粉水勾芡用的。(喜欢浓稠的就再加1-2汤匙淀粉和水) * Cornstarch 1 tbsp + water 1 tbsp, mix to become corn flour solution (Prefer thicken, add 1-2 more tbsp each) {做法Directions} 1. 鸡腿肉用1茶匙黑酱油,½茶匙酱油和½茶匙玉米淀粉腌制,冷藏至少30分钟。Marinate chicken thighs with 1 tsp of black soy sauce,½ soy sauce and ½ corn starch, keep refrigerated for at least 30 mins. 2. 云耳腐竹提前泡发好,腐竹切成小块状,葱白切丁, 调味料加一半的清水混合搅拌均匀待用。Soaked cloud ear fungus and beancurd sticks until tender, cut b