姜葱生炒鸡 | 百厨大战古志辉同款｜粤菜｜鸡肉做法｜茶餐厅美食｜美食教程｜三黄鸡｜留子食谱｜何时下厨｜美食up｜

姜葱生炒鸡： 1.鸡肉加生抽、玉米淀粉抓匀，再用食用油封面备用； 炒汁：淀粉水、鸡粉、生抽、蚝油、砂糖拌匀。 2.热锅少许底油，鸡肉下锅大火煎上色翻面，转小火煎熟取出控油备用； 用锅中底油煸香大葱、生姜，少许盐给底味，倒出控油。 3.姜葱&鸡肉回锅，小杯白酒炝锅，酒精挥发，倒入备好的炒汁，大火快速翻炒均匀，完成！ Ginger & Scallion Stir-Fried Chicken 1. Toss chicken with light soy sauce and cornstarch; coat with oil. Mix sauce: starch water, chicken powder, soy sauce, oyster sauce, sugar. 2. Pan-fry chicken over high heat until browned, flip, reduce to low until cooked. Drain. In same pan, sauté ginger and scallions with a pinch of salt until fragrant. Drain. 3. Return chicken and aromatics to pan. Splash with baijiu, let alcohol cook off. Add sauce, stir-fry vigorously over high heat until well coated. Done.