『食材』
3支，葱切段，3厘米
10克姜，切片
1茶匙花椒
1个八角
10克油
500克鸡，切大块。5×5厘米
30克干香菇，水发后约200克左右
100克胡萝卜，切片
20克料酒
30克蚝油
1汤匙生抽
1汤匙糖
『做法』
1．将葱、姜、花、八角和油放入主锅，以3分/120℃/速度1爆香。
2．加入鸡，以10分/120℃／反转／速度小勺拌炒。
3．加入水发后的干香菇、胡萝ト、料酒、蚝油、生抽和糖，以10分／120℃／反转／速度小勺拌炒，趁热享用。
Ingredients
3 scallions, cut into sections, 3 cm
10g ginger, sliced
1 teaspoon pepper
1 star anise
10 grams of oil
500g chicken, cut into large pieces. 5×5 cm
30g dried shiitake mushrooms, about 200g after water
100g carrots, sliced
20 grams of cooking wine
30g oyster sauce
1 tablespoon light soy sauce
1 tablespoon sugar
Direction
- Put green onion, ginger, flower, star anise and oil in mixing bowl, and saute at 3 min/120°C/speed 1.
- Add chicken and stir fry at 10 min/120℃/reverse speed/speed small spoon.
- Add the dried shiitake mushrooms, carrots, cooking wine, oyster sauce, light soy sauce and sugar after watering, stir fry at 10 min/120℃/reverse speed/speed small spoon, and enjoy while hot.