Page 43 - hakka

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炒鸡球

Stir-Fried Chicken Balls

■ 主料 ■ Main Ingredients
光鸡 1只(约1250克) 1 whole chicken (about 1250 grams)

■ 辅料 ■ Auxiliary Ingredients
花菜 300克 300 grams cauliflower
西红柿 100克 100 grams tomatoes
泡发香菇 4只 4 rehydrated mushrooms
葱段 20克 20 grams green onion segments
姜片 20克 20 grams ginger slices

■ 调料 ■ Seasonings
花生油 2汤匙 2 tablespoons peanut oil
食盐 1茶匙 1 teaspoon salt
蚝油 1茶匙 1 teaspoon oyster sauce
生抽 1茶匙 1 teaspoon light soy sauce
生粉 1茶匙 1 teaspoon cornstarch
胡椒粉 1茶匙 1 teaspoon ground pepper
水淀粉 2汤匙 2 tablespoons starch slurry
二汤 2汤匙 2 tablespoons light broth

■ 制作流程 ■ Method
1. 将光鸡起肉，切成小块，用食盐和生粉腌制。花 1. Debone the chicken and cut it into small pieces. Mar-
菜切块，西红柿切块，香菇每朵切成4块。 inate the chicken pieces with salt and cornstarch. Cut
2. 先将鸡肉煎至金黄色，两端微微卷起，呈球状， the cauliflower and tomatoes into chunks, and quar-
盛出备用。 ter each mushroom.
3. 将锅烧热后加入少许油，煸香姜片，再放入花 2. Pan-fry the chicken pieces until golden brown and
菜、香菇和西红柿翻炒，加入蚝油、生抽和胡椒 both ends to curl slightly into ball shapes. Set aside.
粉，再加入二汤和鸡球稍微焖煮，最后用水淀粉 3. Heat the wok and add a small amount of oil to heat,
勾芡，即可出锅。 stir-fry the ginger slices until fragrant. Add the cauli-
flower, mushrooms and tomatoes, stir-fry together.
■ 风味特色 Season with oyster sauce, light soy sauce and ground
色泽鲜艳，风味独特。 pepper. Add the light broth and chicken balls, simmer
briefly. Finally, thicken the sauce with starch slurry be-
fore serving.

■ Flavour Characteristics
Bright colors and unique flavour.