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97

炒味酵粄

Ginger Oil Chicken

■ 主料 ■ Main Ingredients
味酵粄 5块 5 pieces fermented rice cakes

■ 辅料 ■ Auxiliary Ingredients
菜脯粒 20克 20 grams diced pickled radish
蒜蓉 10克 10 grams minced garlic
葱花 10克 10 grams chopped green onions

■ 调料 ■ Seasonings
鱼露 1茶匙 1 teaspoon fish sauce
生抽 1茶匙 1 teaspoon light soy sauce
胡椒粉 半茶匙 ½ teaspoon ground pepper
猪油 1汤匙 1 tablespoon lard

■ 制作流程 ■ Method
1. 将味酵粄切成厚片。将锅烧热放入猪油加热，将 1. Cut the fermented rice cakes into thick slices. Heat
味酵粄煎至两面呈金黄色,盛出备用。 the wok and add lard to heat. Pan-fry the rice cake
2. 将锅洗净后，再次加入猪油，煸香蒜茸和菜脯 slices until both sides are golden brown. Remove and
粒，放入煎好的味酵粄，随后加入鱼露、生抽和 set aside.
胡椒粉调味，翻炒均匀。最后撒上葱花即可出 2. Clean the wok and add more lard. HStir-fry the
锅。 minced garlic and diced pickled radish until fra-
grant. Return the rice cake slices to the wok, then
■ 风味特色 season with fish sauce, light soy sauce and ground
色泽金黄，外酥内软，咸香味美。 pepper. Stir-fry until well mixed. Finally, sprinkle with
chopped green onions, stir briefly, and serve.

■ Flavour Characteristics
Golden and crispy on the outside, soft and chewy on the
inside, with a savory and aromatic taste.