Bella五星級廚房

晚上想吃三杯，可是冰箱裡能做三杯的東西實在不多，翻了翻找到一包冷凍朝鮮薊心，好吧，就它了。朝鮮薊這樣吃不過癮，所有的味道都沒了，我還是喜歡新鮮的!!!  後來又找不到米酒，什麼日子，諸事不順嗎?  只好將就用上次在日本超市買回來的料理酒啦!!!

份量: 2 人份

材料

去骨雞腿肉，切塊      1 塊

冷凍朝鮮薊心              1 包

麻油                              2 小匙

香油                              2 小匙

九層塔葉子                  ½ 杯

B 料

薑片                              8 塊

蔥，切段                      2 隻

蒜頭，拍扁                  4 顆

九層塔葉子                 ½ 杯

紅辣椒                         4 根

C 料

醬油                              2 大匙

料酒                              3 大匙

冰糖                              2 小塊

鹽和黑胡椒適量

作法

1.  將雞腿肉用熱水川燙過，備用。

2.  起一油鍋加熱麻油香油，倒入B料下去爆香，味道出來後加入冷凍朝鮮薊心，要稍微炒一下因為是冷凍的，大約3-4分鐘，再下燙過的雞肉，倒入C料，翻炒一下，等冰糖融化的差不多了，炒入另一個半杯的九層塔葉子後，立刻關火，蓋上鍋蓋，悶5 分鐘，就可以上桌啦!!!

Three-Cup Chicken with Artichoke Hearts

Ingredients

Boneless chicken thigh, chunks         1 whole pieces

Frozen packaged artichoke hearts      1 package

Sesame oil                                          2 teaspoon

White sesame oil                                2 teaspoon

Thai basil leaves                                ½ cup

B Ingredients

Fresh ginger, sliced            8 slices

Green onion, long pieces     2

Garlic, pressed                     4

Thai basil leaves      ½ cup

C Ingredients

Soy sauce       2 tablespoon

Cooking wine         3 tablespoon

Rock sugar              2 small chunk

Salt and pepper to taste

Direction

1.  Cut chicken thigh into big chunks and blanched in boiling water.

2.  Heat sesame oil and white sesame oil in a skillet till hot, stir in B ingredients, this gives the dish fragrance, then pour the entire content of the frozen artichoke hearts into the skillet, stir till heated, about 3-4 minutes, add the chicken to skillet, stir for another 2 minutes, then add C ingredients, wait till rock sugar dissolved, stir in another ½ cup of thai basil leaves, put the lid on, turn off the fire, let sit 5 minutes before serving.

Serving: 2