慢炖锅鸡肉卷

慢炖锅鸡肉卷

Ingredients

鸡肉:
  • 1/2杯(118毫升)酱油               
  • 1/3杯(79毫升)拉差泰式甜辣酱       
  • 3汤匙(45毫升)米醋               
  • 1汤匙(15毫升)蒜泥
  • 1 1/2茶匙(7.5毫升)姜末
  • 8磅(3600克)切鸡件   
花生酱:
  • 1杯(237毫升)粗粒花生酱
  • 1/2杯(118毫升)酱油
  • 1/4杯(60毫升)切片的青葱
  • 1/4杯(60毫升)热水
  • 2汤匙(30毫升)糖
  • 1汤匙(15毫升)青柠汁
  • 1汤匙(15毫升)米醋
  • 1/4茶匙(1.2毫升)干红辣椒片
  • 1/4茶匙(1.2毫升)姜末
  • 1/4茶匙(1.2毫升)蒜泥
卷料:
  • 1包(14盎司/400克)撕碎的卷心菜
  • 1/3杯(79毫升)切碎香菜
  • 1/3杯(79毫升)切片的青葱
墨西哥玉米薄饼:

Directions

  1. 制作鸡肉时,把酱油、拉差泰式甜辣酱、米醋、蒜蓉和姜泥混合。
  2. 把鸡肉和酱料铺在内胆的底部。盖上盖子,并以低档慢炖8小时,或以高档慢炖4至5小时。
  3. 取出鸡肉。保留酱料。
  4. 把鸡肉去骨。把鸡肉切丝并和准备好的酱料混合搅拌均匀。
  5. 制作花生酱时,把酱料成分添加到一个小碗中。搅拌直到均匀。
  6. 制作卷料时,把凉拌卷心菜、香菜和青葱在一个大碗中混合。
  7. 把鸡肉混合料放到薄饼上,然后再上面浇上花生酱并撒上凉拌菜。卷好后即可享用吧!
份量:16

测试厨房小贴士:

  • 先将鸡肉冷却10至15分钟再切丝。鸡肉切丝后,即可使用,或盖上盖子放入冰箱冷藏。在玉米薄饼上包裹凉鸡肉并撒些凉拌菜和花生酱。

有关安全内部烹饪温度的更多信息,请访问 www.foodsafety.gov。

RECIPE TAGS

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