慢炖锅香辣鸡肉沙拉

慢炖锅香辣鸡肉沙拉

Ingredients

  • 3/4杯(180毫升)辣酱
  • 3汤匙(45毫升)黄油,切片
  • 1茶匙(5毫升)盐
  • 1/2茶匙(2.5毫升)胡椒
  • 3磅(1360克)去骨,去皮的鸡胸肉
  • 小面包,切开
  • 蓝奶酪凉拌卷心菜1/2杯(118毫升)蛋黄酱
  • 4茶匙(20毫升)辣酱

Directions

  1. 将3/4杯(180毫升)的辣酱、黄油、盐和辣椒粉放入内胆中。
  2. 盖上盖子,以高档加热10分钟,或直到黄油融化,充分搅拌均匀。
  3. 加入鸡胸肉,使其表面充分沾满辣酱调料。
  4. 盖上盖子,并以高档慢炖1 1/2至2小时,或以低档慢炖3至4小时,或直到鸡肉炖熟。
  5. 盛出鸡肉和1 1/2杯(355毫升)汤汁。撕碎鸡胸肉,连同汤汁一起倒入内胆中。
  6. 拌入蛋黄酱和4茶匙(20毫升)辣椒酱,直至充分混合。
  7. 将蛋黄酱混合料浇到小圆面包上,再在上面加上鸡胸肉和蓝奶酪凉拌卷心菜。
份量:6-8

测试厨房小贴士

  • 为保证食品安全,鸡肉内温度必须达到75°C,了解更多食品安全内部温度要求,请访问 www.foodsafety.gov。

RECIPE TAGS

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