Sunday, September 6, 2015

迷迭香黑胡椒雞



《作法》
1）馬鈴薯用油炸熟至兩年金黃，撈起待用
2）將雞塊煎至兩面金黃，加入蒜頭和迷迭香和黑胡椒翻炒
3）加入米酒和蠔油，糖和鹽，繼續悶煮8-10分鐘到汁收乾位止
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