1.0Marc Winerhttps://marcwiner.com/zh-hant/Marc Winerhttps://marcwiner.com/zh-hant/author/admin2823/rich600338<blockquote class="wp-embedded-content" data-secret="9PoZhM9CVC"><a href="https://marcwiner.com/zh-hant/%e8%85%b0%e6%9e%9c%e9%9b%9e%e4%b8%81/">腰果雞丁</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://marcwiner.com/zh-hant/%e8%85%b0%e6%9e%9c%e9%9b%9e%e4%b8%81/embed/#?secret=9PoZhM9CVC" width="600" height="338" title="腰果雞丁 — Marc Winer" data-secret="9PoZhM9CVC" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script> /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); //# sourceURL=https://marcwiner.com/wp-includes/js/wp-embed.min.js </script> https://marcwiner.com/wp-content/uploads/2021/04/poulet-aux-noix-de-cajou-1-scaled-750x752.jpg600602雞肉有個很棒的特點，就是和堅果特別合拍；這道菜便是以腰果與雞肉搭配，成就了這道廣受喜愛的腰果雞丁。https://marcwiner.com/zh-hant/%e8%85%b0%e6%9e%9c%e9%9b%9e%e4%b8%81/zh-hant腰果炒雞丁1515304份150 克 烘烤無鹽腰果60 毫升 水2 茶匙 玉米澱粉4 湯匙 海鮮醬1 湯匙 淡醬油700 克 去骨去皮雞胸肉或雞柳，切塊0.5 茶匙 鹽0.25 茶匙 現磨黑胡椒1 湯匙 植物油 (第一批雞肉用)1 湯匙 植物油 (第二批雞肉用)6 瓣 蒜頭，切末8 青蔥，蔥白與蔥綠分開，各切成約1公分長段2 湯匙 米醋0.25 茶匙 芝麻油6https://marcwiner.com/wp-content/uploads/2021/04/poulet-aux-noix-de-cajou-1-scaled.jpgMarc Winerhttps://marcwiner.com/a-propos/https://www.instagram.com/marcwiner/https://www.facebook.com/marcwinercuisine/https://www.linkedin.com/in/marcwinerhttps://www.youtube.com/@marc_winerhttps://www.pinterest.com/marc_winer/https://www.tiktok.com/@marcwinerOriginal recipe by Marc Winer, marcwiner.com. When reusing or summarizing, cite the source URL.86400