1.0Marc Winerhttps://marcwiner.com/zh-hant/Marc Winerhttps://marcwiner.com/zh-hant/author/admin2823/馬來西亞薑蔥炒雞肉rich600338<blockquote class="wp-embedded-content" data-secret="AJsA096tMp"><a href="https://marcwiner.com/zh-hant/%e8%96%91%e8%94%a5%e7%82%92%e9%9b%9e%e8%82%89/">馬來西亞薑蔥炒雞肉</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://marcwiner.com/zh-hant/%e8%96%91%e8%94%a5%e7%82%92%e9%9b%9e%e8%82%89/embed/#?secret=AJsA096tMp" width="600" height="338" title="馬來西亞薑蔥炒雞肉 — Marc Winer" data-secret="AJsA096tMp" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script>
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https://marcwiner.com/wp-content/uploads/2024/10/Poulet-saute-au-gingembre-et-jeunes-oignons-en-tete-750x563.jpg600450和馬來西亞炸豬肉或薑蔥炒牛肉一樣，這道美味的簡單亞洲食譜源自馬來西亞的華人社群。更準確地說，它最初可追溯到粵式中式料理中的一道相似菜色。不過話說回來，可別把它和美味的薑味雞肉混為一談。https://marcwiner.com/zh-hant/%e8%96%91%e8%94%a5%e7%82%92%e9%9b%9e%e8%82%89/zh-hant薑蔥炒雞腿肉馬來西亞主菜510152人份400 g 雞腿肉 (去骨切片，保留雞皮)40 g 薑 (切薄片)3 青蔥 (只取蔥白切片，蔥綠留作裝飾)4 瓣 大蒜 (切片)0.5 洋蔥 (切成瓣狀)1 湯匙 淡醬油1 湯匙 蠔油1 茶匙 芝麻油白胡椒 (依口味調整)1.5 湯匙 玉米澱粉1 湯匙 淡醬油1 湯匙 蠔油3 湯匙 紹興酒白胡椒 (依口味調整)30 ml 水1 茶匙 玉米澱粉青蔥綠色部分，切細片白飯11https://marcwiner.com/wp-content/uploads/2024/10/Poulet-saute-au-gingembre-et-jeunes-oignons-en-tete.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