1.0Marc Winerhttps://marcwiner.com/zh-hant/Marc Winerhttps://marcwiner.com/zh-hant/author/admin2823/rich600338<blockquote class="wp-embedded-content" data-secret="1IiMtDDFV6"><a href="https://marcwiner.com/zh-hant/gong-bao-ji-ding/">宮保雞丁－經典川味辣炒雞丁</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://marcwiner.com/zh-hant/gong-bao-ji-ding/embed/#?secret=1IiMtDDFV6" width="600" height="338" title="宮保雞丁－經典川味辣炒雞丁 — Marc Winer" data-secret="1IiMtDDFV6" 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/2024/01/poulet-kung-pao-en-tete-750x563.jpg600450宮保雞丁，又常見於英文菜單上寫作 Kung Pao Chicken，是一道香辣開胃的中式快炒，以雞肉、花生、時蔬和辣椒炒製而成。這道菜是四川菜的經典代表之一，來自中國西南部的四川省。https://marcwiner.com/zh-hant/gong-bao-ji-ding/zh-hant宮保雞丁｜中式宮廷風雞肉料理中式主菜1515304份800 克 雞肉切丁1 湯匙 紹興酒1 湯匙 淡醬油1 茶匙 玉米澱粉6 湯匙 水或雞高湯2 湯匙 淡醬油2 湯匙 中式黑醋 (或巴薩米克醋)2 湯匙 紹興酒1 湯匙 老抽2 湯匙 糖1 茶匙 玉米澱粉1 湯匙 整粒四川花椒 (可拍碎或磨粉)4 蒜瓣切末1 湯匙 薑末4 乾辣椒段 (可先去籽)1 青椒粗切丁4 嫩蔥1 湯匙 香油少許 無鹽花生 (用於點綴)9https://marcwiner.com/wp-content/uploads/2024/01/poulet-kung-pao-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