a pinch of sugar / 一小撮 白糖 a dash of MSG / 一小撮 味精 a dash of pepper / 一小撮 胡椒粉 1/2 tsp chicken stock powder / 鸡粉 1/2茶匙
Method
1.Tear eryngii mushrooms into bite-sized pieces. Dip into egg white then coat the pieces in tapioca and rice flour mixture. 把鸡腿菇撕小块,然后沾蛋白再沾薯粉和粘米粉混合料。
2.Deep-fry the pieces in hot oil till crispy. 起锅热油,把鸡腿菇炸至酥脆。
3.Heat wok over medium flame and add in pre-fried mushrooms.Stir in seasoning ingredients and toss briskly then add in chicken meat floss,bird’s eye chillies and spring onion.Toss quickly to combine. Dish out and serve. 另外以干净的锅把炸鸡腿菇和调味料一起用中火炒均,然后加入鸡肉松、指天椒及青葱粒,迅速兜均即可盛出。