【新唐人北京時間2018年09月22日訊】黃薑雞肉炊飯，很健康很美味的飯菜，做法也很簡單，1分鐘左右就學會，快試試看吧。
材料
香米 240克
清水 130毫升
雞湯 130毫升
雞扒 2件
咖哩粉 2茶匙
黃薑粉 1茶匙
本菇 80克
香茅 1條
洋蔥 1/2個
月桂葉 2片
鹽 適量
雞扒醃料
生抽 1湯匙
紹興酒 1茶匙
砂糖 1/2茶匙
麻油 1/2茶匙
胡椒粉 適量
Turmeric Chicken Rice Recipe
Ingredients
240g Golden Elephant Brand Premium Jasmine Rice
130mL Water
130mL Chicken broth
2 Chicken thigh meat, skinless
2 tsp Curry powder
1 tsp Turmeric powder
80g Shimeji mushrooms
1 Lemongrass
1/2 Onion
2 Bay leaves
Salt
Marinade for Chicken Thigh Meat
1 tbsp Light soy sauce
1 tsp Chinese cooking wine
1/2 tsp Sugar
1/2 tsp Sesame oil
Ground white pepper
做法
1. 將雞扒及洋蔥切粒；本菇去蒂洗淨 。
2. 將雞扒用生抽、紹興酒、砂糖、麻油及胡椒粉醃30分鐘。
3. 用中火燒熱鍋，加少許油，加入洋蔥炒香，加入雞肉炒香，加入本菇炒香。
4. 加入黃薑粉、咖哩粉及鹽炒勻。
5. 加入已洗淨的香米炒勻。
6. 加入月桂葉、香茅、清水及雞湯煮滾，蓋上鍋蓋，轉中低火煮20-25分鐘至飯熟。
熄火焗10分鐘，即成。
Directions
1. Dice the skinless chicken thigh meat and onion. Remove the steams of Shimeji mushrooms and rinse.
2. Marinate the chicken thigh meat with light soy sauce, Chinese cooking wine, sugar, sesame oil and ground white pepper for 30 minutes.
3. In a pan, add some oil on medium heat. Add onions and sauté until fragrant. Add chicken thigh meat and sauté until fragrant. Add Shimeji mushrooms and sauté until fragrant.
4. Add turmeric powder, curry powder, salt and mix well.
5. Add the rinsed Golden Elephant Brand Premium Jasmine Rice and mix well.
6. Add bay leaves, lemongrass, water and chicken broth. Bring to boil on medium heat. Cover the lid, cook for 20-25 minutes until the rice is cooked.
7. Remove from heat and set for 10 minutes. Ready to serve.
以下視頻示範一起看看：
相關視頻：
（責任編輯：張信燕）
材料
香米 240克
清水 130毫升
雞湯 130毫升
雞扒 2件
咖哩粉 2茶匙
黃薑粉 1茶匙
本菇 80克
香茅 1條
洋蔥 1/2個
月桂葉 2片
鹽 適量
雞扒醃料
生抽 1湯匙
紹興酒 1茶匙
砂糖 1/2茶匙
麻油 1/2茶匙
胡椒粉 適量
Turmeric Chicken Rice Recipe
Ingredients
240g Golden Elephant Brand Premium Jasmine Rice
130mL Water
130mL Chicken broth
2 Chicken thigh meat, skinless
2 tsp Curry powder
1 tsp Turmeric powder
80g Shimeji mushrooms
1 Lemongrass
1/2 Onion
2 Bay leaves
Salt
Marinade for Chicken Thigh Meat
1 tbsp Light soy sauce
1 tsp Chinese cooking wine
1/2 tsp Sugar
1/2 tsp Sesame oil
Ground white pepper
做法
1. 將雞扒及洋蔥切粒；本菇去蒂洗淨 。
2. 將雞扒用生抽、紹興酒、砂糖、麻油及胡椒粉醃30分鐘。
3. 用中火燒熱鍋，加少許油，加入洋蔥炒香，加入雞肉炒香，加入本菇炒香。
4. 加入黃薑粉、咖哩粉及鹽炒勻。
5. 加入已洗淨的香米炒勻。
6. 加入月桂葉、香茅、清水及雞湯煮滾，蓋上鍋蓋，轉中低火煮20-25分鐘至飯熟。
熄火焗10分鐘，即成。
Directions
1. Dice the skinless chicken thigh meat and onion. Remove the steams of Shimeji mushrooms and rinse.
2. Marinate the chicken thigh meat with light soy sauce, Chinese cooking wine, sugar, sesame oil and ground white pepper for 30 minutes.
3. In a pan, add some oil on medium heat. Add onions and sauté until fragrant. Add chicken thigh meat and sauté until fragrant. Add Shimeji mushrooms and sauté until fragrant.
4. Add turmeric powder, curry powder, salt and mix well.
5. Add the rinsed Golden Elephant Brand Premium Jasmine Rice and mix well.
6. Add bay leaves, lemongrass, water and chicken broth. Bring to boil on medium heat. Cover the lid, cook for 20-25 minutes until the rice is cooked.
7. Remove from heat and set for 10 minutes. Ready to serve.
以下視頻示範一起看看：
相關視頻：
（責任編輯：張信燕）
