麵豉雞配西蘭花 Chicken with Broccoli in Miso Sauce

日式麵豉(味噌) 豆腐湯我諗大家就食得多, 麵豉雞唔知大家有無食過呢? e 個麵豉雞加左味醂同法式芥辣, 配西蘭花特別好食!! 我本身唔係太好西蘭花 d 花, but 我食 d stems, 男朋友仔幫我食晒d 花, 又 OK 左~;P

材料:
雞肉、西蘭花、 麵豉、味醂、法式芥辣、糖、蔥、薑

做法:
1. 雞肉洗淨抹乾放密實袋。 麵豉、味醂、法式芥辣、糖撈匀做醬汁醃料, 放密實袋, 將雞肉醃過夜。
2. 薑切片、蔥切粒。 西蘭花洗淨, 用滾水煮幾分鐘, 隔水上碟。
3. 熱鑊落油爆香薑, 放雞肉爆一兩分鐘, 落埋餘下的麵豉醬汁, 加點水, 加蓋煮幾分鐘至雞熟再加蔥粒即成。


Ingredients:
chicken
broccoli
miso
mirin
dijon mustard
white sugar
green onions
ginger

Directions:
* Rinsed chicken, pat dry with paper towel, place in a ziploc bag. Mix miso, mirin, mustard and sugar, put into the ziploc bag and marinade the chicken overnight.
* Sliced ginger and green onions. Rinse broccoli, put into boiling water for several minutes, drain and place on serving plate.
* Put oil in heated pan, stir-fry the ginger. Add chicken, stir-fry for about a minute or so. Add the rest of the marinade sauce with a bit of water. Covered and simmer till chicken is well done. Add some green onions and ready to serve.