这道快手简单的菜只需两种主要食材：鸡腿肉和卷心菜。多汁的煎鸡腿与炒卷心菜的爽脆口感完美搭配，裹上浓郁、鲜味十足的味噌蛋黄酱，美味无比。这是一道经济实惠、省时省力、风味十足的料理，非常适合忙碌的工作日晚餐。快来试试吧——你一定不会失望！
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烹饪时间
20 分钟
评分
分享
Artist
Rinaty
个人资料
食材
份量 2
原始食谱（1倍）可制作 2 份
调整食谱份量时，部分食材的比例可能需要微调。请根据实际情况调整，并按口味进行调味。
- 10 1/2 oz 去骨带皮鸡腿肉
- 1/6 半颗卷心菜 (粗切)
- 2 tbsp. 土豆淀粉或玉米淀粉
- 1 tbsp. 植物油
- 黑胡椒粉 (适量)
- A2 tsp. 清酒 (或干白葡萄酒)
- A1 tsp. 酱油
- A1 tsp. 蒜泥
- A1 tsp. 姜泥
- A盐和胡椒 (适量)
- B1 tbsp. 合わせ味噌 (或您喜欢的味噌酱)
- B2 tsp. 日式蛋黄酱
- B2 tsp. 清酒
- B1 tsp. 糖
- B1/2 tsp. 酱油
步骤
- 1
将鸡肉切成一口大小的块。放入可密封的塑料袋中，加入A组食材（2茶匙清酒、1茶匙酱油、大蒜、生姜、盐和胡椒）。充分揉捏，然后加入淀粉均匀裹上。将卷心菜粗切。
- 2
在平底锅中用中火加热植物油。加入鸡肉，煎5-6分钟至金黄色。用厨房纸巾擦去多余的油，然后加入卷心菜。翻炒约2分钟至稍微变软。
- 3
加入B组混合食材（味噌、日式蛋黄酱、2茶匙清酒、糖和½茶匙酱油），快速翻炒至均匀裹上。最后撒上黑胡椒即可。
食谱ID
61
小贴士与备注
・ 酱汁容易焦糊，请在最后加入，快速翻炒至均匀裹上即可。
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About Me I was born and raised in Fukuoka in 1995. I love discovering delicious food just as much as I love eating it! As of January 2025, I’m grateful to have around 850,000 followers on Instagram—thank you so much for your amazing support. My Recipe Philosophy Through cooking, I hope to share many moments of happiness. Whether you’re someone who cooks daily for your family despite a busy schedule, or someone who wants to prepare a delicious meal for a loved one, I want my recipes to be your go-to. I focus on recipes that are easy to make using familiar ingredients and everyday seasonings found in any home. My dishes are not so much “fancy” in flavor as they are warm, home-style meals—simple, quick, and budget-friendly. I would be delighted if my recipes could bring a small sense of warmth and joy to both those who cook and those who eat. The happiness of making something tasty, the joy of hearing “It’s delicious!”, the smiles around the dining table, and the fun of cooking together with children—these are the heartwarming little moments I hope to deliver through my cooking."