用冰箱常备食材快速制作的简单午餐——这款照烧风味鸡肉饭碗太好吃了，你可能会觉得米饭不够！
嫩滑的鸡肉配上甜咸适中的酱汁，非常适合快速用餐，甚至可以作为主菜。
非常适合那些想用最少的努力享用美味的日子！
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烹饪时间
20 分钟
评分
分享
Artist
Mai Gohan
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。
- 2 bowls 米饭
- 7 oz 鸡腿肉 (切成一口大小)
- 1 日本大葱或青葱 (切成约3厘米长的段)
- 1 tbsp. 中筋面粉
- 1 tbsp. 芝麻油
- 1 tbsp. 糖
- 1 tbsp. 清酒
- 2 tbsp. 酱油
- 2 tbsp. 味醂
- 烤白芝麻 (适量)
- 盐和胡椒 (适量)
- 切碎的葱 (可选)
- 切丝海苔 (可选)
步骤
- 1
用盐和胡椒腌制鸡肉。放入装有面粉的密封袋中，摇匀使其均匀裹粉。
将日本大葱切成3厘米长的段。在小碗中混合糖、清酒、酱油和味醂（A）。
- 2
在平底锅中用中火加热芝麻油。加入日本大葱，煎至两面金黄。取出备用。
- 3
在同一平底锅中，将鸡肉皮面朝下放入，煎约2分钟。翻面，盖上锅盖，用小火再蒸2分钟。
- 4
将混合酱汁（A）和日本大葱重新加入锅中。翻转鸡肉，煮至酱汁浓稠并均匀裹住所有食材。
- 5
将温热的米饭盛入碗中。铺上鸡肉和葱，淋上剩余的酱汁，撒上烤芝麻。如喜欢，可用切碎的葱和切丝的海苔装饰。
食谱ID
92
小贴士与备注
・ 蒸鸡肉时，揭盖后用纸巾擦去多余的油脂。
・ 涂抹酱汁时翻转鸡肉，确保均匀上色。
・ 如需辣味，可撒上辣椒片。
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About Me I have a combined following of over 270,000 on social media. Born in Tokyo, I now live in Saitama with my two daughters, who are just a year apart and currently in junior high school (8th and 7th grade). I’m a former Italian chef specializing in pizza and pasta, as well as a former nursery school cook. Now, as a culinary expert, I develop numerous recipes for companies, handle PR and photography, and run cooking classes. My Recipe Philosophy Between work, household chores, and raising children, I know how hard it can be to find time to cook. Still, I want to help busy people prepare delicious meals that make their families happy. Drawing on my experience as a professional chef while working full-time, I share recipes designed to make cooking easier without compromising on taste. I’m happiest when my recipes can make your time in the kitchen just a little bit easier.