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泰式打抛鸡

泰式打抛猪/鸡（Pad Krapao Gai）。鸡肉末与泰式罗勒、蒜和辣椒快炒，酱香浓郁。铺在茉莉香米上，顶上一个煎蛋。

DinnerThaiEasy

10 min

Prep

10 min

Cook

20 min

Total

Servings

Easy

Difficulty

Instructions

将酱油、蚝油、鱼露和红糖在小碗中混合备用。

炒锅或大号平底锅大火加热1汤匙油至冒烟。加入蒜末和辣椒翻炒15秒。

Tip: 根据口味调整辣椒数量。去籽可以降低辣度，不放辣椒则是微辣版。

加入鸡肉末大火翻炒，打散成小颗粒，炒4-5分钟至熟透微焦。

倒入调好的酱汁翻炒1分钟。离火后加入泰式罗勒叶翻拌至叶片微蔫。

另起锅，用剩余的油将鸡蛋煎至蛋边酥脆、蛋黄流动。

打抛鸡铺在茉莉香米上，顶上一个煎蛋即可。

Nutrition per Serving

520kcal

Calories

36g

Protein

46g

Carbs

20g

Fat

Fiber

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泰式打抛鸡

Ingredients

Instructions

Nutrition per Serving

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