一直有個問題困擾我許久
我都習慣到傳統市場買"仿仔雞"雞腿,或腿翅,不喜歡肉雞軟趴趴的口感
買的當下都會請雞販直接幫我去骨切塊
可是每次做蔥爆雞丁類炒鍋快炒的菜餚,雞丁總是不熟
我至少在炒鍋內都翻炒了五分鐘,也會放著讓它略煎﹝怕會沾鍋都只放個10秒左右﹞,
昨天為了怕不熟,還先用電鍋略蒸一下,但是雞肉吃起來明顯就比較老、不嫩
不知道我的烹調方式哪裡出了問題?還是雞丁類炒菜應該要用肉雞嗎?
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