關於 急凍雞胸肉 ，我們在網路上蒐集到這些相關的討論、資訊與評價

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呢間即食雞胸係正架喎💛
勁多口味 非常方便 叮一分鐘就食得!
大家想減肥又好 練肌肉又好
就算當普通急凍雞胸肉都好方便又好味🤓🐥
用左蕃茄味雞胸黎配飯做第二日午餐🍅🐣
又就咁叮左左香草味同原味為晚餐加餸😋🐣
全部都好juicy 大大舊 又好夠飽😚
最正係泰國出品 每日香港製造🇭🇰
值得一試喎!
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📍🇭🇰Hong Kong
🍴Optmeal @optmeal
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#chickenbreast #protein #optmeal #instantchicken #frozenchicken #nohormone #noantibiotics #nopreservatives #madeinhongkong #無激素 #無防腐劑 #無抗生素 #即食雞胸 #減肥 #健身 #vsco #vscofood #instafood #hkfoodie #nomnomnom #hkfoodcrew

嫩滑雞胸肉🐣
雞胸肉是健人的必備品，但自己煮卻難以控制火候，自從我吃過本地製造的慢煮雞胸肉（可以看看我之前的post，有介紹過兩間公司的嫩滑雞胸），就想參考慢煮的方法煮出嫩滑的雞胸肉🤔

這次是我首次使用急凍雞胸肉嘗試烹調，口感與慢煮有約7成相似，表面還是有點韌，但內裡肉嫩帶爽口，希望之後能更進步吧😎

🐣小莎的仿慢煮雞胸肉🐣
急凍雞胸肉 1塊
麻油 適量
黑椒 適量

1️⃣解凍急凍雞胸肉（用微波爐解凍功能快捷又方便，以前用水解凍感覺很浪費呢）
2️⃣將雞胸肉切件，下黑椒和麻油拌勻，醃至少10分鐘（黑椒為了調味，麻油為了能包覆雞胸肉的表面，以免外層受高溫流失水分煮韌）
3️⃣用鍋煮滾水，然後調最小火，看見水中沒有泡泡就可以下雞胸肉，煮大概8分鐘
4️⃣再轉中火煮滾水，水剛滾就完成✅（因為怕水中有生雞的血水，煮滾較保險🙊）

➡️#小莎的料理生活👩🏻‍🍳 .

#食譜分享 #健康飲食 #增肌減脂 #吃貨 #相機食先 #自己煮 #健康食譜 #飲食日記 #飲食紀錄 #香港 #香港美食 #慢煮 #雞胸肉 #hkig #hkfoodie #hkiger #hongkong #healthyrecipes #breakfast #料理好きな人と繋がりたい #美味しいもの #料理女子 @ Hong Kong

⬇️⬇️English recipe follows⬇️⬇️
雞煨麪

材料（3人份量）：
急凍雞胸肉2件
冬菇（大）2隻
芫荽1棵
素麪4個
蝦米4湯匙
瑤柱仔2湯匙

處理：
1. 急凍雞胸肉，清水解凍。
2. 雞胸肉，解凍後，用粗鹽乸10分鐘，去除雪味、腥味，及加入少許鹹味。
3. 雞胸肉，清水沖洗乾淨，廚紙索乾。
4. 雞肉，切幼條。
5. 冬菇清水浸軟後，切絲，再切粒，放入雞肉中。
6. 瑤柱仔，清水浸1小時至軟身後，清水沖洗乾淨，擎乾水。
7. 蝦米，清水浸1小時至軟身後，清水沖洗乾淨，擎乾水。
8. 芫荽，切去根部，切細粒，尾段保留。
9. 芥蘭頭，切細粒，切碎，清洗乾淨，擎乾水。
10. 雞肉調味：
a. 生粉1茶匙
b. 油1茶匙
c. 鮑魚汁1茶匙
d. 糖1茶匙
撈勻，醃10分鐘。

烹調：
1. 大火在鑊中燒熱油1湯匙。
2. 爆香雞絲及冬菇粒。
3. 加入芥蘭頭、瑤柱仔及蝦米爆香。
4. 大火，在另一邊煲好一鑊水淥麪。
5. 加入鮑魚汁1茶匙在雞肉內，炒勻。
6. 加入水500毫升在雞肉內，大火煮滾。
7. 水，已在另一邊鑊煲滾，加入麪餅。
8. 麪已煮至軟身，擎乾水。
9. 雞肉已完全滾起，用生粉1茶匙，加入水20毫升，攪勻，加入鑊內，煮至收汁。
10. 麪已擎乾水，夾好放碗內。
11. 雞肉已完全滾起，熄火。
12. 雞肉，慢慢倒入碗內。
13. 放上芫荽。
14. 加入陳醋3湯匙及辣椒醬。
15. 完成，可享用。

Boiled noodles with chicken meat

Ingredients (for 3 persons):
Frozen chicken breast 2 pcs
Mushrooms (large) 2 Nos.
Coriander 1No.
Vegetarian noodles 4 Nos.
Dried sea shrimps 4 tbsp
Dried scallops 2 tbsp
Chinese broccoli 1 No.

Preparation:
1. Frozen chicken breast, defrost with tap water.
2. Chicken breast, season with cooking salt 1 tsp for 10 minutes after defrost, to remove unpleasant smells and add some salty taste to it.
3. Chicken breast, rinse with tap water and dry with kitchen towel.
4. Chicken meat, thinly shred.
5. Shred the mushrooms after they have been softened by tap water. Dice after shredding. Put into the chicken.
6. Dried scallops, soak in tap water for an hour until they turn soft. Rinse thoroughly and hang dry.
7. Dried sea shrimps, soak in tap water for an hour until they have been turned soft. Rinse thoroughly and hang dry.
8. Coriander, cut the root, dice in small cubes, retain the ends.
9. Chinese broccoli, dice in small cubes. Rinse with tap water and hang dry.
10. Season the chicken meat:
a. Tapioca search 1 tsp
b. Oil 1 tsp
c. Abalone sauce 1 tsp
d. Sugar 1 tsp
Mix well. Season for 10 minutes.

Steps:
1. Heat up oil 1 tbsp at high flame in wok.
2. Fry the chicken and mushrooms well.
3. Put Chinese broccoli, dried scallops and dried sea shrimps. Fry well.
4. Heat up a pot of water at high flame on the other side for noodle preparation.
5. Mix abalone sauce 1 tsp in chicken. Fry well.
6. Put water 500ml into the chicken. Heat up at high flame.
7. Water has been boiled~up on the other side, put noodles.
8. Hang dry after noodles have been softly soaked.
9. Chicken has been totally boiled up. Put tapioca starch 1 tsp with water 20ml into the wok to make the sauce thick.
10. Noodles have been hung dry, put into a bowl.
11. Chicken has been totally boiled up, turn off fire.
12. Chicken, put it into bowls carefully.
13. Put coriander on top.
14. Put mature vinegar 3 tbsp and chili sauce on top.
15. Complete. Serve.

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