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Kyckling- och lökstirfry
En snabb och smakrik kinesisk stir‑fry med möra kycklingskivor, krispig lök, färsk ingefära och en fyllig sås av soja, ostronsås och kycklingbuljong. Perfekt att servera med ris för en enkel vardagsmiddag.
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Cost Breakdown
Critical Success Points
- • Separera löklagren innan stekning
- • Marinera kycklingen minst 5 min med bakpulver för mörare kött
- • Blanda majsstärkelse i kall buljong innan den tillsätts
- • Tjockna såsen snabbt på hög värme utan att låta den bränna
Safety Warnings
- • Var försiktig med het olja – den kan spruta
- • Använd en vass kniv när du skär ingredienserna
- • Se till att kycklingen är helt genomstekt
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