Boneless chicken thigh in Sukiyaki Sauce又香又好吃，簡單又快速，單吃或配飯、配麵、帶便當都適合，只要雞皮煎的香，就超好吃喔～
食材
料理步驟
步驟 1：去骨雞腿洗淨擦乾，用醃料抓勻靜置5分鐘；蔥洗淨擦乾，切蔥花，洋蔥切絲，蒜切末chicken washed & use kitchen towel remove water, put a bit salt, blackpepper & paprika, marinade for 5 minutes.
步驟 2：後續調味就用一湯匙市售的壽喜燒醬汁就可以；Chopped onions and Mince two piece of garlic & spring onions.
步驟 3：平底鍋放少少的油，雞皮朝下，中大火煎到雞皮金黃（約需3-4分鐘)；Hot pan a little oil, chicken skin side down cook till golden brown,
步驟 4：邊煎就會邊出油喔～煎到像這樣金黃就可以翻面續煎；turn it over cook till has some color, then move it out.
步驟 5：另一面也煎上色取出切塊，同時把洋蔥絲和蒜末放入鍋中，小火拌炒，然後將雞腿排一塊切成4小塊或6小塊，把雞皮朝下切才好切；Put the garlic and onion in the pan stir fry till has aroma. Chopped the chicken to pieces.
步驟 6：切好的雞腿塊回鍋拌炒到全熟；Chicken back in the pan, stir fried to mix with garlic and onion.
步驟 7：倒入壽喜燒醬汁中火炒勻，試吃微調；Then put a soup spoon of sauce, mix it well, taste it and adjust with sauce.
步驟 8：撒入蔥花，拌炒出香氣後即可。Spring onion in. Done.
小撇步也可自調壽喜燒醬：清酒或米酒30cc、味醂30cc、醬油30cc、砂糖10g 。
若對該食譜有任何疑問，請到原始文章內頁詢問食譜作者喔！
完整食譜這邊看：簡單又快速的日式家常菜！壽喜燒醬雞腿排
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