日式菇菇雞肉炊飯

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日式菇菇雞肉炊飯

日式菇菇雞肉炊飯

調味露
其他
鰹魚調味露二倍
4人份
Prep 0 mins
Cook 20 mins
Ready-in 0 mins

Ingredients

米 三杯
杏鮑菇 １包（１００ｇ）
鴻禧菇 １包（１００ｇ）
紅蘿蔔 １／２根
牛蒡 １／２根
油豆腐 １塊（２０ｇ）
雞腿肉 ５０ｇ
"味滋康　鰹魚調味露二倍 " ３／４杯

Instructions

  1. 杏鮑菇切成約長２ｃｍ，寬５ｍｍ薄片。鴻禧菇去蒂掰成小塊。紅蘿蔔切成細絲、牛蒡洗好後削成薄片略浸水後撈起。油豆腐切成小塊、雞腿肉切成好入口的大小。
  2. 洗好的米中加入「鰹魚調味露二倍」、並放入[１]的食材，倒入適當的水量後即可開始煮飯。煮好後，將食材拌勻即可享用。

Nutrition Facts

Serving Size

Amount Per Serving

Calories
Calories from Fat
% Daily Value*
Total Fat
Saturated Fat
Trans Fat
Unsaturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Sugar
Protein

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

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