鰹魚醬油之奶油白醬燉雞

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鰹魚醬油之奶油白醬燉雞

鰹魚醬油之奶油白醬燉雞

調味露
肉類
鰹魚調味露二倍
2人份
Prep 0 mins
Cook 20 mins
Ready-in 0 mins

Ingredients

雞腿肉 １片
馬鈴薯 ２顆
鴻禧菇 １／２包
花椰菜 １／４朵
＜調味料＞
味滋康　鰹魚調味露二倍 １／２杯
牛奶 １又１／２杯
＜勾芡水＞
太白粉 １大匙
水 １大匙

Instructions

  1. 雞肉切成一口大小。馬鈴薯削皮之後切成四等份放入耐熱皿, 用保鮮膜封好後放入微波爐（６００Ｗ）加熱６分鐘。花椰菜切成小朵。鴻禧菇根部切蒂後掰成小株。
  2. 鍋內放入＜調味料＞開火加熱至沸騰，倒入[１]蓋上鍋蓋後中火加熱約５分鐘。
  3. 食材煮至熟透後，將勾芡用的太白粉水邊倒入邊攪拌至湯汁濃稠。
    4. ※「鰹魚調味露二倍」稀釋牛奶的比例為１：３。

    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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