【名菜自己做】口水雞
描述
中國著名現代學家郭沫若在所著《賟波曲》中，有：「少年時代在故鄉四川吃的白砍雞，白生生的肉塊，紅殷殷的油辣子海椒，現在想來還口水長流……。」烹調賜拈來「口水」兩字，則成就了今天大名鼎鼎的「口水雞」。
.
喜歡我的料理,請按【訂閱】支持
FB粉絲團 https://www.facebook.com/tina3898433/
份量
3
人份
時間
30
分鐘
食材
看全部食材
![取一內鍋, 放入雞肉, 加入[醃料]抓馬](https://imgproxy.icook.network/safe/rt:fit/w:800/el:0/q:80/plain/http://tokyo-kitchen.www.one-u-ytr.tk.s3.amazonaws.com/uploads/step/cover/846190/1dc3217f3d635528.jpg)
![備妥[配料]](https://imgproxy.icook.network/safe/rt:fit/w:800/el:0/q:80/plain/http://tokyo-kitchen.www.one-u-ytr.tk.s3.amazonaws.com/uploads/step/cover/846193/97eb9101f5713655.jpg)
![調勻[醬料]](https://imgproxy.icook.network/safe/rt:fit/w:800/el:0/q:80/plain/http://tokyo-kitchen.www.one-u-ytr.tk.s3.amazonaws.com/uploads/step/cover/846191/5e32b60486c78c74.jpg)
![小黃瓜鋪底, 擺入切好的雞肉, 淋上[醬料], 最後撒上[配料]即完成](https://imgproxy.icook.network/safe/rt:fit/w:800/el:0/q:80/plain/http://tokyo-kitchen.www.one-u-ytr.tk.s3.amazonaws.com/uploads/step/cover/846195/46b6eb6e6376550a.jpg)
