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Ingredients
- 15 克 乾香菇 ，約6-7朵
- 400 克 帶皮帶骨雞腿肉 ，切塊
- 15 克 米酒
- ½ 茶匙 鹽
- 1 大匙 太白粉
- 1 根 青蔥 ，切段，蔥白和蔥綠分開
- 7 克 薑 ，切片
- 15 克 油
- 15 克 醬油
- 15 克 味醂
- 30 克 蠔油
- Nutrition
- per 1 人份
- Calories
- 2447.2 kJ / 585.5 kcal
- Protein
- 32.4 g
- Carbohydrates
- 17.5 g
- Fat
- 41.5 g
- Saturated Fat
- 192.6 g
- Fibre
- 3.4 g
- Sodium
- 2293.6 mg
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