11 食谱使用鸡肉 — 牛肉面、葱油饼、臭豆腐——大胆的街头小吃和舒适的烹饪。
这些11台湾鸡肉食谱平均准备时间约50分钟，每份提供340-620 kcal，36%评级容易足以平日。每个食谱包括精确食材数量、分步说明和完整每份营养。
台湾菜系 — 牛肉面、葱油饼、臭豆腐——大胆的街头小吃和舒适的烹饪。 — 对它接触的每个食材带来自己独特的技法和调味。当台湾厨师使用鸡肉时，他们伸向它自己地区芳香、脂肪和签名香料混合，并且这些食谱中最常出现的技法是煎, 炖, 蒸 和 炖煮。
世界上最常见的蛋白质 — 温和、精瘦，几乎适应任何香料和烹饪方法。在这个集合中最常见的是与soy sauce, garlic, fresh ginger, sesame oil, fresh thai basil leaves 和 fine sea salt一起烹饪。这里的菜肴跨越台湾经典在仅仅40分钟准备到更慢、更复杂烹饪酬报放松下午。
读者收藏： Three Cup Chicken — San Bei Ji 是这个集合中评分最高菜肴在4.9★来自4,321评分。
Sticky, intensely flavoured chicken with one cup each of soy sauce, sesame oil and rice wine, finished with a fragrant pile of Thai basil — Taiwan's most iconic home-cooked dish.
Intensely flavored Taiwanese braised chicken with equal parts sesame oil, soy sauce, and rice wine — finished with Thai basil.
Crispy marinated chicken pieces fried with basil leaves and chilli — Taiwan's most addictive street food from night markets.
Taiwanese Market Lemon Herb Rice Bowl brings taiwanese flavor to a practical rice bowl built with chicken thighs, soy sauce, five-spice, pickles and rice wine, and a fresh scallions finish.
Taiwanese Mountain Green Herb Salad brings taiwanese flavor to a practical salad built with grilled chicken, soy sauce, five-spice, pickles and rice wine, and a fresh scallions finish.
Bone-in chicken pieces braised in equal parts sesame oil, soy sauce and rice wine with garlic, ginger and fistfuls of Thai basil.
Bite-sized bites of five-spice marinated chicken thigh, double-fried until shatteringly crisp, tossed with fried basil.
Shredded poached chicken over rice moistened with its own savory braising drippings and crisp shallots, a lighter cousin of lu rou fan.
Handmade chicken and ginger dumplings simmered in a light, gingery broth — a warming Taiwanese home-style soup for cold days.
Chicken braised in equal parts soy sauce, rice wine and sesame oil with basil and garlic — Taiwan's most famous braised chicken dish.
A Taiwanese yan su ji-style fried chicken burger, marinated in five-spice and soy, fried crisp and topped with Thai basil and melted cheese.
寻找饱满、粉红色的肉质，没有灰色斑块，气味清新。鸡腿比鸡胸肉汁液更丰富，更耐高温；带骨带皮的块肉提供最多风味。
在烤前拍干以获得适当的褐色，并在室温下静置15分钟，使其均匀烹饪。含酸性或酸奶的腌汁能使精瘦鸡胸肉变嫩。
烹饪至内部温度74°C / 165°F — 肉汁应该清澈，骨头周围没有粉红色。
精瘦、高蛋白选择：无皮鸡胸肉每100克提供约31克蛋白质，饱和脂肪很少。
大多数这些11台湾鸡肉食谱从开始到完成准备好约50分钟。最快的，Three Cup Chicken — San Bei Ji，采用约40分钟，而较慢煮菜肴运行至65分钟。
跨越这个集合他们范围从约340至620 kcal每份，平均459 kcal — Ginger Chicken Dumpling Soup是最清淡选择在340 kcal。
Three Cup Chicken — San Bei Ji是开始一个好地方 — 评级easy和在约40分钟汇聚。36%食谱这里初学者友好。
在这些食谱中，鸡肉最常与soy sauce, garlic, fresh ginger, sesame oil, fresh thai basil leaves 和 fine sea salt配对。台湾厨房也依靠它自己地区芳香、脂肪和签名香料混合。
烹饪至内部温度74°C / 165°F — 肉汁应该清澈，骨头周围没有粉红色。
