泉水鸡是重庆江湖菜代表作之一. 据说十几年前, 泉水鸡刚刚盛行的时候, 重庆南山一条街上都是卖泉水鸡的餐馆. 厨师用鲜活土鸡, 以当地的泉水烹制, 故名泉水鸡. 成菜用面盆装, 上面浮满一层辣椒和红油, 及尽重庆江湖菜的豪放.
Posted by 加州阳光 on June 25, 2007 5:58 AM
将鸡肉洗净斩成小块,用料酒、盐、味精、白糖及姜片腌10分钟; 将色拉油倒入盘中,放入葱花,用高火爆香2分钟后再放入鸡肉块,并搅拌均匀,加盖高火烹调4分钟.
Posted by 加州阳光 on May 13, 2007 11:55 PM
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