【双菇鸡翅】
by 毛毛妈
家里来客人，用了姬松茸和小香菇烧了鸡翼上段，简单而又不失美味的一道宴客菜。
用料:
1：鸡翼上段1250克；
2：干姬松茸15个，干小香菇15个；
3：橄榄油1大匙，葱1根洗净切段，姜1小块10克切片；
4：厨酒1大匙，镇江香醋1大匙，糖2大匙，老头抽酱油 2大匙，生抽酱油2大匙，盐1/2茶匙，水1杯；
5：香油1茶匙。
注：1大匙Tablespoon =15毫升，1茶匙Teaspoon =5毫升，1杯Cup=240毫升。
做法：
1、干姬松茸和香菇，放温水中泡大约4小时至软，剪去根，洗净待用。鸡翼冲洗干净沥水待用。 不粘锅加1大匙橄榄油，置炉上开大火，炒香葱姜约1分钟（图1）。然后放入鸡翼（图2）炒至外皮微黄，有香味溢出。
2、放入洗好的姬松茸和香菇翻炒几下（图3），然后依次放入厨酒及其他4料煮滚（图4）。盖上盖子，调中小火煮20分钟，间中翻一翻。
3、调大中火，打开盖子，煮至汁浓稠，下1茶匙香油拌匀离火出锅即可。
Thank you, I’ve just been searching for information about this subject for a long time and yours is the best I have found out so far. But, what about the conclusion? Are you positive about the supply?
I used to be very happy to search out this web-site.I wished to thanks for your time for this wonderful learn!! I positively having fun with each little bit of it and I’ve you bookmarked to take a look at new stuff you blog post.
I precisely desired to say thanks all over again. I am not sure what I could possibly have made to happen in the absence of the entire basics provided by you over such a concern. It became a daunting condition for me, but understanding this skilled mode you processed that forced me to jump for happiness. I am happy for the help and even expect you know what an amazing job you happen to be undertaking instructing the others by way of your site. I know that you haven’t encountered any of us.
Magnificent site. Plenty of useful info here. I’m sending it to several friends ans also sharing in delicious. And certainly, thanks for your effort!