【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。
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