一煲到底白汁雞皇飯

雞扒切細粒，加入雞扒調味料醃10分鐘～

甘筍和薯仔去皮後切細粒，洋蔥切粒！

熱鍋下橄欖油，加入雞粒兩邊煎至微微金黃色！然後再加入其他蔬菜材料爆炒！加入牛油攪拌均！然後再加入麵粉攪拌至無粉粒！倒入雞湯，細火煮15分鐘！

之後可以加入牛奶，要細火繼續煮多2分鐘！最後用鹽或者黑椒調味即成

created by photogrid

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created by photogrid

" data-large-file="https://betiskitchen.com/wp-content/uploads/2026/04/img_5502-1.jpg?w=770" src="https://betiskitchen.com/wp-content/uploads/2026/04/img_5502-1.jpg?w=819" class="wp-image-16790" srcset="https://betiskitchen.com/wp-content/uploads/2026/04/img_5502-1.jpg?w=819 819w, https://betiskitchen.com/wp-content/uploads/2026/04/img_5502-1.jpg?w=1638 1638w, https://betiskitchen.com/wp-content/uploads/2026/04/img_5502-1.jpg?w=120 120w, https://betiskitchen.com/wp-content/uploads/2026/04/img_5502-1.jpg?w=240 240w, https://betiskitchen.com/wp-content/uploads/2026/04/img_5502-1.jpg?w=768 768w, https://betiskitchen.com/wp-content/uploads/2026/04/img_5502-1.jpg?w=1440 1440w" sizes="(max-width: 819px) 100vw, 819px" />

Ingredients (2–3 servings)

Boneless chicken cutlets, 3 pieces

Carrot 1, potato 1 large, onion 1/2

Chicken stock 450 ml

Flour 3 tbsp, butter 2 tbsp

Milk or unsweetened soy milk 150 ml

Black pepper/salt, olive oil

Chicken marinade: light soy sauce 2 tbsp, salt 1/4 tsp, sugar 1/2 tsp, cornstarch 1 tbsp, Shaoxing wine 1 tsp Steps

Dice chicken, mix with marinade, marinate 10 min.

Dice carrot, potato, and onion.

Sauté chicken in olive oil until light golden; add vegetables, stir-fry. Add butter, then flour (stir smooth). Add stock and simmer 15 min.

Add milk/soy milk, simmer 2 more min; season and serve.