沙爹奶酱炒鸡肉 Restaurant style satay chicken 食谱来自Ken Lee Recipe by Ken Lee 肉类要烹制得鲜嫩， 腌制的过程最为重要。 餐馆为何能把鸡胸肉也做得那么嫩？ 自然有其秘诀。
四人份 鸡胸肉 300克，切大片 腌料： 生抽1汤匙 盐1/2茶匙 小苏打1茶匙 清水50毫升 生粉1汤匙 蔬菜油1汤匙 腌制方法： 鸡肉片加入生抽、盐、小苏打拌匀 后，再倒入清水，静置大约30分钟， 直到水份完全被肉吸收；之后依次加 入生粉和油，搅拌均匀。
Serves 4 300g chicken breast fillet, sliced
沙爹奶酱： 沙爹酱 2汤匙 糖 1汤匙 咖哩粉 1茶匙 三花奶 3茶匙 洋葱 1颗，切大片 蔬菜油 2汤匙
Marinade: 1 tablespoon soy sauce ½ teaspoon salt 1 teaspoon bi-carb soda 50ml water 1 tablespoon corn starch 1 tablespoon vegetable oil
1 锅烧至极热，下1汤匙玉米油，加 入鸡肉片及洋葱片快速翻炒至鸡肉及 洋葱呈现焦黄色，捞出备用。 2 锅内下1汤匙玉米油，转中火，加入 沙爹奶酱翻拌均匀后，倒入鸡肉翻炒30 秒即可上碟。
Marinade method: combine the soy sauce, salt and bi-carb soda with the chicken breast fillet; add the water and marinade for 30 minutes or until the water has been absorbed. Add the corn starch and then oil, mix well.
Sauce: 2 tablespoons satay sauce 1 tablespoon sugar 1 teaspoon curry powder 3 teaspoons evaporated milk 1 onion, sliced 2 tablespoons vegetable oil 1 Heat the wok until very hot, add 1 tablespoon of vegetable oil. Add the chicken and onion slices, stir fry quickly until golden. Remove the chicken and onion slices from the wok, set aside. 2 Add 1 tablespoon of vegetable oil, reduce to medium heat, add the sauce and stir in the wok. Return the chicken and onion slices to the wok, stir fry for 30 seconds. October
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