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肉骨茶酸菜炒鸡

Klang Stir-Fried Chicken with Pickled Mustard

一道暖心又下饭的创意家常菜，把传统的酸菜炒鸡加入 Klang Herbal Sauce，丰富的药材香气与酸菜的爽脆互相融合，碰撞出惊喜滋味！
A comforting and flavorful home-style dish. This creative stir-fry combines the tanginess of pickled mustard greens with the rich herbal notes of Klang Herbal Sauce – a surprisingly harmonious fusion!

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材料 Ingredients：

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  300克鸡腿肉或鸡块
  300g chicken thigh or chunks

  
  
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  100克酸菜（切丝）
  100g pickled mustard greens, shredded

  
  
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  3勺 Klang Herbal Sauce
  3 tablespoons Klang Herbal Sauce

  
  
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  1勺生抽、1勺料酒
  1 tablespoon light soy sauce, 1 tablespoon cooking wine

  
  
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  适量食用油
  Cooking oil as needed

  
  

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做法 Instructions：

1. 鸡肉腌制 Marinate the Chicken
将鸡块加入生抽和料酒腌制10分钟，去腥增香。
Marinate chicken with soy sauce and cooking wine for 10 minutes to enhance flavor and remove any odor.

2. 爆炒鸡块 Stir-Fry the Chicken
锅中加稍多食用油，烧热后加入鸡肉，中大火煎炒至表面金黄、有锅气。
Heat a generous amount of oil in a pan. Add chicken and stir-fry on medium-high heat until golden and aromatic.

3. 加入酸菜和酱 Add Pickled Greens and Sauce
放入酸菜炒香，再加入 Klang Herbal Sauce 翻炒均匀，让酱汁裹住每一块鸡肉。
Add shredded pickled mustard greens and stir-fry until fragrant. Then add the Klang Herbal Sauce and toss to coat evenly.

4. 快速收汁 Finish with a Glaze
继续翻炒至汤汁稍微收干、酱汁浓稠即可装盘。
Continue stir-frying until the sauce thickens slightly. Serve hot.

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🍴 风味小结 Tasting Notes：

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  酸菜的酸香 x 草本酱的温润药香，带出新层次
  The tangy pickled greens are balanced by the warm herbal depth of the sauce.

  
  
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  鸡肉嫩滑，酱汁浓郁，非常下饭！
  Juicy chicken, bold sauce – perfect with rice!

  
  

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💡 小贴士 Tips:

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  酱料已调好味，不需额外加盐
  The sauce is pre-seasoned, no need to add extra salt.

  
  
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  酸菜先用水冲洗一次，可减少过酸
  Rinse pickled mustard if you prefer a milder sourness.

  
  

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关于Klang Herbal Sauce

About Klang Herbal Sauce

这款酱由正宗巴生配方调制，包含当归、党参、肉桂等中药材，风味浓郁醇厚。无需冷藏，操作方便，无论炒菜、炖肉或煮汤，一酱多用，是厨房里的万能小帮手！
Made with authentic Klang herbs like angelica root, codonopsis, and cinnamon, this sauce delivers bold and comforting flavors. No refrigeration needed – versatile for stir-frying, braising, or making soup.