下班回家饥肠辘辘，最想吃的莫过于一盘香气四溢、滑嫩入味的香菇滑鸡，热乎乎的，拌着米饭能吃下两大碗。别总点外卖啦，今天就教你在家轻松复刻这道经典家常菜，做法简单，一学就会！

一斤新鲜鸡腿去骨，然后切成大小适中的块状。鸡块冲洗一下，浸泡30分钟，血水泡净，洗净擦干。鸡肉放入碗中，加入1勺生抽、1勺蚝油、1勺料酒、1小撮白胡椒粉、小半勺糖、1勺淀粉。抓拌均匀，淋入一茶匙食用油，再次抓匀，封上保鲜膜，放入冰箱冷藏腌制1小时。

1大把干香菇用温水泡发，在水中加入一小勺白糖，帮助香菇更快泡发，更好地激发出香菇的鲜味。泡发好的香菇用手轻轻挤去多余水分，然后切成片，香菇蒂比较硬的部分去掉。泡发香菇的水别倒掉！过滤掉底部的杂质后，留着备用。

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第三步：

1小块姜切丝，3瓣蒜切末，2个小葱的葱白切段，葱绿切成葱花。热锅凉油，油热下入腌制好的鸡块，快速滑炒。看到鸡肉表面变色，微微发白，就可以先盛出来了。锅中留底油，放入姜丝、蒜末和葱白段爆香。加入处理好的香菇片，翻炒均匀，让香菇的香气充分释放出来。接着，把之前滑炒过的鸡块重新倒回锅中，与香菇一起翻炒均匀。

第四步：

锅中淋入少许生抽和老抽，再倒入约小半碗之前留用的香菇水。盖上锅盖，转中小火焖煮5分钟，让鸡肉和香菇的味道充分融合。焖煮好后，打开锅盖，汤汁比较多，可以转大火收一下汁。最后，加入葱绿段，快速翻炒几下，就可以关火出锅啦！

怎么样，朋友们，这道香菇滑鸡的做法是不是比你想象中简单多了？鲜嫩的鸡肉，饱满的香菇，浓郁的汤汁，光是想想就让人食指大动。它不仅是一道能瞬间征服全家味蕾的下饭神器，更是一道能让你在厨房里找到自信和乐趣的快手好菜！

作者声明：作品含AI生成内容