星期一, 4月 07, 2008

食譜: 通少蘇梅荔枝雞 (Chicken and lychee in Plum sauce)

蘇梅醬大大樽係屋企, 自從上次蒸完排骨, 都無用過, 咁點算

諗吓, 其實都係酸酸甜甜o者, 不如就整酸甜雞啦, 再加啲生果, 實夠晒靚啦

哩個餸一啲都唔難整, 但最麻煩係太甜呀, 因為我用罐頭荔枝, 雖然汁料試味時已經整到啱啱好甜度, 但一食荔枝, 就覺得太甜

所以大家整, 要小心啲, 可以嘅話, 就浸吓, 洗吓啲荔枝先, 汁料盡量加啲鹽去抵銷個甜味呀

正所謂: 通少蘇梅荔枝雞, 酸甜香口又好睇

賣相我覺得唔錯呀

tonytsang and kareny recipy
烹調時間: 40分鐘左右

材料
Ingredients:
1- 雞全脾6隻, 切件 (6 Chicken legs, cut into pieces)
2- 蒜蓉1湯匙 (1 tbsp chopped garlic)
3- 中型洋蔥1個, 去皮,切粒 (1 onion, peeled, diced)
4- 紅蔥頭1粒, 去衣, 切粒 (1 shallot, peeled, diced)
5- 青蔥4-6條, 去段, (4-6 mushrooms, peeled, diced)
6- 罐頭荔枝1罐 (1 cane of lychee)
7- 紅椒1/2個, 切粒 (1/2 red pepper, diced)

汁料 Sauce: (份量只作參考)
1- 蘇梅醬5湯匙 (5 tbsp Plum Sauce)
2- 鹽適量 (some salt)
3- 水適量 (some water)

tonytsang and kareny recipy
做法
Methods:

tonytsang and kareny recipy
1- 雞脾洗淨抹乾, 先用基本野醃15分鐘, 然後快火無油煎香外皮, 再加水以半煎半蒸整熟雞脾(約15分鐘) (圖1), 隔油備用 (圖2)

2- 快火落油起鑊, 爆香蒜蓉, 紅蔥頭, 蔥段, 洋蔥(圖3), 加回雞脾, 紅椒連同汁料同炒, 加荔枝兜勻, 調好味即成 (圖4)

1- Marinade the chicken with the usual spices for 15 mins.  Stir-fry it in a pan under high heat without any oil until outside turns brown.  Add water to steam the chicken for 15 min with closed lid(fig1).  Drain it well (fig2)

2-  Heat the pan with oil in high heat.  Stir-fry shallots, garlic, onion, green onion (fig3).  Add back the chicken.  Stir-fry the red pepper and sauce with all the ingredients.  Add the lychee and mix them well.  Adjust the taste (fig4) and serve it.
tonytsang and kareny recipy

貼士:

1- 唔用荔枝可以用菠蘿, 奇異果等酸甜味嘅生果

2- 蘇梅醬非常甜, 荔枝浸過湯水又好甜, 所以荔枝煮前可以用水浸吓, 洗一吓先用, 汁料要加多點鹽去抵銷甜味

3- 雞多油, 最好先無油乾煎去逼油, 或去皮, 唔吃

4- 雞肉難熟, 所以要半煎半蒸去弄熟它

5- 生果一定要後落, 否則會無晒口感, 亦會過腍

6- 汁料要先落蘇梅醬, 再逐少逐少加水開稀到自己喜歡程度即可
tonytsang and kareny recipy

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