星期四, 4月 03, 2008

食譜: 通少香茅雞扒 (Lemongrass chicken legs)

都係啦, 先前出個豬扒, 今次就用雞扒:
http://hk.myblog.yahoo.com/tony-karen/article?mid=8326

要注意就係雞脾肥油真係好多, 最好先無油逼油出嚟, 如果你用鐵鑊, 哩個效果好難做得好, 因為無油同唔夠熱會"磁"底, 我會建議用易潔鑊

正所謂: 通少香茅煎雞扒, 香口唔肥頂瓜瓜




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

材料
Ingredients:
1- 雞全脾6隻, 雞鎚同雞脾切開, 洗淨(6 whole chicken legs )
2- 蒜蓉1湯匙 (1 tbsp chopped garlic)
3- 大紅椒1/4個, 切粒 (1/4 red pepper, diced)
4- 紅蔥頭1粒, 去皮, 切粒 (1 shallots, peeled, diced)
5- 青蔥1條, 切粒, (1 green onion, diced)
6- 香茅1條, 略拍, 切粒 (1 lemongrass, diced)

醃料 Seasoning: (份量只作參考)
1- 魚露2湯匙 (2 tbsp fish sauce)
2- 糖1 湯匙 (1 tbsp sugar)
3- 香茅碎1湯匙 (1 tbsp chopped lemongrass)
4- 蒜蓉1湯匙 (1 tbsp chopped garlic)
5- 粟粉1湯匙 (1 tbsp corn starch)
6- 水適量 (some water)
tonytsang and kareny recipy
做法
Methods:

tonytsang and kareny recipy
1- 雞肉先用醃料醃20分鐘

2- 用易潔鑊, 中火無油把雞肉煎至金黃(圖1), 再加水蓋過一半雞件煮熟雞肉(圖2) (約10分鐘), 間中要反一下, 唔夠水就添熱水保充, 最後要收乾晒水才好上碟

3- 快火落油起鑊, 爆香蒜蓉, 香茅,  紅蔥頭, 青蔥(圖4), 再加紅椒粒和2湯匙魚露略炒一陣, 灑上雞扒上即成

1- Marinade the chicken with the seasoning for 20 min

2- Heat the pan with oil in high heat.  Fry the chicken chop until it turns brown (Fig 1). Add water to cover half of the chicken.  Cook it through for about 10 mins or until the chicken is done (fig2). 

3- Heat the pan with oil in high heat.  Stir-fry the lemongrass, shallots, green onion, garlic (Fig2).  Add the red pepper with 1 tbsp fish sauce, and stir-fry it for 1 min.  Add it on the top of the chicken.
tonytsang and kareny recipy

貼士:

1- 雞鎚雞脾背先戒一刀, 會令雞煮時易熟好多

2- 雞用無油煎過, 逼出所有肥油(圖3)

3- 唔怕辣可以加辣椒粒

4- 唔想用香茅咁麻煩可以改用香茅醬
 tonytsang and kareny recipy

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