星期日, 4月 20, 2008

食譜: 竹笙彩椒炒雞柳 (Stir-fry chicken with bamboo fungus)

又一味健康好味, 識合一家大細嘅餸菜呀, 哈哈哈

靚竹笙營養價值好高, 不過宜家市面有好多假貨, 買嘅時候真係要少心一啲, 唔好買啲太過白嘅竹笙, 因為通常都係漂染過

如果竹笙浸完水發覺有好大怪味, 可以用薑, 蔥, 放入熱水, 再同竹笙出一出水辟味

加埋三色椒, 真係又靚, 又健康, 用少少蠔油整成汁, 真係好味都震呀

正所謂: 竹笙彩椒炒雞柳, 有營好味難停口 

色彩幾豐富


tonytsang and kareny recipy
烹調時間: 45分鐘左右

1- 無皮無骨雞柳1磅左右, 切件 (1 lbs of boneless chicken, cut into pieces)
2- 蒜蓉1湯匙 (1 tbsp chopped garlic)
3- 雲耳10粒左右, 浸透,  切絲 (10 small dried fungus, soaked, sliced)
4- 洋蔥1個, 去皮, 切絲 (1 onion, peeled, sliced)
5- 紅, 黃, 橙椒各半個, 切絲 (1/2 Red,yellow,organge pepper, sliced)
6- 竹笙8條左右, 浸軟, 切半 (8 Bamboo fungus, soaked, cut in half)


(份量只作參考)
1- 蠔油適量 (some oyster sauce)
2- 熱水適量 (some hot water)
tonytsang and kareny recipy


tonytsang and kareny recipy
1- 雞肉用基本野醃20分鐘

2- 快火落油起鑊, 先把爆香蒜蓉, 落洋蔥和少許鹽炒軟, 加入雞肉至7成熟, 加入雲耳, 三椒, 竹笙略炒 (圖2) 

3- 加水到蓋過材料約1/2身位, 蓋上蓋焗3-5分鐘或至雞肉全熟(圖3), 開蓋, 收水至水分淨下你喜歡程度 (圖4) 再加蠔油調味即成

1- Marinade the chicken with the usual spices for 20 min

2- Heat the pan with oil in high heat.  Stir-fry the garlic until brown.  Stir-fry the onion with some salt until soft.  Stir-fry the chicken until 70% done.  Stir-fry the fungus, peppers and mix well with all the ingredients (Fig2).   

3- Add the water to cover 1/2 of the ingrdient.  Close the lid and cook it through for 3-5 mins or until the chicken is done(Fig3).  Open the lid and let the water evaporate until your desired level (fig4). Add the oyster sauce to taste.
tonytsang and kareny recipy


1- 雞肉加水焗前不過煮得過熟

2- 三椒不要太早落, 保持營養, 口感

3- 竹笙頭端及尾部份可切掉不要

4- 雞肉可以用有骨雞肉代替

5- 雲耳尾部硬塊(如下圖)要切掉不要


 tonytsang and kareny recipy
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