星期日, 4月 27, 2008

食譜: 香茅西芹雞 (Stir fry chicken with lemongrass and celery)

西芹唔知係唔係當做, 成日都好平, 我買左, 見到雪櫃又有香茅, 好啦, 就將松子西芹雞丁 同 通少香茅雞扒 合體

總知就唔難整啦, 有咩特別要注意嘅, 都係上述兩個食譜講晒啦, 哈哈哈

好野, 我哩個天下第一大懶人, 今次寫食譜唔洗咁頭痕呀, (只需係兩個食譜抄黎抄去), 哈哈

正所謂: 香茅西芹煎雞扒, 味道香濃人人讚

隻雞脾大煞風景呀


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

1- 雞全脾6隻, 雞鎚同雞脾切開, 去皮洗淨(6 whole chicken legs, cut into pieces, remove the skin )
2- 蒜蓉1湯匙 (1 tbsp chopped garlic)
3- 香茅1條, 略拍, 切碎 (1 lemongrass, diced)
4- 洋蔥, 去衣切絲 (1 onion, sliced)
5- 西芹1棵, 去皮, 切粒, (1 celery, peeled, diced)
6- 紅蔥頭1粒, 去皮, 切粒 (1 shallots, peeled, diced)

(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- 辣椒油適量 (some chili oil)
tonytsang and kareny recipy

tonytsang and kareny recipy

1- 雞肉用基本野, 魚露, 和少許香茅碎醃20分鐘, 西芹放入熱水出水3-4分鐘(圖2), 隔水備用
 

2- 快火落油起鑊, 先把爆香蒜蓉, 快火炒雞肉至金黃(圖3), 再加水蓋過一半雞件煮熟雞肉 (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, 洋蔥炒至軟身, 加回雞件, 西芹, 加汁料兜勻即成(圖4)

1- Marinade the chicken with the seasoning, fish sauce, some lemon grass for 20 min. Celery boils in hot water for 3-4 mins (Fig2).  Drain it well and put it aside

2- Heat the pan with oil in high heat.  Fry the chicken until it turns brown (Fig 3). Add water to cover half of the chicken.  Cook it through for about 10 mins or until the chicken is done.

3- Heat the pan with oil in high heat.  Stir-fry the lemongrass, shallots, green onion, garlic, onion until soft.  Add the celery, chicken and mix them well with the sauce (fig4).
tonytsang and kareny recipy


1- 雞鎚雞脾背先戒一刀, 會令雞煮時易熟好多

2- 唔怕辣可以加辣椒粒

3- 唔想用香茅咁麻煩可以改用香茅醬

4- 西芹記得要去皮, 過水, 回鑊則不需煮太耐

5- 香茅第一層衣可以唔要(圖1), 因為通常都好老吓
tonytsang and kareny recipy

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