星期四, 4月 17, 2008

食譜: 日式燒汁煎雞翼 (Teriyaki chicken wings)

通少雞翼第二式, 簡單易整又美味呀, 哈哈哈

基本上, 同上次黑椒蜜糖雞翼一樣咁正, 整係生抽換左日本豉油, 蜜糖換左日式照燒汁, 哈哈哈

今次唔辣, 甜甜地, 好好味呀

正所謂: 日式燒汁煎雞翼, 香甜惹味好好食

真係超簡單呀


tonytsang and kareny recipy
烹調時間: 35分鐘左右

材料
Ingredients:
1- 雞翼8隻, 切件 (8 Chicken wings, cut into pieces)
2- 日式照燒汁適量 (some teriyaki sauce) 

醃料 
Seasoning: (份量只作參考)
1- 蠔油1湯匙 (1 tbsp oyster sauce)
2- 日本豉油3茶匙 (3 tsp black soya)
5- 糖1湯匙 (1 tbsp sugar)
6- 麻油適量 (some oil)
7- 水適量 (some water)
8- 生粉適量 (some corn starch)

tonytsang and kareny recipy
做法
Methods:

tonytsang and kareny recipy
1- 雞翼用醃料醃20分鐘(圖1), 再快火無油煎至金黃 (圖2)

2- 加熱水到蓋過2/3雞翼, 蓋上蓋焗10分鐘或至全熟(圖3), 開蓋, 把汁蒸發至乾身

3- 倒入日式照燒汁兜勻(圖4) 上碟即成

1- Marinade the wings with the seasoning for 20 min (Fig1).  Fry it in a pan under high heat without oil until brown (fig2)

2- Add hot water to cover 2/3 of the wings.  Cook it through 10 mins with closed lid (fig3)

3- Turn the heat off.  Add the teriyaki and mix well with the wings  (fig4)
tonytsang and kareny recipy

貼士:

1- 雞翼可以先戒開至骨, 會快點熟透

2-


我就係用Kikkoman Baste & Glaze Teriyaki, 萬字日式照燒汁

tonytsang and kareny recipy
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