星期三, 3月 18, 2009

食譜: 金雞茄子豆腐煲 (Chicken with eggplant, tofu and salty egg hot pot)


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天氣開始回暖啦, 真係好掛著春天呀, 我個人最憎就係夏天同冬天, 因為兩個啲氣溫都係唔舒服, 唔係太熱就係太凍, 變左成日都要留係屋企入面

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今日通少煲仔菜系列最後一煲啦, 天氣開始暖, 煲仔菜數量自然會減低啦, 無理由熱辣辣都食煲仔菜嘛, 所以現在會開始煮多啲開胃菜啦, 不過大家要等吓啦, 因為好多食譜仍然排緊隊,
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哈哈

哩個煲非常特別, 唔知算唔算自創呢, 通常出面會用鹹魚, 但我住加拿大, 買靚鹹魚唔係容易嘅時,

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買完煎完成屋味更加唔係我杯茶啦, 所以靈機一動, 就諗到用鹹蛋嚟代替鹹魚啦

鹹蛋當然無鹹魚個種鹹香味(其實係腥味), 所以我會加魚露去補救哩個問題,

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效果都幾理想呀, 鹹蛋黃炒完仲沙沙地, 口感細膩, 比想像中好

煲仔菜好多人問我, 

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新手係1個小時邊煮到呀, 其實唔係難, 我通常放一個煲仔係爐邊, 炒完一樣材料, 就放入去, 好似砌積木咁, 之後一滾就得, 非常簡單易處理, 一定唔會用好多時間同碗碟, 食完唔會洗到傻呀

不過個汁一滾就開始要小心, 要攪下個煲底,

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唔係一燶左就功虧一簣啦 (我都試過, 真係激死人呀)

哩個煲我絕對推薦, 我同太太都非常喜歡哩個味道, 而且煮完又唔會一屋鹹魚味,

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值得大家試一試 

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(Password: tonytsang)
tonytsang and kareny recipy
Prep 準備: 20 minutes |  Cook烹調: 25 minutes |  For 份量: 4 people 

材料 Ingredients
紅字代表有資料提供, 請按下去
(Click the red word to see more detail)

1- 茄子2-3條, 切件 (2-3 eggplants, cut into pieces)
tonytsang and kareny recipy
2- 無骨雞柳1磅左右 ( 1 lbs of boneless chicken fillet)
tonytsang and kareny recipy
3- 青蔥1條, 去尾, 切絲 (1 green onions, stem off, sliced)
tonytsang and kareny recipy
4- 蒜蓉1湯匙 ( 1 tbsp of minced garlic)
tonytsang and kareny recipy
5- 滑豆腐1盒, 切粒 (1 box of soft tofu, diced)
tonytsang and kareny recipy
6- 熟咸蛋3隻去殼 (3 cooked salty eggs, shell removed)

汁料 Sauce
份量只供參考 (just for reference only)

tonytsang and kareny recipy

1- 老抽1茶匙 (1 tsp of dark soya sauce) 
tonytsang and kareny recipy
2- 史雲生雞湯半罐 (1/2 cane of chicken broth)
 
tonytsang and kareny recipy
3- 水半罐 (1/2 cane of water)
 
tonytsang and kareny recipy
4- 魚露1 (1 tsp of fish sauce)
 
tonytsang and kareny recipy
5- 生粉水2湯匙 (2 tbsp of corn starch mixture)
 
做法 Steps

tonytsang and kareny recipy
1- 雞肉先用基本野醃15分鐘, 同時豆腐於煲內用水大火煮約2分鐘, 隔水放於煲內備用, 鹹蛋將蛋黃取出, 加入1湯匙水壓爛, 蛋白切細粒, 快火落油(約1湯匙)起鑊, 先炒香蒜蓉, 再加茄子炒至乾身(圖1), 加入2湯匙水再炒, 重覆加水至茄子軟身和轉色, 盛起備用
tonytsang and kareny recipy
2- 快火落油(約1湯匙)起鑊, 將雞肉炒熟盛起(圖2), 再中火落油(約1/2湯匙)起鑊, 加入蛋黃蓉炒至起泡, 再加入雞肉, 蛋白和魚露炒香(圖3), 盛起, 煲內將茄子放在豆腐上, 再舖上雞肉, 汁料(除生粉水)兜勻加入煲內大火煲滾(圖4), 加生粉水將汁整杰, 灑上蔥絲即成

tonytsang and kareny recipy
1- Marinade the chicken with basic seasoning for 15 minutes.  Meanwhile, boil the tofu for 2 minutes over high heat.  Drain it well and keep it into the pot.  Remove the yolk from the salty egg.  Mesh it with 1 tbsp of water.  Dice finely the egg white.  Heat the pan with 1 tbsp of oil over high heat.  Stir-fry the garlic until fragrant. Stir fry egg plants until dry (fig.1).  Stir in 2 tbsp of water and mix it well.  Repeat the step until the egg plants are soft and the color changed.  Then drain it well and put it aside.

tonytsang and kareny recipy
2- Heat the pan with 1 tbsp of oil over high heat.  Stir fry the chicken until done (fig.2) and put it aside.  Heat the pan again with 1/2 tbsp oil over medium heat.  Stir fry the meshed egg yolk until dissolved.  Stir in chicken, the egg white and fish sauce (fig.3).  Mix it well and put it aside.  Top the egg plant above the tofu in the pot.  Top the chicken mixture on top of the egg plant.  Mix well the sauce (except the corn starch mixture) and add into the pot.  Heat it over high heat until boiled (fig4).  Stir in corn starch mixture to thicken the sauce.  Add some green onion and Serve it in hot.

貼士 Tips
1- 蛋黃不宜用太大火去炒, 否則容易燶
tonytsang and kareny recipy
2- 茄子用水慢慢炒比用油炸更健康
tonytsang and kareny recipy
3- 按這裡查看 "
有關烹調術語"  的解釋
tonytsang and kareny recipy
1- Do not stir fry the egg yolk over high heat.  Otherwise, it may be burned easily.
 
tonytsang and kareny recipy
2- Keep the heat around medium.  Do not use maximum heat.  Stir the ingredient time by time.
tonytsang and kareny recipy
3- Click here to understand what is (Cooking terms in this recipe)
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