星期三, 9月 30, 2009

食譜: 惹味磨豉雞扒 (Pan fry chicken in ground bean sauce)

Google版:
http://tonynkaren.blogspot.com/2009/09/pan-fry-chicken-in-ground-bean-sauce.html


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(Password: tonytsang)
tonytsang and kareny recipy
Prep 準備: 15 minutes |  Cook烹調: 35 minutes |  For 份量: 4 people |  Calories 熱量: 1050 (Estimated/ 估計)
材料 Ingredients
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(Click the red word to see more detail)
tonytsang and kareny recipy
1- 無骨雞鎚肉1磅左右 (1 lbs of boneless chicken thighs)
tonytsang and kareny recipy
2- 中型洋蔥1個, 去衣切件 (1 medium onion, cut into pieces)
tonytsang and kareny recipy
3- 蒜蓉1湯匙 (1 tbsp minced garlic)
tonytsang and kareny recipy
4- 青椒1個, 切件 ( 1 green pepper, cut into pieces)
tonytsang and kareny recipy
5- 露筍8條, 切半 ( 8 baby corns, cut into half)
tonytsang and kareny recipy
6- 白磨菇8粒, 去蒂切半 ( 8 white mushroom, stemmed off, cut into half)
tonytsang and kareny recipy
汁料 Sauce
份量只供參考 (just for reference only)

tonytsang and kareny recipy
1- 磨豉醬2湯匙 (2 tbsp of ground bean sauce)
tonytsang and kareny recipy
2- 水1/3杯 (1/3 cup of water)
tonytsang and kareny recipy
3- 糖1/2湯匙 (1/2 tbsp of sugar)
tonytsang and kareny recipy
4- 蠔油1茶匙 (1 tsp of oyster sauce)
tonytsang and kareny recipy
做法 Steps

tonytsang and kareny recipy
1- 先雞肉用基本野醃15分鐘, 快火落油(約1/2湯匙)起鑊, 落雞肉煎至兩面金黃, 加1/2杯熱水, 蓋頂焗3分鐘 (圖1), 盛起備用
tonytsang and kareny recipy
2- 快火落油(約1湯匙)起鑊, 先爆香蒜茸, 再加入洋蔥和1/3茶匙鹽炒至軟身(圖2), 再入青椒和露筍略炒(圖3), 加入雞肉, 磨菇和汁料兜勻煮滾, 蓋頂焗2分鐘(圖4), 上碟即成

tonytsang and kareny recipy
1- Marinade chicken with basic seasoning for 15 minutes.  Heat the pan with some oil over high heat (at least 1/2 tbsp of oil).  Brown both side of the pork chop.  Add 1/2 cup of hot water.  Cover and simmer for 3 minutes (fig.1).  Put it aside.
tonytsang and kareny recipy
2-  Heat the pan with some oil over high heat (at least 1 tbsp of oil).  Stir fry the garlic until fragrant.  Stir-fry the onion with 1/3 tsp of salt until soft (fig.2).  Stir in the green pepper and baby corns, and mix it well (fig.3).  Stir in chicken, mushrooms with the sauce mix and heat through (fig4).  Cover and simmer for 2 minutes.  Dish it up and serve it in hot.

貼士 Tips
1- 雞肉先煎封, 再用熱水焗熟它, 能保持雞肉的肉汁, 也能確保嫩滑, 而用水焗雖然沒有煎的香脆, 但時間快, 用油少, 比較健康
tonytsang and kareny recipy
2- 磨菇會縮小及出水, 所以不宜煮太耐, 如果找不到白色磨菇, 改用罐頭草菇都沒有問題, 記得要先出出水才好用  
tonytsang and kareny recipy
3- 按這裡查看 "
有關烹調術語"  的解釋
tonytsang and kareny recipy
1- Brown the chicken and simmer it with hot water can make juicy chicken and make it soft.  Pan fry the chicken only can make it crispy but will need more time and will use more oil.
tonytsang and kareny recipy
2- Do not add the mushroom too early as it will release a lot of water and it will shrink.  You can replace the white mushroom with the mushroom in the cane.  Make sure you blanch it before use

tonytsang and kareny recipy
3- Click here to understand what is (Cooking terms in this recipe)

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