星期二, 10月 13, 2009

食譜: 麵豉雞鎚 (Chicken thighs in miso sauce)

無yahoo account 的朋友, 可以去我另一個blog留言
http://tonynkaren.blogspot.com/2009/10/chicken-thighs-in-miso-sauce.html


Training 完平安返到屋企, 多謝大家關心,
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不過工作仍然很忙碌, 所以都無咩時間寫blog, 但我會盡我能力出blog, 出食譜,
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希望大家繼續支持, 我一有時間就會去探大家的

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由於yahoo blog 太多廣告, 刪之不盡, 由哩個post 開始, 請大家到google個邊留言啦

http://tonynkaren.blogspot.com/2009/10/chicken-thighs-in-miso-sauce.html

我知道係好麻煩, 不過我日日del 啲廣告仲煩

如果沒有account, 或新加入的, 去我google blog留言時, 只要大家留下email, 我一回覆你留言時, 你都會收到回覆的email 通知


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(Password: tonytsang)

Prep 準備: 15 minutes |  Cook烹調: 35 minutes |  For 份量: 4 people |  Calories 熱量: 850 (Estimated/ 估計)
材料 Ingredients
紅字代表有資料提供, 請按下去
(Click the red word to see more detail)
tonytsang and kareny recipy
1- 雞鎚12隻左右 (12 chicken thighs)
tonytsang and kareny recipy
2- 中型洋蔥半個, 去衣切件 (1/2 medium onion, cut into pieces)
tonytsang and kareny recipy
3- 蒜蓉1湯匙 (1 tbsp minced garlic)
tonytsang and kareny recipy
4- 粟米仔8條, 切段 ( 8 baby corns, cut into section)
tonytsang and kareny recipy
5- 乾鰹魚碎2湯匙, 非必要 (2 tbsp of benito flakes, optional)
tonytsang and kareny recipy
6- 白磨菇8粒, 去蒂切件 ( 8 white mushroom, stemmed off, cut into pieces)
tonytsang and kareny recipy
汁料 Sauce
份量只供參考 (just for reference only)

tonytsang and kareny recipy
1- 白麵豉醬2湯匙 (2 tbsp of white miso paste)
tonytsang and kareny recipy
2- 水1/4湯匙 (1/4 cup of water)
tonytsang and kareny recipy
3- 糖1茶匙 (1 tsp of sugar)
tonytsang and kareny recipy
4- 清酒2湯匙 (2 tbsp of cooking sake)
tonytsang and kareny recipy
5- 日式醬油1湯匙 (1 tbsp of japanese soya sauce)

tonytsang and kareny recipy
做法 Steps

tonytsang and kareny recipy
1- 雞肉先戒一刀至骨, 再用汁料相同份量材料和1湯匙生粉醃15分鐘, 快火落油(約1/2湯匙)起鑊, 將雞肉炒至金黃, 加入1杯熱水蓋頂焗8分鐘(圖1), 盛起隔水備用
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, 再加入磨菇和粟米仔兜勻, 加入雞鎚和汁料兜勻煮滾 (圖4), 熄火蓋頂焗2分鐘, 上碟, 灑上鰹魚碎即成

tonytsang and kareny recipy
1- Slide once of each chicken thighs until reach the bone.  Marinade it with the same ingredients of sauce mixes with 1 tbsp of corn starch for 15 minutes.  Heat the pan with 1/2 tbsp of oil over high heat.  Brown the chicken and add 1 cup of hot water.  Cover and simmer for 8 minutes (fig.1).  Drain it well and 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.  Stir in the mushroom and baby corn, and mix it well.  Stir in chicken and the sauce mix and heat it through (fig.2).  Turn the heat off.  Cover and simmer for 2 minutes.  Dish it up.  Top with benito flakes and serve it in hot.

貼士 Tips
1- 雞肉先戒一刀再醃, 能令雞肉更入味, 煮時更易熟, 用熱水半煎半焗的方法, 能保持雞肉嫩滑
tonytsang and kareny recipy
2- 白麵豉香而味道比較清, 比紅麵豉更適合做汁或做湯, 麵豉不宜煮太耐, 否則會變酸, 通常我會建議將其他汁料材料先煮滾後才加麵豉   
tonytsang and kareny recipy
3- 按這裡查看 "
有關烹調術語"  的解釋
tonytsang and kareny recipy
1- Slide on each chicken thights until reach the bone will make it easy to cook.  Pan fry it and simmer it with hot water can make the chicken juicy and soft
tonytsang and kareny recipy
2- White miso taste less strong.  It is more suitable for soup or sauce.  Do not cook the miso too long or it will taste sour.  I will recommend heating all the rest of the sauce mix ingredient until boil.  Then add miso and mix it well.
 
tonytsang and kareny recipy
3- Click here to understand what is (Cooking terms in this recipe)

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