星期一, 3月 22, 2010

自創食譜: 雪玉子雞 (Steam chicken with egg tofu)



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最近自從上了點心班,

自問真係迷上了整小點, 再加上新年蒸糕後遺症, 淨係上個星期, 係廚房玩整韭菜餅同爆汁牛肉餅都用了我3個小時呢

再睇吓個廚房, 最近買入唔需蒸糕, 焗糕嘅各式用具, onion2072.gif image by 
tonytsang_emotion真係好似撞邪咁呀, 係咁整呀, 整呀, 最近還整了日式芝士蛋糕, 點心班同學們都試過, 大家都喜歡呢, 我遲啲就會出食譜

今日出哩個餸非常簡單呢,

每次煮蒸餸真是不用費神, 將所有材料準備好, 放入蒸爐就搞掂, 最後再煮過汁, 另外淋上去, 簡單但好味道, 大家無時間煮飯煮哩個餸就最啱啦

大家真係要試吓, 送飯, 送粥, 甚至放麵都得, 真係無得頂呀

print_icon-over.gif image by tonytsang_emotion
 
(password: tonytsang)

Prep 準備: 15 minutes |  Cook 烹調: 15 minutes |  For 份量: 4 people |  Calories 熱量: 1250 (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)
1- 無皮雞柳400克, 切件 (400g of skinless chicken, cut into pieces)
tonytsang and kareny recipy
2- 雪菜300克(1小罐) (1 small cane of preserved cabbage, 300g)
tonytsang and kareny recipy

3-
本菇400克, 去蒂弄散 (400g of Shimeji mushroom, stemmed off, separated)
tonytsang and kareny recipy

4- 玉子豆腐350克(2條左右) 切件 (350g of egg tofu, 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- 水 4湯匙 (4 tbsp of water)
tonytsang and kareny recipy
2- 蠔油2湯匙 (1 tbsp of oyster sauce)
tonytsang and kareny recipy
3- 糖1/2茶匙 (1/2 tsp of sugar)


做法 Steps
 

1- 先將雞肉用基本醃料醃15分鐘, 於碟中, 先舖本菇於中央, 再用玉子豆腐圍好, 於菇上面再加想雞肉成雞料 (如上圖)
tonytsang and kareny recipy
2-
雞料放入已熱的蒸爐, 大火蒸8-10分鐘, 再差不多蒸好前3分鐘, 快火落油(1/2湯匙)起鑊, 加入雪菜和1/2茶匙糖炒香, 再加入汁料煮滾至杰身成汁料, 雞料取出, 把汁淋上面即成
tonytsang and kareny recipy
1-Marinade the chicken with basic seasoning for 15 minutes.  Put the mushroom in the center of a dish.  Surround the mushroom with the egg tofu.  Put the chicken on top of the mushroom (as illustrated). 
tonytsang and kareny recipy
2-  Steam the chicken mixture in a pre-heated steamer over high heat for 8-10 minutes.  3 minutes before chicken is done, heat the pan with 1.2 tbsp of oil over high heat.  Stir in the cabbage with 1/2 tsp of sugar and mix it well.  Stir in the sauce mix.  Cook until it glazed well.  Take out the chicken mixture and pour over the sauce mix.  Serve it in hot.

貼士 Tips
1-
蒸用的器皿會影響蒸煮的時間, 薄鐵碟傳熱最好, 約10分鐘則可以蒸好, 用一些厚的瓦碟即可以要蒸15分鐘或更多時間, 要自己留意
tonytsang and kareny recipy
2- 由於最後會淋上汁料, 醃雞時請不要落得太濃味, 而免過鹹

tonytsang and kareny recipy
3- 按這裡查看 "
有關烹調術語"  的解釋
tonytsang and kareny recipy
1- The dish used to steam will affect the steaming time.  A thin iron dish may need about 10 minutes but a thick ceramic dish may take 15 minutes or more
tonytsang and kareny recipy
2- As we will pour over the sauce mix at the end, do not marinade the chicken with too much spices or it will be too salty. 

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


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9 則留言 :

  1. 我有我的新空間2010年3月23日 上午5:34

    唉....死虎又出事, 啲垃圾留言又來了. 驗碼有鬼用咩!!!!!
    [版主回覆03/25/2010 10:34:00]唉~~~~搬去第二到yahoo啲朋友又用唔慣

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  2. 想請問第2 part既雪菜加1/2茶匙???係咪糖呀??
    [版主回覆03/25/2010 10:35:00]係呀, sorry, 打漏左

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  3. 我有我的新空間2010年3月24日 上午1:44

    通少, 我已替你檢舉了那個 "cc" 的宣傳blog.
    [版主回覆03/25/2010 10:35:00]無用啦, 垃圾yahoo 無人理

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  4. 成日在facebook見到你,少了在yahoo留言添! 這個雪菜雞真的幾正喎!要試下!
    [版主回覆03/25/2010 10:35:00]哈哈, 好耐都無見你留言啦, 哈哈

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  5. 濃情朱古力碰上士多啤梨2010年3月24日 上午2:17

    嘩, D豆腐睇落去好滑嘟嘟呀..正呀
    [版主回覆03/25/2010 10:36:00]係呀, 玉子豆腐真係幾滑

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  6. 玉子豆腐丫,我鍾意
    [版主回覆03/25/2010 10:36:00]記得試吓呢

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  7. 去皮雞肉,少一半卡路里,值得一試﹗

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  8. 通少你呢個真係好得!個日煮完個個掙住食呢個! 個個都讚好!! 珮
    夫人
    [版主回覆03/28/2010 20:52:00]呵呵, 真係好惹味的, 個個爭著食係正常表現, 哈哈

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  9. 請問雪菜,在何處買,洗了都好鹹點做好,才不會太鹹的
    [版主回覆07/27/2010 00:59:00]我買罐頭的, 鹹度不算太勁, 你可以將佢浸1-2個小時, 搾乾水先用, 會好啲

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