星期三, 3月 30, 2011

[自創食譜]滋味玉子雞 (Grill Chicken with egg tofu and mayonnaise)



通少好介紹: 滋味玉子雞 (Grill Chicken with egg tofu and mayonnaise)

我相信, 我咁樣出食譜,
應該無咩人會日日追, 即係話, 我哩啲食譜應該好快比大家遺忘的, 哈哈

但都無所謂啦, 既然有很多存貨, 一於密密出, 尤其這個菜色真係好好味呀,
蛋黃醬焗過很香都不得了, 雖然肥一點, 但是真的滋味無窮, 如果給小朋友吃, 他們一定會很喜歡的呢

以後大家除了於blog及facebook可以找到我外,
也可以去看看我的微博, 我的微博網址是是:http://t.sina.com.cn/tonynkaren
大家不要忘記我仍在作賽中, 很
需要大家的支持的, 大家記得看完我的食譜, 要去投我一票呢, 網址是:
http://blogger.lkk.com/vote.php?recipe_id=13


print_icon-over.gif image by tonytsang_emotion

(password: tonytsang)

Prep 準備: 20 minutes | Cook 烹調: 35 minutes | For 份量: 4 people | Calories 熱量: 1550 (Estimated/ 估計)

材料 Ingredients
1- 無皮雞柳400克, 切件 (400g of skinless chicken, cut into pieces)
tonytsang and kareny recipy
2- 洋蔥半個, 去衣切件 (1/2 onion, peeled, cut into pieces)
tonytsang and kareny recipy
3- 蒜蓉 1湯匙 (1 tbsp chopped garlic)
tonytsang and kareny recipy

4- 紅椒1個, 切件 (1 red pepper, cut into pieces)
tonytsang and kareny recipy

5- 本菇400克, 去蒂弄散 (400g of Shimeji mushroom, stemmed off, separated)
tonytsang and kareny recipy
6- 玉子豆腐 350克(2條左右) 切件 (350g of egg tofu, cut into pieces)
tonytsang and kareny recipy
7- 蛋黃醬4-5湯匙左右(4-5 tbsp of Mayonnaise)
tonytsang and kareny recipy
8- 車打芝士碎1杯, 非必要(1 cup of shredded cheddar cheese, optional)
tonytsang and kareny recipy
汁料 Sauce
份量只供參考 (just for reference only)

tonytsang and kareny recipy
1- 日本清酒2湯匙 (2 tbsp salted cooking sake)
tonytsang and kareny recipy
2- 砂糖1湯匙 (1 tbsp sugar)
tonytsang and kareny recipy
3- 日本醬油 (日本豉油)3 茶匙 (3 tsp japanese soya)
tonytsang and kareny recipy
4- 味醂1湯匙 (1 tbsp Mirin)
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5- 生粉2湯匙 (2 tbsp corn starch)
做法 Steps


- 先將雞肉用通少日式醃製法 (<- 按這裡看解釋)醃15分鐘, 同時間, 將玉子豆腐飛水3分鐘, 隔好水, 放在焗碟中備用 (圖1), 易潔鑊快火落油1湯匙起鑊, 將雞肉炒熟(圖2), 盛起隔油備用
tonytsang and kareny recipy
2-易潔鑊洗淨抹乾, 用快火落油約1湯匙起鑊, 加入蒜蓉和洋蔥及1/3茶匙鹽炒至軟身, 加入本菇和紅椒炒透(約2分鐘) (圖3), 再雞肉和汁料兜勻至汁料變杰(圖4), 舖在玉子豆腐上, 再平均灑上芝士, 再塗上蛋黃醬(圖5), 放入焗爐, 用攝氏200度烤至蛋黃醬微焦, 即可享用
tonytsang and kareny recipy
1- Marinade the pork with Tony's Japanese marinade method (<- click the link for the detail) for 15 minutes.  Meanwhile, blanch the egg tofu for 3 minutes.  Place the egg tofu evenly in a dish and put it aside (fig.1) .  Put them aside.  Heat the pan with 1 tbsp of oil over high heat.  Stir-fry the chicken until the chicken is fully cooked (fig.2).  Dish it up and put it aside.
tonytsang and kareny recipy
2- Clean the non-sticky pan and dry it well.  Heat the non-sticky pan with 1 tbsp of oil over high heat again.  Stir fry the garlic and the onion with 1/3 tsp of salt until soft.  Stir in the mushroom, peppers and heat it through (for about 2 minutes) (fig.3).  Stir in the chicken and heat it through (for about 2 minutes).  Stir in the sauce mix.  Continue to stir fry all ingredients well until the sauce is thickened (fig.4).  Top all cooked ingredient over the egg tofu.  Coat the mayonnaise and cheese evenly (fig.5).  Bake the dish under 200 Celsius in an oven until the mayonnaise is lightly burned.  Dish it up and serve it in hot.
tonytsang and kareny recipy
貼士 Tips
1- 焗爐不需預熱, 因為目的只是烤焦蛋黃醬, 如果預熱了, 溫度高雖高但發熱線不會長時間開動, 那所有材料就會煮得太熟, 而蛋黃醬溶化而很久才會烤得焦
tonytsang and kareny recipy
2- 為免出水問題影響菜色的味道, 汁料要煮得比平時杰一點
tonytsang and kareny recipy
3- 所有日本調味料可以於香港日式超市都可以買到, 最好別用中國的調味料去代替, 因為味道是不同的, 簡單一點的話, 汁料中的所有材料都可以用普通的日式照燒汁去代替
tonytsang and kareny recipy
4- 按這裡查看 "有關烹調術語" 的解釋
tonytsang and kareny recipy
1- Do not pre-heat the oven so that the heating coil will always turn on.  This will grill the mayonnaise faster and won't overcook the other ingredients.  
tonytsang and kareny recipy
2-Try to thicken the sauce more as ingredients may release its juice while baking in the oven.
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3- All the Japanese seasoning can be found in large Japanese supermarket.  It is not recommended to substitute with Chinese seasoning as the flavor is different.  To simplify it, you can replace the sauce mixtures with a bottle of Terriaki sauce. 
tonytsang and kareny recipy
4- Click here to understand what is the cooking terms in this recipe


 

9 則留言 :

  1. 你煮得咁好, 一定唔會遺忘, 俾心機呀 !我會支持你呀! 同埋,呢個餸非常正呀! 睇到都想食呀!
    [版主回覆03/31/2011 20:58:00]多謝支持呀, 哈哈 , 我會比心機的 哩個餸味道真係好正, 有機會真係要試下呢

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  2. 點會遺忘呀 成日都有咁多新派菜 呢隻醬我都好鐘意食呀 不過未試過用黎焗 次次都係用黎作炸物點黎食呢~
    [版主回覆03/31/2011 20:58:00]焗香之後個味道真係好好味架, 哈哈

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  3. 我真係日日上嚟的, 睇下有咩新餸的!
    [版主回覆03/31/2011 20:59:00]多謝支持呀, 哈哈

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  4. 雖然唔係日日得閒睇..不過都有keep住架...
    你ge食譜好有用架...繼續加油牙..:)
    [版主回覆03/31/2011 20:59:00]多謝支持呀, 我會努力的

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  5. 哈哈.. 我真係日日都 check  架 !! 通常都係 煮晏晝之前 睇 =)  天天新 餸, 新 味道..  真係好正 架!! 繼續加油啊   
    [版主回覆04/03/2011 22:01:00]哈哈哈, 同我一樣, 天天新餸, 家人一定個個吃到勁開心呢

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  6. 哈..雖然冇回應.. 但我經常會睇你新食譜.. 遲下要跟住煮..hee
    [版主回覆04/03/2011 22:02:00]我明的, 我自己都懶, 好少去巡blog, 多謝你仍然肯留言比我

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  7. wow芝士啊,呢個食譜有芝士,一定好芝味
    [版主回覆04/03/2011 22:02:00]加埋蛋黃醬, 無敵呀

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  8. 通少,今晚做咗個簡化版(沒有紅椒洋蔥,但加了獅子狗竹輪),  好好味,不過啲蛋黃醬我唧得唔夠多同焗得唔夠 焦, 希望 下次整得 再 好啲
    [版主回覆04/03/2011 22:03:00]我下次學你加獅子狗竹輪先得, 好好的idea, 贊~~~ 係呀, 啲蛋黃醬烤焦一點會更香的

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  9. 你的出品我每次都有追嫁, 唔回應係本小姐愛低調而矣
    努力呀, 你的成績有目共睹
     
    [版主回覆04/03/2011 22:04:00]多謝你, 你肯留意我已經很開心, 謝謝支持

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