星期一, 7月 18, 2011

[自創食譜]田園脆香雞 (Pan-fry paprika chicken with fresh tomato sauce)



通少好介紹: 田園脆香雞 (Pan-fry parika chicken with fresh tomato sauce)
一到夏天,
加拿大通常都會有很多薯仔, 蕃茄減價, 我相信應該是它們的收成期, 所以供貨多, 價格自然下降, 哩個時間, 最好用它們做菜啦
薯仔我成日都食, 但其實大家知唔知道,
薯仔有好多好多唔同種類的, 用唔同的薯仔味道同口感都會有唔同的
今次我的, 是一種較貴的薄皮薯仔bb, 它們約1隻大蛋咁上下大, 用指甲一刮, 皮就會刮掉, 非常薄皮, 哈哈
它們味道偏甜, 所以好多時候, 外國人都會就咁煲熟佢, 加少少牛油和鹽連皮來吃, 我今次就用它連皮和蕃茄一起炆成一個汁,
味道真的鮮甜無味的, 再加入香草和芥辣, 真的十分香口的
雞肉我用紅椒粉去醃, 味道香濃惹味,
真的很值得一用, 紅椒粉香港應該唔難買到的, 你去一些大型超市, 如果它們有賣香草的話, 那你就應該會找到的, 如果真的買不到, 那不加也可以,
只是風味欠缺一點了, 有點點失色啦, 但都可以的
味道鮮甜清新, 真的值得一試, 
記得試下啦

廣告:



(password: tonytsang)

Prep 準備: 10 minutes | Cook 烹調: 40 minutes | For 份量: 4 people | Calories 熱量: 1450 (Estimated/ 估計)

材料 Ingredients
1- 無骨雞柳連皮, 約450克 (450g of boneless chicken fillet)
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2- 洋蔥半個, 去衣切件 (1/2 onion, peeled, cut into pieces)
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3- 薄皮細黃肉薯仔約300克, 切半 (300g of Dutch yellow potato, halved)


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4- 蒜蓉 1湯匙 (1 tbsp chopped garlic)
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5- 中型蕃茄2個, 切件 (2 beef tomato, cut into pieces )
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6- 麵粉或粟粉1/2杯, 100克 (1/2 cup of flour or corn starch)
醃料 Seasoning
份量只供參考 (just for reference only)
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1- 紅椒粉2湯匙 (2 tbsp paprika powder)
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2- 糖1茶匙 (1 tsp of sugar)
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3-
鹽1茶匙 (1 tsp of salt)
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4- 法國第戎芥辣1湯匙 (1 tbsp Dijon Mustard)
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5- 迷迭香1湯匙 (1 tbsp of rosemary)
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6-
黑椒粉1/2湯匙 (1/2 tbsp of black pepper)
汁料 Sauce mixture
份量只供參考 (just for reference only)
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1- 雞湯220毫升 (220ml chicken broth)
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2- 乾百里香1茶匙 (1 tsp of thyme flake)
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3-
法國第戎芥辣1湯匙 (1 tbsp Dijon Mustard)
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4- 糖1茶匙 (1 tsp of sugar)

做法 Steps


1- 先將雞件抹乾, 用醃料醃40分鐘, 同時間, 易潔鑊用快火落油約1湯匙再起鑊, 加入蒜蓉, 薯仔和洋蔥及1/3茶匙鹽炒至軟身(圖1), 加入蕃茄和1/3茶匙糖炒至軟身, 約2分鐘(圖2), 將炒好的材料放入瓦煲或康寧煲內(圖3), 加入雞湯煮滾 (圖4), 開著蓋, 用中慢火慢慢將汁料收乾至70-100毫升汁料
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2- 炆配料時間, 將醃好的雞扒加麵粉或生粉薄薄將雞件包好, 易潔鑊快火落2湯匙油起鑊, 將雞扒煎至兩面微黃, 轉中慢火煎至全熟, 盛起隔油, 上碟備用, 汁料炆好就加入乾百里香, 芥辣和糖調好味道, 淋上雞扒上, 即可享用
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1- Dry the fish well.  Marinade the chicken for 40 minutes.  Meanwhile heat the non-sticky pan with 1 tbsp of oil over high heat again.  Stir fry the garlic, potato and the onion with 1/3 tsp of salt until soft (fig.1).  Stir in the tomato with 1/3 tsp of sugar.  Continue stir-fry until the tomato is soft, about 2 minutes (fig.2).  Transform the ingredient into a clay pot (fig.3).  Pour in the chicken broth and bring it to boil (fig.4).  Simmer the ingredient over medium to low heat without cover.  Continue to simmer until the sauce remain about 70-100 ml.
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2- Clean non-sticky pan and dry it well.  Coat the chicken evenly with flour or corn starch.  Heat the pan with 2 tbsp of oil over high heat.  Pan-fry the chicken until both sides turn brown.  Turn the heat to medium to low.  Continue pan-fry the chicken until done.  Drain it well and dish it up.  Pour the sauce over the chicken and serve it in hot.
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貼士 Tips
1- 雞件用麵粉包著, 能保持雞肉的肉汁, 個人來說, 用麵粉煎出來的粉衣比粟粉薄, 比較香口鬆脆
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2- 薯仔如果找不到薄皮的, 那可以用普通的大薯仔, 但就需要先去皮及切件
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3- 汁料要炆到最後先調味, 如果希望汁料要杰一點, 就要加入生粉水去埋獻
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4- 按這裡查看 "有關烹調術語" 的解釋
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1- Coated the chicken will make the chicken more juicy.  It also help to make the skin crispier.     
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2- You can replace the dutch potato with normal big potato.  Just make sure you peel the skin and cut into piece.
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3- Adjust the taste of the sauce at the end only.  If you want the sauce to be thicken, add some corn starch mixture (1 tbsp of corn starch with 2 tbsp of cold water) 
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4- Click here to understand what is the cooking terms in this recipe


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6 則留言 :

  1. 嘩....雞雞呀, 我同芯芯都至愛食雞架!!
    一於試下去超市搵下D香料先!!
     
    [版主回覆07/19/2011 09:55:00]芯芯實勁喜歡, 呵呵

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  2. 好正呀!
    [版主回覆07/19/2011 09:56:00]係呀, 真係好香口惹味

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  3. 無既話可以用" Old Bay ",不過鹽同胡椒粉就要記得減量~
    [版主回覆07/19/2011 09:56:00]old bay? 係google check過, 似乎係某牌子香料, 香港有得買?

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  4. paprika chicken?嘻嘻!我最鍾意,重加埋新薯,無得彈,我一定煮嚟食。
    [版主回覆07/20/2011 03:40:00]好呀, 煮完話我知啦

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  5. 您呢隻細薯香港超市都有喎,原來係甜d? 等我又買黎整薯蓉先...衰野又出書呀! 勁!
    [版主回覆07/20/2011 03:43:00]整薯蓉都係用大薯仔好啲, 哩隻較貴, 就咁吃會好啲 唔勁啦, 係好彩, 好彩有出版社肯幫我出啦, 今次仲有抽獎, 有機會你都買本嚟玩下, 中左有我親手整嘅香草包呀

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  6. paprika真係好好味!
    [版主回覆07/20/2011 21:38:00]係呀, 香口惹味呀

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