星期四, 5月 31, 2012

[自創食譜]蕃茄雞肉芝香菇 (Chicken stuffed portobello mushroom )



Click here for English Recipe


[Prep 準備: 15 minutes | Cook 烹調: 30 minutes | Serve 份量: 4 people |
Calories 熱量: 300 per serving (Estimated/ 估計) ]
http://tonykarenkitchen.com/

.: 簡介 Info :.

龍葵菇大大隻真的好好味道, 外國人最喜歡用來燒烤, 熟透後軟熟多汁, 非常好味道, 我用了一次已經愛上了, 不過有次我試試用來炆, 真的不建議呀, 啲汁好黑, 啲菇又太腍, 不好吃

香港朋友我於facebook fans page 問過, 大家都說大部份的大型超市有賣的, 大家可以買來試試, 唔好見步驟好長就以為好難整, 其實時間唔需要多, 亦唔係難整, 例如你焗菇時, 就可以煮雞料, 菇焗完雞料應該煮好, 鋪好再焗多陣就得, 成個過程唔多過30分鐘的
 
芝士大家是否覺得很難焗得靚呢? 大家以為要焗好耐先會金黃, 係唔係? 其實有秘訣的, 我試過好幾次, 都好work, 一於同大家分享下, 其實只要打開個焗爐門(一半), 等個發熱線長開, 咁就會超快將啲芝士焗靚, 當然啦, 每個焗爐唔一樣, 做法可能會有唔同, 但如果個發熱線係上面的話, 這個做發應該得, 無發熱線又或者離發熱鮮太遠的話, 咁就唔得啦
 

.: 材料 Ingredients :. http://tonykarenkitchen.com/

1- 無皮雞脾肉1磅或400克, 切丁 (400g Boneless skinless chicken Thighs, cubed)
2- 龍葵菇(3-4吋闊)5隻, 去蒂 (5 Portobello Mushroom cap, 3"-4", stemmed off)
3- 水牛芝士碎1杯 (1 cup Shredded Mozzarella cheese)
4- 中型蕃茄2個, 切粒 (2 Medium tomatos, diced)
5- 青椒1個, 去囊, 切粒 (1 Green pepper, core removed, diced)
6- 中洋蔥1/2個去衣, 切粒 (1/2 Medium onion, peeled, diced)
7- 露絲瑪莉香草碎1湯匙, 非必要 (1 tbsp of rosemary flake, optional)
8- 蒜蓉1湯匙 (1 tbsp of minced garlic)http://tonykarenkitchen.com/

.: 醃料 Seasoning :. http://tonykarenkitchen.com/

1- 鹽1茶匙 (1 tsp pepper salt)
2- 黑胡椒粉1茶匙 (1 tsp of white pepper)
4- 糖1茶匙 (1 tsp of sugar)http://tonykarenkitchen.com/
Group B
5- 生粉1茶匙 (1 tsp of corn starch)
6- 水1茶匙 (1 tsp of water
)
6- 油1茶匙 (1 tsp of oil)

.: 做法 Steps :. http://tonykarenkitchen.com/


1- 
雞肉用Group A 醃料醃10分鐘, 同時間, , 如上圖放上焗盤, 再將龍葵菇每隻平均灑上1/4茶匙鹽和黑椒粉, 放入已用200攝氏預熱的焗爐焗20分鐘
 
Marinade the chicken with the Group A seasoning for 10 minutes.  Meanwhile, place the mushroom on the baking rack like the image above.  Top each mushroom with 1/4 tsp of salt and black pepper evenly.  Bake the mushroom in a pre-heat the oven with 200 Celsius for 20 minutes. 


2- 雞肉加入Group B 醃料撈勻(油最後先加), 易潔鑊快火落1/2湯匙油起鑊, 將雞肉炒至四面金黃(非全熟) 
 
Add the Group B seasoning into the chicken and mix it well.  Heat the non-sticky pan with 1/2 tbsp of oil over high heat.  Stir-fry the chicken until brown (but not fully cooked).
 

3- 
加入蒜蓉, 青椒, 洋蔥, 蕃茄和1/3茶匙鹽和糖炒勻至洋蔥(約3分鐘), 熄火, 蓋頂焗2分鐘或至雞肉全熟
 
Add in the garlic, green pepper, onion and tomato with 1/3 tsp of sugar and salt.  Stir-fry all the ingredient until the onion is soft (about 3 minutes).  Turn the heat off.  Cover and simmer for 2 minutes or until the chicken is fully cooked. 

 

4- 龍葵菇取出放涼, 再將煮好的材料平均舖上龍葵菇上, 灑上香草, 再平均舖上芝士, 放回焗爐再焗至芝士金黃即可

Take the mushroom out of the oven.  Top with the cooked chicken mixture, rosemary flak and coat evenly with the shredded cheese.  Put it back to oven and bake until the cheese is golden. 

.: 小貼士 Tips :.http://tonykarenkitchen.com/

1- 龍葵菇太厚身, 所以要預先焗熟它, 焗好, 用
竹簽(牙簽)插入最厚肉的位置, 如果不用太大力都可以順利插入, 就已經熟了
2- 蕃茄和龍葵菇本身都會出水, 所以不需要再加任何水去煮了, 否則就會太濕, 很難舖上龍葵菇, 當所有材料都舖好在龍葵菇上就用手輕輕壓實
3- 放回焗爐時, 最好最快令芝士金黃, 就是打開焗爐門(一半或全開), 好等焗爐的發熱線長開, 那就會超高速將芝士金黃烤至金黃
http://tonykarenkitchen.com/
1- Portobello mushroom is hard to cook through.  It is better to cook it before cooking the chicken mixture.  Poke into the mushroom.  If it is easy to get in, it is cooked through.
2- No need to add any water to cook the chicken mixture as the tomato and mushroom will have a lot of juice.  Remember to press gently once all ingredients are topped on the mushroom.
3- The faster way to make the golden cheese is to open the oven door (fully or half open).  The heat source will activate continuously so that the cheese can melt quicker. 

Copyright © 通之廚房. All rights reserved.
http://tonykarenkitchen.com/

 
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