星期四, 5月 03, 2012

[自創食譜]泰香脆雞件 (Pan-fried chicken fillet in thai style)



Click here for English Recipe


[Prep 準備: 15 minutes | Cook 烹調: 20 minutes | Serve 份量: 4 people |
Calories 熱量: 356 per serving (Estimated/ 估計) ]
http://tonykarenkitchen.com/

.: 簡介 Info :.

這個雞件真的是很美味, 我自己煮當日, 都不知出來的效果是這麼好, 雞件香脆多汁, 加埋啲配料味道又唔會過鹹, 真的是香口惹味

無論煎雞或豬扒, 都要記得, 煎前先好上粉, 咁樣, 粉唔會太厚, 亦唔會過濕, 煎出來會比較香脆可口, 用開明火的朋友就要小心火力, 我建議先用中火去煎, 否則好容易煎燶晒

唔加金不換其實無問題, 不過加了的話, 真的香口好多, 好有泰國風情呀, 哈哈哈, 同埋記得魚露唔好貪平, 買枝好品質嘅, 靚魚露鹹中帶鮮, 令味道更鮮甜, 否則只得鹹味, 不落也罷
 

.: 材料 Ingredients :.

1- 無骨無皮雞柳400克左右, 切大件 (400g of boneless chicken thighs, cut into large pieces)
2- 中型洋蔥1個, 去皮切條 (1 medium onion, peeled, sliced)
4- 蒜蓉2湯匙 (2 tbsp of minced garlic)
5- 紅蔥頭1粒, 去皮切碎 (1 shallot, peeled, diced)
6- 金不換葉8-10塊, 非必要 (8-10 Thai basil leaves, optional)
7- 大蛋1隻, 發勻 (1 large egg, blended)
8- 麵粉或粟粉5湯匙 (5 tbsp of flour or cornstarch)
9- 青椒1個, 切件,(1 green bell pepper, sliced)
10- 芽菜約150克 (150g of bean sprout)
11- 魚露1茶匙 (1 tsp of fish sauce)
http://tonykarenkitchen.com/ 

.: 醃料 Seasoning :.

1- 魚露2湯匙 (2 tbsp of fish sauce)
2- 糖1茶匙 (1 tsp sugar)
3- 胡椒粉1茶匙 (1 tsp of white pepper
)

.:做法 Steps :.


1- 
雞件用醃料醃10分鐘, 再上蛋漿撈勻後, 下鑊前, 再撲上生粉  
 
Marinade the chicken with the seasoning for 10 minutes.  Coat the chicken with egg.  Before pan-fry the chicken.  Coat the chicken with the flour. 


2- 易潔鑊中大火落2湯匙油起鑊, 將先將雞件煎至兩面金黃

Heat the pan with 3 tbsp of oil over medium high heat.  Pan-fry the chicken until both sides are light brown. 

3- 
轉中火煎至全熟, 盛起攤開隔油備用 
 
Turn the heat to medium and continue to pan-fry until the chicken is done.  Dish it up and drain it over a paper towel.


4- 
易潔鑊倒淨1湯匙油, 再用中大火燒熱, 落蒜蓉, 紅蔥頭, 青椒和洋蔥連1/3茶匙炒至軟身(約2分鐘), 再加入芽菜, 金不換葉和魚露炒兜勻上碟, 再舖上雞件即成

Keep 1 tbsp of the oil in the pan and remove the exceeded oil.  Heat the non-sticky pan over medium high heat.  Stir fry the garlic, shallots, green pepper and the onion with 1/3 tsp of salt until onion is soft (about 2 minutes).  Stir in bean sprout, basil and fish sauce, and mix it well.  Dish it up and top with the chicken.  Serve it in hot.

.:小提示 Tips :.

1- 雞扒煎前上粉的話, 煎出來的麵衣會較薄及香脆
2- 魚露買品質高的比較好, 會帶鮮甜而不會太鹹
3- 不用雞扒改用豬扒也是可以的
http://tonykarenkitchen.com/
1- It is will better to coat the chicken with flour just right before pan-frying it.
2- It is high recommend to buy a high quality fish sauce.  It will enhance the flavor.
3- You can replace the chicken with the pork chops. 

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

 
通少第二本食譜"倆口子風味煮" 現已發售, 大家可以在港澳三聯書店, 商務印書館及中華書局買到, 售價$48, 食譜中英對照, 以最詳細, 但最簡單的烹調方法, 和大家分享多國美食食譜, 而通少秘密食譜更比上一本更多(超過10款), 更有很多烹飪心得分享, 不是精選也絕不刊登, 而海外讀者可以到YesAsia購買, 詳細情況可以按此看看(<-按下)

希望大家多多支持, 買本來看看

沒有留言 :

張貼留言

Related Posts Plugin for WordPress, Blogger...