星期四, 9月 06, 2012

[通少食譜] 惹味三杯雞 (Stewed Chicken with 3 different sesaonings)



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[Prep 準備: 10 minutes | Cook 烹調: 35 minutes | Serve 份量: 4 | Calories 熱量: 485 per serving ]
http://tonykarenkitchen.com/
.: 簡介 Info :.
 
台式三杯雞, 老實講, 傳統做法真係要用好多麻油, 我自問真係唔敢落咁多(因為我怕肥呀), 所以我改良了, 改用少麻油的方法去整, 但我覺得一樣咁香口惹味啊
 
記得, 麻油唔好太熱去燒佢, 佢唔係普通食油, 太火會破壞它的香味, 用中火, 加入啲香料慢慢炒, 炒到香噴噴, 先好加雞件喎, 記得哩個時候帶口水肩, 雞油一出同麻油一撞埋, 嘩, 唔掂呀, 啲香味會令你突然覺得超級肚餓, 口水係咁流呀, 不能自拔架, 哈哈哈哈
 
金不換記得熄火先落, 而令佢更加香口, 加多少少酒同麻油先上碟, 嘩, 真係重口味呀~~~~我唔小朋友喜唔喜歡, 但大人一定食到唔停口, 包你一試難忘啊 (加杯凍飲, 真係無敵呀)
http://tonykarenkitchen.com/  
.: 材料 Ingredients :.
1- 雞全脾650克左右, 切件 (Quarter chicken leg, cut into large pieces, 650g)
2- 甜椒(任何顏色)1個, 去囊, 切件 (1 bell pepper (any color), core removed, cut into pieces)
3- 米酒2/3杯 (Chinese cooking rice wine, 2/3 cup)

4- 生抽2湯匙 (Light soy sauce, 2 tbsp)
5- 老抽2湯匙 (Dark soy sauce, 2 tbsp
)
6- 麻油3湯匙 (Sesame oil, 3 tbsp)
7- 蒜頭8瓣, 去皮 (Peeled garlic, 8 cloves)
8- 薑3片 (3 Ginger slices)
9- 紅蔥頭(乾蔥) 3個, 去皮切件 (3-4 Shallots, peeled, cut into pieces)
10- 金不換葉, 數10塊 (Thai Basil leaves, around 10 pieces)
11- 冰糖約20克 (Rock Sugar, 20g)
12- 青蔥2條, 去尾, 切段 (2 green onion, stemmed off, sectioned)

.: 醃料 Seasoning :.
1- 鹽2/3茶匙  (Salt, 2/3 tsp)
2- 白胡椒粉1/2匙 (White pepper, 1/2 tsp)
3- 粟粉1湯匙 (Corn starch, 1 tbsp)
 
.: 做法 Directions :.  
Step 1:
 
雞肉清水洗淨抹乾, 再用醃料醃15分鐘備用, 同時易潔鑊中快火落1/2湯匙燒熱, 將甜椒炒2分鐘, 盛起備用, 鑊洗淨抹乾, 加入2湯匙麻油用中火燒熱, 加入薑片, 蒜頭和紅蔥頭慢炒至金黃 (約3-4分鐘)

Rinse the chicken well.  Dry it and marinade it with the seasoning for 15 minutes.  Heat the pan with 1/2 tbsp of oil over medium high heat.  Stir-fry the bell pepper for 2 minutes.  Put it aside.  Clean the pan and dry it well.  Heat it again with 2 tbsp of sesame oil over medium heat.  Add in the ginger, garlic and shallot.  Pan-fry them until they are lightly brown (about 3-4 minutes).

Step 2:

放入雞件(皮向下)和青蔥段, 轉中快火, 煎至雞件一面金黃(約3-4分鐘), 反去另一面再煎至雞件另一面金黃(約3-4分鐘)
 
Add in the chicken (skin side faces down) and green onion.  Turn the heat to medium high.  Pan-fry the chicken until it is brown (about 3-4 minutes).  Turn the chicken to other side and pan-fry it until it is brown (about 3-4 minutes).

Step 3:
 
加入米酒(留2湯匙), 老抽, 生抽, 冰糖, 當汁一滾, 蓋頂繼續用中火炆15-20分鐘或至雞肉全熟 
Add in rice wine (preserve 2 tbsp for later), dark, light soy sauce, and rock sugar.  Cover and simmer over medium heat for 15-20 minutes or until the chicken is fully cooked.

Step 4:

開蓋, 炒勻材料, 轉大火將汁料收至杰身 (或淨下1/2杯左右份量, 自行加生粉水整杰), 加入金不換, 甜椒和加入之前留下的2湯匙米酒兜勻, 熄火蓋定焗1分鐘, 上碟即成
Open the lid and turn the heat to high.  Let the sauce evaporate until it is thickened (or left about 1/2 cup of sauce.  Add the corn starch mixture to thicken the sauce if necessary).  Add in the basil, bell pepper, and the 2 tbsp of cooking wine (preserved in previous step).  Mix it well.  Turn off the heat.  Cover and simmer for 1 minute.  Dish it up and serve it hot.

 

.: 小貼士 Cook's notes :.
1- 汁料有冰糖的話, 可以自行變杰身的, 否則就需要自行用生粉水將汁料整杰
2- 金不換不宜煮太耐, 所以建議熄火後才加入
3- 其實最後再加酒和麻油會令整碟餸更香口


1- Rock sugar can thicken the sauce
.  Otherwise, thicken the sauce by adding some corn starch mixture.
2- It is recommended to add the basil only the heat is turned off
.
3- Add some drop of cooking wine and sesame oil before dishing it up can enhance its flavor.

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