星期四, 2月 21, 2013

[健康食譜]紅棗雜菌滑雞煲 (Braised chicken with dried dates and mushroom)


按此列印食譜 (Print Recipes)
檔案密碼是 (Password): tony

[Prep 準備: 15 minutes | Cook 烹調: 20 minutes| Serve 份量: 4 | Calories 熱量: 285 per serving ]
http://tonykarenkitchen.com/
.: 簡介 Info:.

健康食譜又來啦, 都講過很多次, 健康不一定要無油, 用水住的, 其實只要諗下計, 一樣可以飽肚又低卡低鹽的

今次一煲過, 非常簡單方便, 雞肉這樣做非常滑溜, 就將吃雞粥一樣的效果, 用瓦煲上, 它的溫度能保持, 吃了一陣, 仍然會熱辣辣, 真係非常之醒神吸引的
 
天氣凍吃這個雞煲, 身體健康又暖胃, 食完真係精神爽利呀, 大家一定要試下啦
 photo th113_.gif如果試過我任何食譜, 都可以將你作品post上我facebook page, 等我同大家分享啊
http://www.facebook.com/tonykarenkitchen 

.: 材料 Ingredients :. 
1- 無皮無骨雞脾肉350克左右, 切件 (Skinless, boneless Chicken thighs, cut into pices, 350g)
2- 紹菜300克(若小半個), 切件 (Chinese Cabbage, cut into pieces, about 300g, or 0.5 head, small)
3- 薑, 去皮, 3-4片 (Peeled ginger slices, 3-4 pieces)
4- 無核紅棗5-6粒, 洗淨 (Chinese dried dates, cleaned, 5-6 pieces, 1 tsp)
5- 芋絲紮1盒, 約14粒, 隔水 (1 box of yam bundle, drained, about 14 pieces)
6- 冬菇10隻左右, 浸軟, 去蒂 (Dried shitake mushroom, soaked, stemmed, about 10 pieces)
7- 鮮腐皮2張, 剪成小塊, 浸軟, 非必要 (2 fresh bean curd, cut into pieces, soaked optional)
8- 雲耳10粒左右, 浸軟, 去蒂 (Dried "Cloud ear" fungus, soaked, stemmed off, 10 pieces)
9- 蒜蓉1湯匙 (Minced garlic, 1 tbsp)
10- 紅蔥頭1粒, 去皮, 切片 (1 shallot, peeled, sliced)
11- 清雞湯1罐, 約310毫升 (Chicken broth, 1 cane, 310 ml)
12- 青蔥粒2湯匙 (Diced green onion, 2 tbsp)

.: 做法 Directions :.  
Step 1:
豬肉用"通少中式醃肉法" (但不加老抽) 醃15分鐘備用, 冬菇加入1湯匙粟粉擦洗, 再用清水洗淨, 用1/2湯匙油用中快火燒熱, 加入蒜頭, 紅蔥頭, 冬菇, 將冬菇每面煎香 (約2分鐘), 盛起備用

Marinade the Pork with "Tony's Marinade Method" (do not add dark soy sauce).  Mix 1 tbsp of cornstarch with the mushroom. Rinse it under the cold water until the mushroom is clean. Dry the mushroom well with the paper. Heat the pan with 1/2 tbsp of oil over medium-high heat until hot. Add in the garlic, shallot, and mushroom. Pan-fry the mushroom each side for 2 minutes. Put it aside.


Step 2:

  
將紅棗, 芋絲紮, 腐皮, 連同雞湯於瓦煲內用中慢火煲滾, 同時間, 鑊用中快火落油1/2湯匙起鑊, 加薑片煎香, 再加入紹菜連1/3茶匙鹽炒3分鐘, 加入1/4杯熱水將紹菜煮至軟身( 約3-5分鐘)

Add the dates, yam bundles, bean curd, and chicken broth in a claypot.  Heat the pot over medium heat until the chicken broth is boiled.  Meanwhile, Heat the pan with 1/2 tbsp of oil over medium-high heat until hot.  Pan-fry the ginger slices until fragrant (about 1 minutes).  Add in the cabbage with 1/3 tsp of salt.  Stir-fry the cabbage for 3 minutes.  Add in about 1/4 cup of hot water.  Continue to cook until the cabbage is soft (about 3-5 minutes)
 
Step 3: 

將紹菜連汁加入煲內, 再舖上, 青蔥粒, 冬菇, 雲耳和雞肉, 蓋頂炆至雞肉全熟 (約8-10分鐘), 上碟即成

Add the cabbage and the water (from the pan) into the pot.  Top it with green onion, mushroom, cloud ear, and raw chicken.  Cover and simmer until the chicken is full cooked (about 8-10 minutes).  S
erve it hot.
 
.: 小貼士 Cook's notes :.
1- 冬菇用粟粉擦過, 再清洗時, 就能帶走它的異味及黏在表面的骯髒物
2- 雞肉盡量集中推在中間, 因為中間的熱力較強, 容易令雞肉熟透

3- 沒有瓦煲可以即接用鑊去煮, 用瓦煲好處是它比較耐熱, 吃時不容易變涼
4- 紹菜炆時會出很多水的, 但若用大火去煮, 水仍有可能會煮乾的, 所以要好好留意水位  

http://tonykarenkitchen.com/
1- Corn starch can remove the stink and the dirt on the mushroom that is usually hard to remove.
2- Try to place the raw chicken in the middle of the pot because it is hotter in the middle.

3- Benefit of the claypot is able to hold the heat longer.  If you don't have claypot, you can just cook it in a large pan.
4- Cabbage will release a lot of water while simmering.  But still be caution and not let it dry out.

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