星期四, 5月 30, 2013

[通少食譜]南乳枝香狗仔雞 (Stewed chicken tights in fermented tofu sauce)




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

[Prep 準備: 20 minutes | Cook 烹調: 30 minutes| Serve 份量: 4 | Calories 熱量: 395 per serving ]
http://tonykarenkitchen.com/
.: 簡介 Info:.
有次出街吃飯, 見都有個餸叫"夠仔鴨", 我自問未試過就試一下, 味道香濃惹味, 真係唔錯呀
回家查找一下, 原來個汁係以前煮狗肉用的, 後來因為唔再吃狗肉, 所以改了鴨肉, 而因味道香濃, 十分受歡迎
在加拿大, 鴨肉唔算平, 我諗下諗下, 一於用雞鎚代替, 果然味道更香更濃, 比出街吃過那個餸更好味道
出街食香濃嘅餸, 十個九個都會"走油", 味道係好, 但食完個口真係成口油, 所以都係屋企整好, 油份自己控制, 吃得放心
哩個餸大家一定要試, 記得要煲多啲飯, 個汁送飯真係超正, 包你一試難忘啊
 photo onion203.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- 雞鎚12隻左右 (Chicken thighs, 12 pieces)
2- 中型洋蔥半個, 去皮, 切粒 (Onion, peeled, cut into pieces, diced)
3- 蒜片1/4量杯 (Thin garlic slices, 1/4 cup)
4- 紅蔥頭2粒, 去皮, 切片 (2 shallot, peeled, sliced)
5- 薑3片 (Ginger slices, 3 pieces)
6- 麻油1/2茶匙 (Sesame oil, 1/2 tsp
)
7- 熱水1/2杯, 100毫升 (1/2 cup of hot water)
8- 粟粉水- 2湯匙粟粉+1湯匙凍水 (Corn starch mixture - 2 tbsp of corn starch + 1 tbsp of cold water)
9- 罐頭馬蹄片10片左右 (Water chestnut slices (cane), 10 pieces)
10- 冬菇10隻左右, 浸軟, 去蒂 (Dried shitake mushroom, soaked, stemmed, about 10 pieces)
11- 枝竹5條, 切半, 浸軟 (Fried bean curd stick, halved, soaked, 5 sticks)

.: 汁料 Seasoning :.

1- 糖1茶匙 (Sugar, 1/2 tsp)
2- 南乳3塊 (fermented red tofu, 2 blocks)
3- 紹興酒3湯匙 (Chinese cooking wine (Shaxin), 3 tbsp)
4- 麻油1/2茶匙 (Sesame oil, 1/2 tsp)

5- 魚露1/2茶匙 (fish sauce, 1/2 tsp)
6- 柱侯醬1湯匙 (Chu Hou sauce, 1 tbsp)

.: 做法 Directions :.
Step 1:

雞鎚用"通少中式醃肉法" 醃30分鐘備用, 易潔鑊用中快火落1/2湯匙油起鑊, 將雞鎚四面煎至金黃(每面煎約1分半鐘), 盛起隔油備用, 冬菇加入1湯匙粟粉擦洗, 再用清水洗淨, 原鑊用1/2湯匙油用中快火燒熱, 將冬菇每面煎香 (約2分鐘), 盛起備用

Marinade the chicken with "Tony's Marinade Method" for 30 minutes. Heat the non-sticky pan with 1/2 tbsp of oil over medium-high heat until hot. Pan-fry the chicken until all sides are brown (about 1 minute and half for each side). Put it in a sieve over a bowl and put it aside.  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. Pan-fry the mushroom each side for 2 minutes. Put it aside.

Step 2:

鑊洗淨抹乾, 再用快火落1/2湯匙燒熱, 落蒜蓉, 紅蔥頭薑片和洋蔥連1/3茶匙鹽炒至洋蔥軟身 (約2-3分鐘), 加入冬菇兜勻

Clean and dry the pan well. Heat it again with 1/2 tbsp of oil over high heat until hot. Add in the garlic, ginger, shallot, and onion with 1/3 tsp of salt. Stir-fry the ingredients until the onion is soft (about 2-3 minutes). Add in the mushroom and mix it well minutes.

Step 3:
 
加入已攪勻的汁料兜勻, 再加馬蹄, 雞件, 枝竹和熱水煮滾, 轉慢中火, 蓋頂炆10分鐘, 逐少加入粟粉水埋獻, 上碟即成

Add in the sauce mixture, water chestnut, chicken, bean curd sticks and hot water.  Mix it well and bring it to boil.  Turn the heat to medium-low.   Cover and simmer for 10 minutes.  Add some corn starch mixture to thicken the sauce. Dish it up and serve 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-雞鎚最好用刀深深割一刀, 煮時會比較易熟
3- 炆時要留意水份, 若剩下太少的話, 記得加點熱水補充
4- 蒜頭煎前, 浸入熱水1-2分鐘, 隔乾才入鑊, 這樣蒜片不會黏在一起, 煎起來也不會容易燶水
 
http://tonykarenkitchen.com/
1- Corn starch can remove the stink and the dirt on the mushroom that is usually hard to remove.
2- Use a knife cut through chicken thighs. It will make it easier to cook through
3- Be aware the sauce dries out during simmering.  Add hot some water if necessary.
 4- Soak the garlic slices for 1-2 minutes.  It will make it easier to manage when pan-frying them


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