星期三, 11月 27, 2013

[通少食譜]韓式炒雞柳 (Chicken with Korean barbecue sauce)



  [Prep 準備: 15 minutes | Cook 烹調: 25 minutes| Serve 份量: 4 | Calories 熱量: 320 per serving ] 
 
https://googledrive.com/host/0Bw0BryJFvp_tbTEzNGdSWWh3Q2M/2013-11-28-koreanchicken.pdf 列印 Print (Password: tony)

.: 材料 Ingredients :. 
1- 無皮雞柳400克, 切件 (Boneless, skinless, chicken fillet, cut into pieces 400g)
2- 椰菜200克, 切絲 (Cabbage, shredded, 200g)
3- 中型洋蔥半個, 去衣, 切件 (1/2 medium onion, peeled, cut into pieces)
4- 白磨菇100克, 去蒂, 切片 (white mushroom, stemmed off, sliced, 100g)
5- 蒜蓉1湯匙 (Minced garlic, 1 tbsp)
6- 薑蓉1茶湯匙 (Minced ginger, 1 tsp)
7- 紅蔥頭1粒, 去皮, 切片 (1 shallot, peeled, sliced)
8- 粟粉1湯匙+凍水2湯匙, 攪勻 (corn starch 1 tbsp + cold water 1 tbsp, mixed)
9- 麻油1/2茶匙 (Sesame oil, 1/2 tsp)
10- 韓國燒烤汁6湯匙 (6 tbsp of Korean bulgogi marinade sauce)
http://ii.worldmarket.com/fcgi-bin/iipsrv.fcgi?FIF=/images/worldmarket/source/32104_XXX_v1.tif&wid=2000&cvt=jpeg


 .: 做法 Directions :.
Step 1:
 
雞肉用"通少中式醃肉法" 醃15分鐘備用, 易潔鑊用中快火落1/2湯匙油起鑊, 將炒至兩面金黃(約8-9成熟), 盛起隔油備用, 原鑊加入1/2茶匙油中快火燒熱, 加入蒜蓉, 紅蔥頭, 薑蓉和洋蔥連1/3茶匙鹽炒2分鐘

Marinade the chicken wings with "Tony's Marinade Method"  for 15 minutes. Heat the non-sticky pan with 1/2 tbsp of oil over medium-high heat until hot.  Stir-fry the chicken until both sides are brown (about 80-90% cooked).  Put it in a sieve over a bowl and put it aside.  Heat the pan with 1/2 tsp of oil over medium high heat.  Add in the garlic, shallot, ginger, and onion with 1/3 tsp of salt.  Stir-fry the ingredient for 2 minutes. 

Step 2:
 
再加入椰菜和磨菇兜勻炒2分鐘, 再加入韓國燒烤汁煮滾

Add in the cabbage and mix it well.  Stir-fry the ingredients for 2 minute.  Add in the korean barbecue sauce and bring it to boil.  

Step 3:
 
再加入雞肉兜勻, 蓋頂煮3分鐘, 再加入麻油和"適量"生粉水兜勻至汁杰, 上碟即成

Add in the chicken and mix it well. Cover and simmer for 3 minutes. Add in the sesame oil and corn starch mixture, and mix it well. Dish it up and serve it hot.

.: 小貼士 Cook's notes :.
1- 雞肉不要一開始就煮到全熟, 否則回鑊後再煮就會很鞋, 很乾身
2- 椰菜本身會出水, 所以食譜沒有要求加入水份, 但約發現汁料不夠的話, 請加點熱水補充,
3- 粟粉水要先搞勻, 先加入少少兜勻, 再按需要再加入更多生粉水, 否則一加太多, 太杰就很麻煩 
4- 建議大家用韓國出的燒烤汁, 香味和味道比較好
 
http://tonykarenkitchen.com/
1- Do not cook the chicken to 100% before adding it back in step 3.  Otherwise, it will overcook easily.
2- Cabbage will release its juice while cooking.  You can add hot water to increase the portion of the sauce if necessary
.
3- Mix the corn starch mixture well before adding it into the sauce.  Do not add it all in one shot.  Add some and check the thickness before adding another shot.
4- It is recommended to use the Korean barbecue sauce and not the other type of barbecue sauce.
 
 
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