星期三, 10月 08, 2008

食譜: 蒜蓉豆豉三色雞 (Chicken in garlic & black bean sauce)


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嘩哈哈哈, 我哩邊costco煙三文魚又減價啦, 我緊係入貨啦, 上次買左1包, 諗著大大包食唔晒啦, 點知太好味啦, 我同太太一晚就成晒成包呀

所以今次決定買多啲,

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嚟緊感恩節就可以買條法國包, 慢慢嘆啦, 呵呵

其實每年到9-10月, 都有好多食材減價, 薯仔, 洋蔥同紅蘿蔔, 每樣10lbs一袋, 每袋都只需要1.77加元 (即係約8$港元),

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你話係唔係超抵先

我見好耐無出雞食譜啦, 一於出哩個蒜蓉豆豉三色雞啦, 哈哈

其實應該改為四色, 因為我加埋青椒呀, 哈哈,

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記得, 所有椒類都唔好太早落鑊炒, 因為一來會出水(唔係好多, 但都會出), 二來會無口感, 腍晒, 唔爽, 所以通常最好就最後, 加入前先炒香佢, 啲汁一滾埋完獻就好上碟啦

芽菜都最好先飛水, 可以保持脆口同唔會出水,

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但記得唔好出太耐, 腍晒就唔好味啦

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雞肉亦記得落汁前, 唔好煮到全熟呀, 否則一加汁去焗, 會熟得濟, 未至於會好鞋, 但肯定唔會滑呀

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哩個菜色彩鮮艷, 小肥惹味又健康, 實在適合一加大細呀, 大家記得要試吓啦

正所謂: 蒜蓉豆豉三色雞, 鮮艷惹味人人要  


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(密碼: tonytsang)
onytsang and kareny recipy
烹調時間: 35分鐘左右     份量: 4人

紅字代表有資料提供, 請按下去
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1- 無皮雞扒6件, 切絲 (6 boneless chicken fillet, shredded)
tonytsang and kareny recipy
2-
 中洋蔥1個, 去衣, 切絲 (1 medium onion, peeled, shredded)
tonytsang and kareny recipy

3- 蒜茸1湯匙 (1 tbsp of minced garlic)
tonytsang and kareny recipy
4- 芽菜約200g, 去尾, 洗淨 (200g bean sprouts, , cleaned)
tonytsang and kareny recipy
5-
 紅黃橙青椒各半個, 切件 (1/2 Red/yellow/orange/green/pepper, cut into pieces)
tonytsang and kareny recipy

份量自供參考 (just for reference only)
tonytsang and kareny recipy
1- 李x牌蒜茸豆豉醬2湯匙 (3 tbsp black bean and garlic sauce)
tonytsang and kareny recipy
2-
 蠔油2茶匙 (2 tsp oyster sauce)

tonytsang and kareny recipy
3- 
糖1茶匙 (1 tsp sugar)

tonytsang and kareny recipy
4- 水1/4杯 (1/4 cup of water)

tonytsang and kareny recipy
5- 生粉2茶匙+1湯匙水 (2 tsp corn starch + 1 tbsp of water)




tonytsang and kareny recipy
1- 先將雞肉用基本野醃20分鐘, 芽菜出水約30秒(圖1), 隔水備用
tonytsang and kareny recipy

2- 
快火落油(1湯匙)起鑊, 先爆香蒜頭和蒜茸豆豉醬, 再加入洋蔥用半茶匙鹽炒至軟身, 再加雞肉炒至兩面轉色(圖2)  
tonytsang and kareny recipy
3- 加入汁料2-4兜勻, 煮滾蓋頂焗3分鐘(圖3), 再加入各色椒兜勻炒香(圖4), 加粟粉水埋獻,
上碟即成 
tonytsang and kareny recipy
1- Marinade the chicken with basic seasoning for 20 minutes.  Boil the bean sprouts for 30 minutes (fig.1).  Drain it well and put is aside
tonytsang and kareny recipy
2- Heat the pan with 1 tbsp of oil over high heat.  Stir-fry the garlic and the garlic sauce until fragrant.  Stir in the onion with 1/2 tsp of salt and stir fry it until soft.  Stir in chicken and fry until both side color changed (fig2).  
tonytsang and kareny recipy
3- Stir in the sauce mix 2-4 and heat it through.  Simmer it for about 3 minutes with closed lid (fig3).  Stir in the peppers until fragrant (fig.4).  Stir in the corn starch mix.  Dish up and s
erve it in hottonytsang and kareny recipy

1- 芽菜先飛水煮熟, 煮時就不會出水了
tonytsang and kareny recipy
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2- 各式椒可以預先炒香, 回鑊時則不要煮太耐
tonytsang and kareny recipy
1- Blanch the bean sprout to keep its texture during cooking.
tonytsang and kareny recipy
2- You can fry the peppers in advance.  tonytsang and kareny recipypy


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