星期一, 4月 27, 2009

食譜: 蒜芯炒雞柳 (Stir-fry chicken with garlic shoot)


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病倒了嗎? 這個問題, 我問了自己很多次, 上星期就頭痛, 我知道是因為天氣問題, 去到星期六, 我喉嚨有點痛, 開始沒有胃口, 甚麼也不想吃,
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到底是我吃滯了? 還是我真的病倒了呢? 今日我沒有返工, 在家醒了又瞓, 除了喝過盒仔茶, 沒有再吃過甚麼了

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精神不好, 人沒有動力, 心情也不見得好, 哩排常常請病假, 我好怕返工老闆會鬧我, 新的老闆難相處, 希望明白回到公司, 沒有事就好啦

今日出哩個餸, 超簡單但好味道呀

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蒜芯3-4月係當造期, 大家要買靚蒜芯的話, 就要趁現在啦, 當去到5月尾左右, 蒜芯就會開始老, 多渣, 很難吃的

蒜芯低部越少白點越好, 不過去超市真的很難買到無白點的蒜芯, 真的可以話可遇不可求, 不過有白點都可以,

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只要不要巢皮和醜樣就可以的了

以前我通常都會先將蒜芯和紅蘿蔔出一出水, 去加快烹調時間, 但我今次沒有這樣做, 雖然時間用多了一點, 不過就比較爽口, 而且亦比較入味,

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我覺得很滿意呢

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大家記得要試吓, 咁簡單又好味, 唔吃就真係走寶

tonytsang and kareny recipy
Prep 準備: 15 minutes |  Cook烹調: 25 minutes |  For 份量: 4 people 

材料 Ingredients
紅字代表有資料提供, 請按下去
(Click the red word to see more detail)

1- 雞柳1磅左右, 切件 (1 lbs of chicken fillet, cut into pieces)
tonytsang and kareny recipy
2- 中洋蔥1個, 去衣, 切絲 (1 medium onion, peeled, sliced)
tonytsang and kareny recipy
3- 紅蘿蔔1條, 去皮, 切絲 (1 red carrot, peeled, sliced)
tonytsang and kareny recipy
4- 蒜茸1湯匙 (1 tbsp of minced garlic)
tonytsang and kareny recipy
5- 乾蔥蓉1湯匙 (1 tbsp of minced shallot)
tonytsang and kareny recipy
6- 蒜芯1紮約350g, 切段 (garlic shoots 350g, sectioned))
汁料 Sauce
份量只供參考 (just for reference only)

tonytsang and kareny recipy

1- 生抽1/2茶匙 (1/2 tsp of soya sauce)
tonytsang and kareny recipy
2- 雞湯1/4量杯 (1/4 cup of chicken broth)
tonytsang and kareny recipy

3- 生粉水2 湯匙 (2 tbsp of corn starch mixture)


做法 Steps

tonytsang and kareny recipy
1- 雞肉用基本野醃15分鐘, 快火落油(約1湯匙)起鑊, 將雞肉至轉色, 加1/4量杯熱水, 蓋頂焗至水乾(圖1), 盛起備用
tonytsang and kareny recipy
2- 快火落油(約1湯匙)起鑊, 先爆香蒜茸至金黃, 再加洋蔥,乾蔥茸, 紅蘿蔔和1/3茶匙鹽炒勻(圖2), 再加入和蒜芯和汁料兜勻(圖3), 再加入雞肉兜勻蓋頂焗2分鐘(圖4), 上碟即成
tonytsang and kareny recipy
1-  Marinade the chicken with basic seasoning for 15 minutes.  Heat the pan with 1 tbsp of oil over high heat.  Stir-fry the chicken until brown.  Stir in 1/4 cup of hot water and simmer it until dry out (fig.1).  Dish it up and put it aside.Put it aside.

tonytsang and kareny recipy
2- Heat the pan with 1 tbsp of oil over high heat.  Stir fry the garlic until golden and fragrant.  Stir in the onion, red carrots and shallot with 1/3 tsp of salt until soft (fig.2).  Stir in the garlic shoots and sauce mix, and mix them well (fig.3).  Stir in chicken and mix it well.  Simmer it for 2 minutes (fig.4).  Dish it up and serve it hot.

貼士 Tips
1- 汁料要杰一點的話, 可以最後再加多點生粉水
tonytsang and kareny recipy
2- 如想煮快一點, 可以醃肉期間把紅蘿蔔和蒜芯先出水, 最後則可免焗2分鐘 
tonytsang and kareny recipy
3- 按這裡查看 "
有關烹調術語"  的解釋
tonytsang and kareny recipy
1- Add more corn starch mixture at the end to thicken the sauce
 
tonytsang and kareny recipy
2- Blanch the red carrot and garlic shoots while marinading the chicken will shorten the cooking time.
tonytsang and kareny recipy
3- Click here to understand what is (Cooking terms in this recipe)
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