星期一, 12月 21, 2009

自創食譜: 栗子雞皇 (Stir fry chicken with chestnut)

沒有yahoo account 的, 可以去:
http://tonykaren.mysinablog.com/index.php?op=ViewArticle&articleId=2094772

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過多三日就放假啦, 呵呵, 好快就要同2009 say bye bye, 大家有無買好聖誕禮物呀? 有無諗定節目先? 我就會放假外遊5日,
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好好休息吓

今日哩個餸非常鮮甜,

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啲菇吸晒啲鮮味真係超正, 冬天食栗子最啱, 所以要食多啲呢, 仲有,
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栗子卡路里含量偏低, 所以唔怕多食呢

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大家有機會就記得試吓啦

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(password: tonytsang)

Prep 準備: 15 minutes |  Cook烹調: 20 minutes |  For 份量: 4 people |  Calories 熱量: 950 (Estimated/ 估計)
材料 Ingredients
紅字代表有資料提供, 請按下去
(Click the red word to see more detail)
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1- 雞柳1磅左右, 切片 (1 lbs of boneless chicken, cut into pieces)
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2- 中型洋蔥半個, 去衣切粒 (1/2 medium onion, diced)
tonytsang and kareny recipy
3- 蒜蓉1湯匙 (1 tbsp minced garlic)
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4- 栗子20粒, 去殼 (20 chestnut, shell removed)
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5- 冬菇10隻, 浸軟去蒂 (10 shitake mushroom, soaked, stemmed off)
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6- 粟米仔8條, 切粒 (8 baby corns, diced)
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7- 罐頭蠔菇1罐 (1 cane of oyster mushroom)
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8- 雲耳10粒左右, 浸軟, 去蒂 (10 small dried fungus, soaked, sliced)

汁料 Sauce
份量只供參考 (just for reference only)
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1- 生抽1湯匙 (1 tbsp of soya sauce)
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2- 老抽1湯匙 (1 tbsp of black soya sauce)
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3- 糖1/2茶匙 (1/2 tsp of sugar)
and

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做法 Steps

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1- 先將雞肉用基本野醃15分鐘備用, 快火落油(約1湯匙)起鑊, 落雞肉炒至7成熟, 盛起備用
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2- 快火落1湯匙油, 快火起鑊, 先爆香蒜茸, 再加入洋蔥和1/3茶匙鹽炒至軟身(圖1), 再加入雲耳,粟米仔和蠔菇.冬菇先兜勻炒香(圖2), 再加栗子, 雞肉兜勻(圖3), 再加杯熱水至蓋過1/2材料, 轉中火蓋頂紋15分鐘(圖4), 再加入汁料調好味 , 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 chicken until 70% done.  Put it aside
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2-  Heat the pan with 1 tbsp of oil over high heat.  Stir fry the garlic until fragrant.  Stir-fry the onion with 1/3 tsp of salt until soft (fig.1).  Stir in the fungus, baby corn, oyster mushroom and mix it well (fig.2).  Stir in the chestnut and chicken (fig.3).  Add hot water until cover 1/2 of the ingredients.  Reduce the heat to medium.  Cover and simmer for 15 minutes.  Stir in sauce mix and heat through. Dish it up and serve it in hot.

貼士 Tips
1- 栗子去殼真的不難, 只要將栗子於滾水中煲10分鐘, 然後趁熱時, 先用刀戒開栗子殼, 然後慢慢逐粒逐粒去殼即可, 約需要15分鐘時間就可以剝去15-20粒栗子的殼, 最好就是前一晚做好, 明天才煮
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2- 水要蓋過1/2材料是很難說明水的正確份量, 如沒有把扼, 加約200 ml 左右先, 炆時看看會不會水乾, 會的話就再加熱水保充  
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3- 按這裡查看 "有關烹調術語"  的解釋
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1- Boil the chestnut for ten minutes.  Slide once to break the shell of the chestnut.  Then remove the shell while it is still hot.  It shouldn't be hard and should take about 15 minutes to remove about 15-20 shells of chestnut.  You can do it the night before to save the cooking time. 
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2- It is hard to tell exactly how much water do you need to cover 1/2 ingredient.  If you are not sure, try with 200 ml hot water first.  Check the water level while simmering.  Add more if it is drying out.
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3- Click here to understand what is (Cooking terms in this recipe)

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18 則留言 :

  1. 我覺得去売唔難, 反而係去栗子衣很困難。你有冇啲好方法呢?
    [版主回覆12/24/2009 00:07:00]用熱水煲下就超易甩

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  2. 濃情朱古力碰上士多啤梨2009年12月22日 下午10:29

    諗起聖誕有假期真係開心呀, 你地玩得開心d呀
    [版主回覆12/24/2009 00:07:00]我都係呀, 今日最後一日返工, 咩都無做, 哈哈

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  3. yahoo很討厭啊!d圖變晒樣! 但都預早祝你有個溫暖的聖誕節!好好享受假期呢!
    [版主回覆12/24/2009 00:08:00]臭yahoo真係超煩, 超老土, 樣樣死樣樣壞又無人理

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  4. 我有我的新空間2009年12月24日 上午4:54

    通少, 我不能登入sinablog, 可能是我沒帳號. 請問你可否把食譜放上 yahoo! digu 或 facebook ? 謝謝!
    聖誕及新年快樂 !
    [版主回覆12/31/2009 05:13:00]我有時間先整啦, 我放假特別懶

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  5.            
               
                                  

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  6. 通少,祝您同通嫂有個快樂聖誕呀!
    我頭先去過sina,佢係咪無得留圖片?
    [版主回覆12/31/2009 05:13:00]多謝你呀

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  7. 你真係做廚架?
    [版主回覆12/31/2009 05:13:00]唔係

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  8. Merry Christmas & Happy New Year 2010

    [版主回覆12/31/2009 05:13:00]多謝你呀

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  9. 好好味咁呀!等我試以煮先!
    [版主回覆12/31/2009 05:13:00]試完話我知啦

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  10. 我有我的新空間2009年12月28日 上午1:36

    通少, 新年快樂 !
    [版主回覆12/31/2009 05:13:00]你都係呀, 多謝

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  11. Hello, 通少! 好耐冇嚟喇. Happy 2010!一齊減肥成功!
    [版主回覆12/31/2009 05:14:00]大家咁話

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  12. 通少, 好耐冇見~ 雖然已經冇再寫自己個blog, 但係每次煮野食遇到麻煩, 就會醒起來搵你偷下師ga^^ haha~~~
    尋晚我跟住你教個方法, 煲咗好好味既白果腐竹蛋花糖水, 超好味呀~~ 我未試過咁滿意自己煮既野。食到lam曬脷, 直頭想今晚即刻煲多次~XP 所以特登來多謝下你:)
    聖誕節過了~新年即將來臨, 唔知你點樣度過呢? ^^
    [版主回覆12/31/2009 05:14:00]幫到你我真係超開心呀, 哈哈 我聖誕就去左旅行, 新年就會留係屋企

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  13. have a nice trip!
    我周不時 print 你個recipe 出黎叫工人姐姐跟著煮架

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  14. 祝2010年樣樣事都順利...

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  15. 通少,  我好鐘意食栗子,但係唔知點解D栗子成日都唔林.好硬. 所以令到我唔敢整. 請問有咩方法可以令D栗子林D呢?
     
    [版主回覆01/05/2010 22:03:00]你去殼前, 煲耐啲, 我煲佢差唔多20分鐘先開始同佢脫殼
    硬係因為未熟透呀, 炆時要耐心啲, 用中火炆, 一定會腍

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  16. 通少, 我用左你個方法去整栗子啦. 真係好林. 我第一次覺得栗子原來都唔係咁難整者.....  
    多謝曬你教既方法. 以後我可以整多d關於栗子既送啦. ^^

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