星期三, 7月 07, 2010

[自創食譜]: 脆香甜酸雞 (Stir fry chicken with zucchini in tomato sauce)




夏天餸系列: 脆香甜酸雞
酸酸味味好味道, 人人食過都讚好
天氣咁熱頂唔蒲, 快快煮完無難度

今日哩個唔算快手, 我聽日同大家分享過15分鐘就攪掂嘅咕嚕雞, 包你20分鐘有菜有肉有飯開呢, 聽日再見, 呵呵 (我都要去避暑啦,
電腦房好熱呀)

print_icon-over.gif image by tonytsang_emotion
 
(password: tonytsang)
Prep 準備: 15 minutes | Cook 烹調: 20 minutes | For 份量: 4 people | Calories 熱量: 850 (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)

1- 雞柳400克, 切件 (400g of chicken fillet, cut into pieces)
tonytsang and kareny recipy
2- 美州南瓜3條, 切件 (3 zucchini, cut into pieces)
tonytsang and kareny recipy
3- 中蕃茄2個, 切件 (2 beef tomato, cut into pieces)
tonytsang and kareny recipy
4- 中型洋蔥半個, 去衣, 切絲 (1 medium onion, peeled, sliced)
tonytsang and kareny recipy
5-  蒜蓉1湯匙 (1 tbsp chopped garlic)

tonytsang and kareny recipy
汁料 Sauce
份量只供參考 (just for reference only)
1- 茄汁2湯匙 (2 tbsp of ketchup))
tonytsang and kareny recipy
2- 水1/4杯 (1/4 cup of water)
tonytsang and kareny recipy
3- 糖1湯匙 (1 tbsp of white sugar)
tonytsang and kareny recipy
4- 蜜糖芥辣1湯匙 (1 tbsp of honey mustard)
tonytsang and kareny recipy

做法 Steps
1- 先將雞肉用通少中式醃肉法醃15分鐘,
快火落油(約1湯匙)起鑊, 再將雞肉炒至兩面轉色, 再加入1/2杯熱水, 蓋頂快火將雞肉煮熟(圖1), 盛起隔油備用
tonytsang and kareny recipy
2- 用易潔鑊, 快火落油約1/2湯匙起鑊, 先落蒜茸炒至金黃, 加入洋蔥和1/3茶匙鹽炒至軟身(圖2), 再加美洲南瓜略炒(約2分鐘), 再加入蕃茄1/3茶匙糖炒至軟身(圖3), 再加汁料煮滾, 轉中火蓋頂焗3分鐘, 加入雞肉兜勻(圖4), 上碟即成
tonytsang and kareny recipy
1- Marinade the chicken with Tony's marinade method for 15 minutes.  Heat the pan with 1 tbsp of oil over high heat.  Stir-fry the chicken until brown.  Add in 1/2 cup of hot water.  Cover and simmer until done (fig.1).  Drain it well and put it aside.
tonytsang and kareny recipy
2- Heat the non-sticky pan with 1/2 tbsp of oil over high heat.  Stir fry garlic until golden and fragrant.  Stir in the onion with 1/3 tsp of salt.  Stir fry the onion until soft (fig.2).  Stir in the zucchini and mix it well (about 2 minutes).  Stir in the tomato with 1/3 tsp of sugar.  Stir fry the tomato until soft (fig.3).  Stir in the sauce mix and heat through.  Cover and simmer over medium heat for 5 minutes.  Stir in the chicken and mix it well (fig.4).  Dish it up and serve it hot.
tonytsang and kareny recipy

貼士 Tips
1- 雞肉先煎封後加水焗熟雖然不夠香口, 但煮法較快, 肉汁夠多, 夠嫩滑
tonytsang and kareny recipy
2- 汁料中的芥辣其實不宜一早加入的, 最好是在加入雞件後同加入, 兜勻即可, 否則煮太耐就會喪失它的味道 
tonytsang and kareny recipy
3- 按這裡查看 "有關烹調術語" 的解釋
tonytsang and kareny recipy
1- The way to cook the chicken in this recipe won't be as crispy to just pan-fry it.  However, with this method, the chicken will be more juicy and smooth.
tonytsang and kareny recipy
2- It is actually not recommend to add the mustard too early.  It is better to add it after stir in the chicken at the end.  Otherwise, it will lose its taste.
tonytsang and kareny recipy
3- Click here to understand what is the cooking terms in this recipe
tonytsang and kareny recipy

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沒有yahoo 戶口的, 可以去sina blog留言:
http://tonykaren.mysinablog.com/

8 則留言 :

  1. 冇錯..夏天真係最好食番啲酸酸甜甜嘅開胃菜, 你呢個菜做法簡單又唔太肥喎~

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  2. 呢個唔錯, 好想食呀 ~ 謝謝分享

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  3. 哇, 我一見到 zucchini 即刻雙眼放光, 因為我好鍾意食, 不過係香港唔係間間 supermarket 都有~  
    好想快 d 試下煮呢個菜式呀 :)

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  4. 這個不錯喎!因為Ben鍾意食honey mustard,遲d要試下!

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  5. yummy yummy! i will try to make this dish. thanks a lot 通少

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  6. 正呀. 酸酸地, 好 0岩夏天食呀
    蜜糖芥辣, 係未普通超市都有架喇?
    [版主回覆07/09/2010 00:51:00]應該會有, 無的話, 買啲芥辣自己加少少蜜糖就得

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  7. 夏天熱到唔想煮飯.......日日都煮D 簡單餸..... 期待15 分鐘的咕嚕雞........
    [版主回覆07/13/2010 00:40:00]出了, 希望啱你用啦

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  8. 你GE 方法真係好有創意..... 不過我屋企無焗爐....鳴鳴...... 買麥樂雞好快就會淋.......所以未可以煮LEE 個餸...... 等我買左焗爐我一定會整.....嘿嘿
    [版主回覆07/15/2010 01:56:00]好的, 但記得整完要話我知

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