星期四, 1月 20, 2011

[自創食譜]香酥酸辣嫩雞扒 (Pan-fried chicken in special hot sauce)


通少好介紹: 香酥酸辣嫩雞扒 (Pan-fried chicken in special hot sauce)

昨不知不覺快到周末呢, 這個星期病了好幾天,

到今天才開始復原過來, 都算不錯了

這個星期六我又參加了烹調班, 好高興能再跟我偶像billy師傅學習呢, 能學習新的技巧,

絕對是我的福氣呢

今日分享這個雞件,

個人個十分喜歡, 酸甜又帶點辛辣, 雞件又香又脆, 如果大家怕辣, 可以不加辣椒醬的

還有, 我最近開始多用麵粉,

我發覺用麵粉做出來的皮會較薄身, 比粟粉好一點, 如果大家平時沒有麵粉, 用回粟粉吧, 記得上完粉後要輕輕拍走多餘的粉就可以了

正所謂: 香酥酸辣嫩雞扒, 人人吃過笑哈哈 
 


print_icon-over.gif image by tonytsang_emotion

(password: tonytsang)

Prep 準備: 15 minutes | Cook 烹調: 15 minutes | For 份量: 4 people | Calories 熱量: 1150 (Estimated/ 估計)
材料 Ingredients
1- 雞柳400克, 切成大件 (400g Chicken fillet, cut into large pieces)
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2- 洋蔥半個, 去衣切件 (1/2 onion, peeled, cut into pieces)
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3- 美州南瓜300克, 切大粒 (300g zucchini, diced into pieces)
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4- 中蕃 茄2個, 切件 (2 beef tomato, cut into pieces)
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5- 蒜蓉 1湯匙 (1 tbsp chopped garlic)
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6- 麵粉或生粉 1/2杯 (1/2 cup of flour or corn starch)
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汁料 Sauce
份量只供參考 (just for reference only)
1- 茄汁 3湯匙 (3 tbsp of ketchup)
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2- 熱水 1/4杯 (1/4 cup of hot water)
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3- 辣椒醬1茶匙 (1 tsp of chili sauce)
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4- 蛋黃醬3湯匙 (3 tbsp of mayonnaise)
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5- 糖1/2湯匙 (1/2 tbsp of white sugar)
醃料 Seasoning
份量只供參考 (just for reference only)
1- 第戒市芥辣2湯匙 (2 tbsp of Dijon mustard)
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2- 鹽1茶匙 (1 tsp of salt)
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3- 黑椒粉1湯匙 (1 tbsp of black pepper)
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4- 糖1/2湯匙 (1/2 tbsp of white sugar)
做法 Steps

1- 先將雞肉用醃了醃15分鐘, 易潔鑊快火落油1湯匙起鑊, 雞肉入鑊前再加麵粉或生粉薄薄包好, 將雞肉煎至兩面微黃, 轉中火煮至全熟 (圖1), 盛起隔油
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2- 易潔鑊洗淨抹乾, 再用快火落油約1湯匙再起鑊, 加入蒜蓉和洋蔥及1/3茶匙鹽炒至軟身, 加入南瓜和蕃茄連1/3茶匙糖兜勻炒透(約2分鐘) (圖2), 加汁煮滾, 加入雞件兜勻, 上碟即成
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1- Marinade the chicken with the seasoning for 15 minutes.  Right before pan-fry it, coat the chicken with flour or corn starch lightly.  Heat the pan with 1/4 cup of oil over high heat.  Pan-fry the chicken until both side is golden.  Turn the heat the middle,  Continue pan-fry the chicken until done (fig.1).  Put it aside and drain it well.
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2-  Clean non-sticky pan and dry it well.  Heat the non-sticky pan with 1 tbsp of oil over high heat again.  Stir fry garlic and the onion with 1/3 tsp of salt until soft.  Stir in the zucchini and tomato with 1/3 tsp of sugar. Heat it through (for about 2 minutes) (fig.2).  Stir in the sauce and heat through.  Stir in chicken and mix it well.  Dish it up and serve it in hot.
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貼士 Tips
1- 雞件雖然步驟寫要煎至全熟, 其實最好都是把它煎到8-9成熟就已經可以了, 餘熱會令雞件再煮透多一點的, 如果煎得太熟, 反而會令它肉汁完全煮乾, 那就不可吃了
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2- 汁料用的水份一定要小心處理, 要先加少少先看看是否夠味道, 否則一下太多味道就會變得太淡, 不好味了
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3- 雞件煎前才好上粉, 這樣做上好的粉就不會變得太濕, 煎出來的雞件才會有點香脆的
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4- 按這裡查看 "有關烹調術語" 的解釋
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1- It is always recommended to cook the chicken until 80-90% done.  The remaining heat will cook through the chicken.
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2- Do not add the water in one shot.  Add a bit and taste it.  Add more if the taste is too strong. 
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3- Coat the chicken with flour right before putting them into the pan so that the flour won't be soaked too much liquid.  If the flour is dry, the chicken will be crispy after cook.
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4- Click here to understand what is the cooking terms in this recipe

9 則留言 :

  1. 見到你d食譜, 有時候真係好想試煮的, 不過見到d材料就..... 好似 第戒市芥辣2湯匙, 蛋黃醬3湯匙.... 真係唔知係咩嚟的, 又怕買咗回來煮過唔合家人口味, 嗰支嘢又唔知做咩好, 所以好多時候真係見到樣相就當食咗, 呵呵!
    [版主回覆01/21/2011 11:36:00]第戒市芥辣: 可以用來吃熱狗用喎, 我其實有好多其他食譜都會用到 蛋黃醬: 咁你知唔知咩係奇妙醬? 奇妙醬就係假嘅, 蛋黃醬嘅複製品, 只係無咁酸嚕, 可以用來做沙律, 做三文字喎 其實啲材料真係唔係好特殊咋, 你或者google下, yahoo 吓就有大把資料同食譜, 講真的~~

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  2. 酸酸辣辣最啱我,不過要等夏天先煮囉!因為冬天差不多全天候打邊爐,晚晚放工都好似去火鍋酒家返工咁呀!
     
    [版主回覆01/21/2011 22:20:00]日日打邊邊, 幾得煲啲涼茶潤返吓先好呀, 哈哈

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  3. Dijon Mustard  仲可以用整沙律汁同醃肉架~
    [版主回覆01/21/2011 22:29:00]係呀, 其實如果唔講價錢, 我真係會用dijon mustard 都唔用啲普通mustard sauce, 啲香味好唔同的, 醃肉, 沙律, 做汁, 都非常好味道 mayonnaise 都係啦, 以前唔識, 淨係用奇妙醬, 後來先知, 奇妙醬只係啲化學野同好多糖, 仲要係mayonnaise 嘅複製品, 咁先用返mayonnaise咋

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  4. 此款芥辣的前、中和後味都很好,哈哈
    [版主回覆01/21/2011 22:30:00]絕對讚同, 唔係入口辣一辣就完個隻, 係帶點果香味的

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  5. 如果無這種南瓜..可以用其他的嗎?
    [版主回覆01/24/2011 21:59:00]用翠玉瓜

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  6. 呢個應該幾好, 會o岩我呢個雞扒王...
    另外, 有酒樓師傅教路話想再脆口o的可以用蕃薯粉, 我試過用來炸排骨係可以放耐o的都唔腍o既, 至於煎雞得唔得就未知...
    [版主回覆01/25/2011 22:02:00]一樣得, 蕃薯粉用來煎炸功效最好的

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  7. 那要找找看啊﹗我也是住在外地呢...還要是北歐..很少中國野賣。謝謝你意見﹗我會試試看哩..
    [版主回覆01/25/2011 22:02:00]無有問題的, 你在北歐, 應該會有zucchini 喎, 如果無, 用一些脆身的瓜類就可以, 我這個菜式用的都是西式材料, 對你來講, 應該更容易做到

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  8. 等我去超市看真D先..我住在鎮仔嘛﹗謝謝你提供食譜..簡單易做,我上次試了泡菜湯,很暖身,正﹗
    [版主回覆01/26/2011 22:12:00]我明白嘅, 盡量買到乜就用乜啦, 有時可以唔需要跟足嘅 泡菜湯, 最啱冬天吃呢, 哈哈

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  9. 因無蛋黃醬, 改用了千島醬, 跟你的食譜煮呢個汁炒米粉, 真不錯啊, 支持你呀, 你的食譜既簡單之正 :)
    [版主回覆02/07/2011 04:48:00]千島醬也是很夾的汁料, 選擇非常正確呢 多謝你支持呢

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