星期二, 2月 22, 2011

[自創食譜]金沙雞柳 (Pan-fried chicken in creamy salty egg yolk sauce)


通少好介紹: 金沙雞柳 (Pan-fried chicken in creamy salty egg yolk sauce)

Prep 準備: 15 minutes | Cook 烹調: 20 minutes | For 份量: 4 people | Calories 熱量: 1350 (Estimated/ 估計)
材料 Ingredients
1- 雞柳400克, 切成大件 (400g Chicken fillet, cut into large pieces)
tonytsang and kareny recipy
2- 金菇300克, 去蒂 (300g of Enoki Mushroom, stemmed off)
tonytsang and kareny recipy
3- 中型洋蔥1個, 去皮切粒 ( 1 medium onion, peeled, diced)
tonytsang and kareny recipy
4-
牛油1湯匙 (1 tbsp butter)
tonytsang and kareny recipy

5- 蒜蓉1湯匙 (1 tbsp minced garlic)
tonytsang and kareny recipy
6- 青椒1個, 約250克, 切件 (1 green pepper, cut into pieces)
tonytsang and kareny recipy
7- 熟咸蛋3隻去殼 (3 cooked salty eggs, shell removed)
tonytsang and kareny recipy
8- 熱水3湯匙 (3 tbsp of hot water)
tonytsang and kareny recipy
9- 麵粉或粟粉5湯匙 (5 tbsp of flour or corn starch)
tonytsang and kareny recipy
醃料 Seasoning
份量只供參考 (just for reference only)
1- 鹽1茶匙 (1 tsp of salt)
tonytsang and kareny recipy
2- 黑椒粉1湯匙 (1 tbsp of black pepper)
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3- 糖1/2湯匙 (1/2 tbsp of white sugar)
tonytsang and kareny recipy
做法 Steps

1- 先將雞肉用醃了醃15分鐘, 同時間, 鹹蛋將蛋黃取出, 加入熱水壓成蓉, 蛋白切細粒備用, 易潔鑊快火落油3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, 咸蛋
tonytsang and kareny recipy
2- 易潔鑊用快火落油約1湯匙起鑊, 加入蒜蓉和洋蔥及1/3茶匙鹽炒至軟身, 轉中火加入蛋黃蓉牛油炒勻(圖2), 再加入青椒兜勻炒透 (炒約2分鐘) (圖3), 加入雞肉, 蛋白兜勻炒透 (炒約2分鐘) (圖4), 上碟即
tonytsang and kareny recipy
1- Marinade the chicken with the seasoning for 15 minutes.  Meanwhile, take the egg yolk out of the egg and dice the egg white finely.  In a bowl, mesh the egg yolk with the hot water.  Put them aside.  Right before pan-fry the chicken, coat the chicken with flour or corn starch evenly and lightly.  Heat the pan with 3 tbsp 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.
tonytsang and kareny recipy
2- Heat the non-sticky pan with 1 tbsp of oil over high heat again.  Stir fry the garlic and the onion with 1/3 tsp of salt until soft.  Turn the heat the medium, Stir in the egg yolk mixture and butter and mix it well (fig.2) .  Stir in the green pepper and heat it through (for about 2 minutes) (fig.3).  Stir in chicken, egg whites, mushroom and heat it through (for about 2 minutes) (fig.4).  Dish it up and serve it in hot.
tonytsang and kareny recipy
貼士 Tips
1- 牛油和蛋黃蓉都不 宜用太大火去煮, 否則很易就濃
tonytsang and kareny recipy
2- 金菇不要煮太耐, 才能保持它的爽脆的質感
tonytsang and kareny recipy
3- 要好味但又不怕不健康的話, 蛋黃可以用6隻, 這樣做才會有流沙的質感
tonytsang and kareny recipy
4- 按這裡查看 "有關烹調術語" 的解釋
tonytsang and kareny recipy
1- Butter and egg yolk are easy to burn over high heat.  Use medium heat is recommended.
tonytsang and kareny recipy
2- Do not overcook the mushroom so that it won't be too soft .
tonytsang and kareny recipy
3- If you want to sauce to be more smooth, use 6 egg yolk instead.  However, it will be less healthy.
tonytsang and kareny recipy
4- Click here to understand what is the cooking terms in this recipe


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