星期二, 6月 14, 2011

[自創食譜]泰香芒果炒滑雞 (Stir-fry chicken with mango in Thai Style)



通少好介紹: 泰香芒果炒滑雞 (Stir-fry chicken with mango in Thai Style)

夏天已經過去了, 我這邊每日只有最高20度左右, 早上有時只有13度左右,
看來秋天已經來了, 呵呵

不過一到夏季, 家裡就開始有大大少少的工程要做, 所以最近都很忙, 有時要四出買材料裝修, 有時就要打理草地, 返工又忙,
真是想死都無時間呀

夏天整生果餸就最好啦, 今次用芒果加魚露去煮, 芒果味道酸甜, 加上
魚露鹹中一點鮮甜, 簡單但味道極好,
是一道清新開胃的菜式, 大家有時間記得要試試啊
以後大家除了於blog及facebook可以找到我外,
也可以去看看我的微博, 我的微博網址是是:http://t.sina.com.cn/tonynkaren



(password: tonytsang)

Prep 準備: 15 minutes | Cook 烹調: 20 minutes | For 份量: 4 people | Calories 熱量: 1150 (Estimated/ 估計)

材料 Ingredients
1- 無皮雞柳400克左右, 切片 (400g of skinless chicken fillet, sliced)
tonytsang and kareny recipy
2- 皇子菇400克, 切粒 (400g of King Oyster Mushroom, diced)
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- 芒過
2個, 切粒 (2 mango diced)
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)
汁料 Sauce mixture
份量只供參考 (just for reference only)
tonytsang and kareny recipy
1- 魚露3茶匙 (3 tsp of fish sauce)
tonytsang and kareny recipy
2- 糖1/2湯匙 (1/2 tbsp of sugar)
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3- 熱水1湯匙 (1 tbsp of hot water)
tonytsang and kareny recipy

做法 Steps


1- 肉用通少中式醃肉法(但將生抽老抽改為1湯匙魚露)醃15分鐘, 易潔鑊用快火落油約1/2湯匙起鑊, 將雞肉炒熟, 盛起隔油備用(圖1)
tonytsang and kareny recipy
2- 易潔鑊快火落1湯匙油起鑊, 落蒜蓉和洋蔥連1/3茶匙鹽炒至軟身, 再落本菇, 雞肉和青椒炒2-3分鐘(圖2), 加入汁料兜勻煮滾熄火, 加入芒果粒兜勻, 上碟即成
tonytsang and kareny recipy
1- Marinade the chicken with Tony's Chinese marinade method (but replace the soya sauce to 1 tbsp of fish sauce) for 15 minutes.  Heat the non-sticky pan with 1/2 tbsp of oil over high heat.  Stir-fry the chicken until fully cooked.  Drain it in a sieve over a bowl and put it aside .
tonytsang and kareny recipy
2-  Heat the non-sticky pan with 1 tbsp of oil over high heat.  Add the garlic and onion with 1/3 tsp of salt.  Stir fry the ingredient until the onion is soft.  Add the mushroom, chicken, green pepper and stir-fry for 3 minutes (fig.2).  Add in the sauce mix and heat it through (fig.4).  Turn off the heat.  Stir in the mango and mix it well.  Dish it up and serve it in hot.
tonytsang and kareny recipy
貼士 Tips
1- 魚露各牌子味道鹹味大大不同, 上好的魚露應該是帶有甜味的, 如果加了1湯匙後覺得太鹹, 可以加1-2湯匙熱水去稀釋
tonytsang and kareny recipy
2- 生果不宜煮太耐, 所以最後熄火才加
tonytsang and kareny recipy
3- 如果能加入金不換, 味道會更加好
tonytsang and kareny recipy
4- 按這裡查看 "有關烹調術語" 的解釋
tonytsang and kareny recipy
1- different brand of fish sauce will have different saltiness level, make sure you taste the sauce and adjust it accordingly.
tonytsang and kareny recipy
2- Mango is like other fruit.  It is not suitable to cook it for long.  It is recommended to add it at the end of the cooking process 
tonytsang and kareny recipy
3- If you add the Thai Basil, the taste will even better.   
tonytsang and kareny recipy
4- Click here to understand what is the cooking terms in this recipe


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4 則留言 :

  1. 好耐無留言比你啦...
    呢個送真係好吸引我呢  原來唔難整喔
    [版主回覆06/15/2011 21:01:00]我唔好意思就真, 越來越無時間去探你同其他blog友 係呀, 哩個餸好易整, 唔會難到你的, 記得要試下

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  2. 嘩, 好味呀, 又容易整, 一定要試下啦...
    thx
    [版主回覆06/16/2011 23:32:00]好呀, 試完話我知你喜唔喜歡啦

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  3. 通少,我想問下點解我炒親雞柳都好鞋口?!點先可以滑D呀?
    [版主回覆06/16/2011 23:39:00]要醃嘅時候下多點功夫, 如果可以, 先參考一下我平時點醃肉>>" 通
    少中式醃肉法 " 醃好之後, 炒時要先快火, 當上色後, 改中火炒, 炒到入面仲有少少粉紅就好停啦, 餘熱會再整熟啲雞的, 點知中間係咩色呢, 其實唔難, 炒到咁上下就囉舊sample, 咬開看看就得, 遲啲炒得多, 有一定經驗就唔需要咁做

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  4. 我都試下先.

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