星期三, 7月 20, 2011

[自創食譜]終極西檸脆香雞 (Baked chicken strips with special lemon sauce)



通少好介紹: 終極西檸脆香雞 (Baked chicken strips with special lemon sauce)
西檸雞相信大家吃得不少吧, 但通常我吃到的西檸汁, 味道都是刺喉的,
沒有那種清新及天然的感覺,  不知大家有無同樣的問題呢? 如果你對西檸汁有同樣投訴的話, 我這個終極西檸汁,
你一定要跟著煮一次, 試一下

西檸汁做法, 坊間食譜通常都會加入白醋和白砂糖, 但就是它們, 令到西檸汁喪失了天然的味道和香味,
所以我這個終極的西檸汁將白醋刪除, 砂糖改了用冰糖, 這樣做法雖然奇怪,
但出來的西檸汁才會天然順喉, 味道絕對好得多

也不要忘記加入吉士粉, 它是整個汁的靈魂, 它的香味帶有獨特的蛋香味, 能提升汁料的味道

如果想更好吃的話, 更可以將檸檬皮刨絲, 吃前才灑上, 咁就真係超正,
包你吃過會大叫好味道,
更會不自覺地迷戀這個終極的西檸汁

能吃到這個
天然順喉, 酸酸甜甜的終極西檸脆香雞
, 包你越吃越開胃, 大人小朋友一定會喜歡的, 絕對值得大家一試

廣告:



(password: tonytsang)

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
- ** 急凍雞手指8條, 約300克, (300g of frozen chicken breast Strips)

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2- 本菇(鴻喜菇)400克, 去蒂弄散 (400g of Shimeji mushroom, stemmed off, separated)
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3- 中型洋蔥1個, 去皮切粒 ( 1 medium onion, peeled, diced)
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4- 紅椒1個, 約250克, 切絲 (1 red bell pepper,sliced )

** 如買不到急凍雞手指, 可以自己製造的:
400克雞柳切件 + 1/2茶匙鹽, 糖撈勻, 準備2隻碟, 一隻載入蛋2隻發勻, 一隻載入2杯麵包糠和1茶匙黑椒粉, 將雞柳
沾蛋漿, 再沾上麵包糠, 放入冰格雪30分鐘即可

** You can make your own chicken strip if you cannot get one from the supermarket
400g of chicken fillet, cut into large pieces.  Marinade with 1/2 tsp of salt and sugar.  Blend 2 egg in one dish.  Put the 2 cup of breadcrumb with 1 tsp of black pepper.  Coat evenly the chicken strip with the blended egg.  Coat it evenly with the breadcrumb.  Put into the freezer for 30 minutes.

汁料 Sauce mixture
份量只供參考 (just for reference only)
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1- 新鮮檸檬汁3-4湯匙 (3-4 tbsp of fresh lemon juice)
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2- 凍水2湯匙 (2 tbsp of cold water)
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3- 吉士粉1湯匙 (1 tbsp of custard powder)
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4- 熱水100毫升 (100 ml of hot water)
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5- 冰糖約15克 (15g rock sugar)
做法 Steps


1- 柳先用攝氏190度焗15-20分鐘, 汁料中的凍水和吉士粉攪勻至無粒
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2- 於雞件焗好前10分鐘, 用易潔鑊, 快火落油約1/2湯匙起鑊, 加入洋蔥和1/3茶匙鹽炒至軟身(圖1), 再加紅椒和本菇勻, 炒約2分鐘 (圖2), 再加冰糖熱水煮滾至糖完全溶化, 逐少加入檸檬汁至自己喜歡的酸甜味道, 逐少加入吉士粉水, 一面攪拌至杰度適中(圖3), 雞件先上碟, 將其他材料和汁料淋上即成
tonytsang and kareny recipy
1- Baked the chicken with 190 Celsius for 15-20 minutes.  Mix the custard powder with cold water until completely dissolved.
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2-  10 minutes before the chicken is done, heat the non-sticky pan with 1/2 tbsp of oil over high heat.  Stir in the onion with 1/3 tsp of salt.  Stir fry the onion until soft (fig.1).  Stir fry the peppers, and mushroom. Stir-fry and mix it well (about 2 minute) (fig.2).  Pour in the hot water and rock sugar.  Cook until the sugar is totally dissolved.  Add in the lemon juice according to your taste. Stir in custard mixture at a time until the sauce is thicken.  Dish up the baked chicken and pour the sauce and ingredients over.  Serve it in hot..
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貼士 Tips
1- 這個終極西檸汁的材料, 一樣都不可以少的, 否則味道會很不同, 做不出所謂終極的效果
tonytsang and kareny recipy
2- 檸檬汁要最後先加因為檸檬的汁的香味是不可以煮太耐的
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3- 吉士粉有埋獻的功效, 所以亦要等最後調好味道才好加入
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4- 按這裡查看 "有關烹調術語" 的解釋
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1- Don't replace any sauce mixture ingredient or the outcome won't be the as good as described.     
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2- Only add in the lemon juice at the end as it is not suitable to cook lemon juice over long time.
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3- Custard powder will thicken the sauce.  Add the custard mixture after you have adjust the taste 
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4- Click here to understand what is the cooking terms in this recipe


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4 則留言 :

  1. 通少...我係煮野食ge新手...
    我想問...如果想煮個米粉食....
    除左雞湯,濃湯寶之外....有冇咩係岩平時想煮ge湯/汁??
    唔該 :)
    [版主回覆07/25/2011 23:48:00]蕃茄湯底啦, 日式麵豉啦, 日式醬油湯底等等

    回覆刪除
  2. 咁我要買吉士粉再試試煮這個西檸汁呢!

    回覆刪除
  3. 本來想穩菠蘿炒飯的做法,點知俾我撞到尼個blog。我非常感激通少可以創造尼個blog同大家一起分享烹飪的樂趣。我算係一個新手,不過我漸漸發覺到煮野過程中有辛苦亦有樂趣。睇到通少不辭辛苦將做法發上來同大家分享,同埋將做法都寫得非常仔細,真係覺得非常之感動呢!
    [版主回覆08/04/2011 00:39:54]好開心聽到你贊賞, 能夠和大家分享都是我的榮幸, 我好希望能幫到每一位, 等大家都能感受烹飪的樂趣呢

    回覆刪除

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