[自創食譜] 蠔香菇菇夠滑雞 (Pan-fry chicken fillet with mushroom in oyster sauce)

http://ton http://tonykarenkitchen.com/ [Prep 準備: 20 minutes | Cook 烹調: 20 minutes | For 份量: 4 people | Calories 熱量: 1350 (Estimated/ 估計) ] 按此列印食譜 (Print Recipes) 檔案密碼是 (Password): tonykarenkitchen.com http://tonykarenkitchen.com/ 材料 Ingredients                                                               1- 雞柳350克, 切成大件 (350g Chicken fillet, cut into large pieces) 2- 中型洋蔥半個, 去衣, 切絲 (1/2 medium onion, sliced) 3- 白磨菇 10粒左右 去蒂切半 (10 white mushrooms, stemmed off, halved) 4- 蒜蓉 1湯匙 (1 tbsp minced garlic) 5- 麵粉或粟粉3湯匙 (3 tbsp of flour or corn starch) 6- 熱水50毫升 (50ml of hot water) http://tonykarenkitchen.com/ 汁料 Seasoning                                                                 [份量只供參考 (just for reference only)] 1- 糖1/2湯匙 (1/2 tbsp of sugar) 2- 蠔油2湯匙 (2 tbsp of oyster sauce) 3- 熱水110毫升 (110ml of hot water) 4- 麻油1/2茶匙 (1/2 tsp of sesame oil) http://tonykarenkitchen.com/ 做法 Steps                                                                         1-  將雞扒用"通少中式醃肉法"醃15分鐘, 然後雞扒兩面撲上麵粉, 易潔鑊快火落1湯匙油起鑊, 將雞扒兩面煎至微黃, 轉中火, 加入熱水, 蓋頂焗4分鐘 Marinade the chicken with "Tony marinade method" for 15 minutes.  Then, coat both side of the chicken with flour.  Heat the pan with 1 tbsp of oil.  Pan-fry the chicken until both side turn brown.  Turn the heat to medium.  Add in hot water.  Cover and simmer for 3 minutes under medium heat.     2-  小心倒走易潔鑊內的水和油, 轉快火, 加入洋蔥連1/3茶匙鹽, 白磨菇, 蒜蓉炒至洋蔥軟身, 加入汁料, 蓋頂轉中火, 焗3分鐘, 上碟即成 Remove the oil and water in the pan.  Turn the heat to high. Stir in the onion with 1/3 tsp of salt, mushroom, garlic.  Stir fry the ingredient until the onion is soft.  Add in the sauce mix.  Cover and simmer for 3 minutes over medium heat.  Dish it up and serve it in hot. http://tonykarenkitchen.com/ 貼士 Tips                                                          1- 雞肉先煎封, 再用熱水焗熟它, 能保持雞肉的肉汁, 也能確保嫩滑, 而用水焗雖然沒有煎的香脆, 但時間快, 用油少, 比較健康 2- 磨菇會縮小及出水, 所以不宜煮太耐, 如果找不到白色磨菇, 改用罐頭草菇都沒有問題, 但記得要先出出水才好用 3- 汁料的味道每個人喜好不同, 建議先加入1湯匙蠔油, 試好味, 再決定加不加入預下的蠔油 1- Brown the chicken and simmer it with hot water can make juicy chicken and make it soft.  Pan fry the chicken only can make it crispy but will need more time and will use more oil. 2- Do not add the mushroom too early as it will release a lot of water and it will shrink.  You can replace the white mushroom with the mushroom in the cane.  Make sure you blanch it before use. 3- It is recommend to add only 1 tbsp of oyster sauce first.  Taste it and decide if you want to add the remain oyster sauce. Copyright © 通之廚房. All rights reserved.

 

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