星期三, 5月 16, 2012

[自創健康食譜]香脆五香雞件 (Baked chicken leg with five spices)



Click here for English Recipe


[Prep 準備: 20 minutes | Cook 烹調: 40 minutes | Serve 份量: 4 people |
Calories 熱量: 240 per serving (Estimated/ 估計) ]
http://tonykarenkitchen.com/

.: 簡介 Info :.

這個雞脾有點將台灣的鹽酥雞, 但鹽酥雞是炸的, 比較肥膩, 這個是焗的, 加上沒有雞脾, 可以話十分健康低卡

好多網友見到雞就會皺眉頭, 常常都問, 怎樣去雪味, 怎樣去毛, 怎樣去騷味, 這個餸可以話沒有這些問題, 因為沒有雞脾, 也沒有脂肪, 所以無毛也沒有騷味, 如果怕有雪味, 可以用鹽擦勻, 再洗淨, 加點薑汁去醃就可以了

香港用的焗爐通常都比較細少, 所以焗時最好蓋上一張錫紙, 咁就唔怕雞脾會焗燶, 大家要留意我怎樣放雞脾於焗盤上, 我是將雞脾放上焗架, 再將焗架放上焗盤, 這樣油就會滴在焗盤而不會弄濕雞脾, 熱氣流動亦會較好, 雞脾焗出來就會比較香脆

最後送多個貼士比大家, 如果唔想焗到成屋煙, 焗盤內放入少少水, 但不要浸到雞脾, 當油滴在水中, 就不會有煙, 記得要留意水是否乾了, 是的話就再加水就可以了
 

.: 材料 Ingredients :.

1- 無皮全雞脾6隻左右 (6 skinless chicken legs (quarter))
2- 麵包糠1杯 (1 cup of breadcrumb)
http://tonykarenkitchen.com/ 

.: 醃料 Seasoning :.

1- 淮鹽3茶匙 (3 tsp pepper salt)
2- 五香粉1.5茶匙 (1.5 tsp 5 spices powder)
3- 白胡椒粉2茶匙 (2 tsp of white pepper)
4- 雞粉1茶匙 (1 tsp of chicken powder)
5- 紅椒粉2茶匙 (2 tsp of paprika powder)
6- 肉桂粉1.5茶匙 (1.5 tsp of cinnamon powder
)

.:做法 Steps :.


1- 
雞件用醃料醃10分鐘, 再撲上麵包糠壓實, 放入冰格雪10分鐘, 同時, 焗爐用攝氏200度預熱  
 
Marinade the chicken with the seasoning for 10 minutes.  Coat the chicken with breadcrumb.  Press it well and freeze it for 10 minutes.  Meanwhile, pre-heat the oven with 200 Celsius. 


2- 雞脾取出於焗架排好, 再蓋上錫紙(不用包實), 放入焗爐焗25分鐘或至全熟, 將蓋面的錫紙拿開, 再焗10分鐘或至雞脾金黃即可

Put the chicken legs on a baking rack.  Cover with an aluminum paper.  Bake it for 25 minutes.  Remove the aluminium paper.  Bake for additional 10 minutes or until the chicken legs is golden.  Dish it up and serve it in hot.
 

 

.:小提示 Tips :.

1- 上完麵包糠後雪一雪, 可以令麵包糠黏得更實
2- 雞脾用竹簽(牙簽)插入最厚肉的位置, 如果沒有血水流出即是熟了
3- 沒有焗爐, 用中慢火煎也是可以的, 但因為太厚, 最好先將雞脾斬成細件再煎比較好
http://tonykarenkitchen.com/
1- Freeze the chicken legs after coating the breadcrumb to ensure the breadcrumb stay on the chicken legs.
2- Poke the chicken legs.  If the juice runs clear, it is done.
3- If you do not have an oven, cut the chicken legs into large pieces and pan-fry it. 

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http://tonykarenkitchen.com/

 
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希望大家多多支持, 買本來看看

2 則留言 :

  1. Hi, Tony, if i don't have Paprika powder but i have paprika flake, can it replace the paprika powder? What is pepper salt? can i replace it with sea salt? Thanks

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    1. paprika flake will work too. But skip it if you don't want to use it.

      Pepper salt is a chinese seasoning that combine salt and white pepper together. If you don't have it, use salt (same portion as pepper salt) and some white pepper. If not white pepper, use some black pepper is fine too. about 1 tsp is enough.

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