星期四, 3月 21, 2013

[通少食譜]大韓柱侯雞鎚 (Chicken thighs with Korean chili paste and chu hou sauce)


按此列印食譜 (Print Recipes)
檔案密碼是 (Password): tony

[Prep 準備: 30 minutes | Cook 烹調: 20 minutes| Serve 份量: 4 | Calories 熱量: 330 per serving ]
http://tonykarenkitchen.com/
.: 簡介 Info:.
韓國醬料加中國醬料嘅crossover,  photo th113_.gif非常有趣的組合, 而且出奇地好味道
雞鎚多汁好味道, 但怕肥的話, 可以去皮先煮,  photo onion2064.gif不過無皮真係無咁香口的, 要自己取捨啊
 photo onion2073.gif雞鎚其實好難醃到好入味的, 如果你要好有味的話, 就要加少少柱侯醬醃過夜喎, 不過我覺得唔需要, 因為啲醬汁好濃味, 所以反而雞無需好有味道
炸香的蒜頭, 蔥頭真係好肥, 但真係好香口, 同雞一齊炆一陣, 成屋都香噴噴,  photo onion2065.gif真係口水都流呀, 大家記得要試下, 包你喜歡的
 photo onion203.gif如果試過我任何食譜, 都可以將你作品post上我facebook page, 等我同大家分享啊
http://www.facebook.com/tonykarenkitchen 

.: 材料 Ingredients :. 
1- 雞鎚12隻左右 (Chicken thighs, 12 pieces)
2- 中型洋蔥半個, 去皮, 切粒 (Onion, peeled, cut into pieces, diced)
3
- 蒜片1/2量杯 (Thin garlic slices, 1/2 cup)
4- 紅蔥頭4粒, 去皮, 切片 (1 shallot, peeled, sliced)
5- 青蔥粒, 1湯匙 (Diced green onion, 1 tbsp)
6- 薑3片 (Ginger slices, 3 pieces)
7- 麻油1/2茶匙 (Sesame oil, 1/2 tsp)
.: 汁料 Sauce mixtures :.
1- 清雞湯1/2罐, 約150毫升 (Chicken broth, 1/2 cane, 150 ml)
2- 熱水100毫升 (Hot water, 100ml
)
3- 糖1/2茶匙 (Sugar, 1/2 tsp)
4- 柱侯醬1湯匙 (Chu Hou Sauce, 1 tbsp)
5- 韓國辣椒醬1湯匙 (Korean chili paste, 1 tbsp)
6- 魚露1/2茶匙 (1/2 tsp of fish sauce)

.: 做法 Directions :.  
Step 1:
 
豬肉用"通少中式醃肉法" 醃30分鐘備用, 易潔鑊用中快火落1/2湯匙油起鑊, 將雞鎚四面煎至金黃(每面煎約1分半鐘), 盛起隔油備用, 原鑊加入2湯匙油中快火燒熱, 加入薑, 紅蔥頭, 蒜片炒至金黃, 盛起隔油備用 
 
Marinade the Pork with "Tony's Marinade Method" for 30 minutes.  Heat the non-sticky pan with 1/2 tbsp of oil over medium-high heat until hot.  Pan-fry the chicken until all sides are brown (about 1 minute and half for each side).  Put it in a sieve over a bowl and put it aside.  Add 2 additional tbsp of oil in the pan.  Add in the garlic, ginger and shallot.  Pan-fry them until they are golden.  Drain it well and put it aside.
 
Step 2: 
鑊洗淨抹乾, 加入1/2湯匙油用中快火燒熱, 加入蔥粒和洋蔥連1/3茶匙鹽炒至軟身(約2分鐘), 加入雞鎚, 炒香的薑, 紅蔥頭, 蒜片和汁料煮滾, 轉中慢火, 蓋頂炆約8分鐘或至雞鎚全熟, 加入麻油兜勻, 上碟即成
 
Clean the pan and dry it well. Heat it again with 1/2 tbsp of oil over medium-high heat until hot. Add in the green onion and onion with 1/3 tsp of salt. Stir-fry the ingredients until the onion is soft (about 2 minutes).  Add in the chicken legs, cooked garlic, shallot, ginger and sauce mixture.  Bring the sauce to boil.  Turn the heat to medium.  Cover and simmer for 8 minutes or until the chicken is fully cooked.  Add in the sesame oil and mix it well
.  Dish it up and serve it hot.
.: 小貼士 Cook's notes :.
1- 雞鎚最好用刀深深割一刀, 煮時會比較易熟
2- 麻油都是適宜後落, 因為煮得太耐, 它們的香味會大大減低的 
3- 炆時要留意水份, 若剩下太少的話, 記得加點熱水補充
4- 蒜頭煎前, 浸入熱水1-2分鐘, 隔乾才入鑊, 這樣蒜片不會黏在一起, 煎起來也不會容易燶 
http://tonykarenkitchen.com/
1- Use a knife cut through chicken thighs.  It will make it easier to cook through.
2- It is better to use add the sesame oil last in order to keep its flavor.
3- Be aware the sauce dries out during simmering.  Add hot some water if necessary. 
4- Soak the garlic slices for 1-2 minutes.  It will make it easier to manage when pan-frying them.

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