蒜片香爆辣子雞
材料:
雞全髀(斬件) 3隻
蒜片(煎香) 3/4杯
辣椒乾(切碎) 1隻
豆豉(剁碎) 2茶匙
蔥(切碎) 2條
醃料:
生抽 1 1/2湯匙
生粉 1湯匙
胡椒粉 1/8茶匙
鹽 1 1/2茶匙
酒 1/2湯匙
汁料:
上湯 3/4杯
麻油 1/2茶匙
糖 3茶匙
生抽 1湯匙
茄汁 2湯匙
做法:
1.將雞件醃味後,拍上生粉,炸熟.
2.爆香豆豉,辣椒乾,加入蒜片,倒入雞件,灒酒.
3.倒入汁料煮滾,冚蓋煮片刻至汁濃,最後加上蔥段.
Sauted Spicy Chicken with Garlic
Ingredients:
3 chicken leg chopped into pieces
3/4 glass of garlic slices, shallow-fried
1 dried chilli, chopped
2 tsp preserved black bean, chopped
2 spring onion,cut into sections
Marinade:
1 1/2 tbsp light soy sauce
1 tbsp cornflour
1/8 tsp pepper
1 1/2 tsp salt
1/2 tbsp wine
Sauce:
3/4 glass of stock
1/2 tsp sesame oil
3 tsp sugar
1 tbsp light soy sauce
2 tsp ketchup
Method:
1.Marinade chicken.Dust cornflour on.Deep-fry briefly until in golden colour.
2.Heat wok with preserved black bean and dried chilli.Add in the shallow-fried garlic slices.Then put the chicken back to wok.
3.Splash wine on and pour the sauce on.Cook until the sauce done.
Cover and bake to cook for a while.Stir-fry until the sauce thicken.Sprinkle spring onion on.Serve.
Apr 22, 2010
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