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Three Cups Chicken三杯雞

材料: 土雞腿肉1隻600g或棒棒腿3隻 香油2T+麻油2T 薑10片、整粒蒜頭去皮8瓣、辣椒段2條、蔥段2支切5~6cm長段 米酒8T、台灣醬油4T、冰糖2T、九層塔一把
做法: 1, 雞腿連骨剁成小塊狀,放入滾水汆燙一下去掉髒汙,撈起瀝乾。 骨頭和雞皮在煮的過程中會釋出膠質,讓醬汁更濃郁。 2, 炒鍋小火倒入香油及麻油,隨即放入薑片煎出焦香味,再放入整顆蒜頭炒至軟。 3, 加入辣椒段、蔥段炒香,放入燙好的雞肉煸香。 4, 旁邊空燒一只砂鍋。 5, 加米酒、醬油〈米酒的1/2〉、糖〈醬油的1/2〉不加水,小火蓋起來燜煮10min。 6, 煮至水分快收乾,倒入砂鍋+少許麻油+九層塔蓋著燜10秒,serve。
Step 1: Preparing the Chicken 1 chicken thighs or 3 chicken legs〈600g〉 white seasame oil 2T + black seasame oil 2T Remove excess fat from chicken and cut into 2 inch pieces with a cleaver or a large knife. 10 peeled ginger slices, 8 cloves of garlic, 1 red chilli 2 scallion cut into 5~6cm 8T Chinese rice wine 4T Kikkoman dark Soy Sauce 2T Crystal sugar 1cup basil Step 2: Cooking the Chicken Blanch in boil water for 3 min and drain Combine soy sauce, rice wine and sugar in a bowl. Set aside. Heat oil over low heat and add two kinds of sesame oil. Stir-fry ginger to golden brown〈dry out & curl〉. add garlic, chilli & scallion stir-fry until fragrant, then add the chicken pieces and stir-fry until lightly browned, about 3-4 minutes. Add the rice wine mixture. Cover and simmer for 10 minutes or until chicken is cooked through. DO NOT add water! Step 3: Serving the Chicken open the lid, increase heat & reduce sauce to thicken. heat an earthenware pot pour chicken to the hot earthenware pot, add a few seasame oil, add basil with lid on for 10 sec and serve. while boiling, the bone and skin will release the Collagen,thus will thicken the nsauce. Chef's Note: 加水sauce變淡,會入味不夠深入,也影響著色。所以不要加水。 雞肉碰到鹽會釋出水;雞皮會放出雞油和麻油溶在一起。 蒜頭不拍不切片才不會煮糊掉 檢查:冷藏會凝固表示sauce裏面有膠原蛋白,Good! 便宜做法:大賣場常會有快到期的棒棒腿特價出售,買回來立刻煮掉,就多一道便宜的美味大餐了。 resources:阿基師
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