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大師姐食譜 – 金針雲耳蒸雞

在外地居住了一段時間,對冰鮮雞印象非常麻麻,味道、口感跟新鮮雞實在相差太遠。因此­現在香港還有活雞供應,特別珍惜。
這個金針雲耳蒸雞非常和味,想像一下,雞、冬菇、紅棗和頭菜的味道被金針雲耳吸收,又­有雞汁,用來送飯一流。記住要買新鮮黃油雞之外,不要買被硫磺燻過的金針。選購時,最­好揀色澤較暗,尾端略帶黑色為佳,表示沒被化學加工。食前需浸水數小時,也就吃得安心­。如果入口帶酸,表示金針烘乾不足有細菌滋生。

材料(2-4人用):
1.新鮮黃油雞 半隻(淨重500克,整隻雞重2斤12両)
2.薑 兩片(切成絲)
3.靚中型冬菇 5隻(浸發後每隻切成3塊)
4.頭菜 35克
5.雲耳 15克(最好用老鼠木耳,品質好。)
6.金針 30克
7.紅棗 4粒(浸水,去核,切片)
8.葱白 2條(切度)

醃冬菇材料:
1.薑汁 ½茶匙
2.鹽 少許
3.糖 少許
4.生粉 1/6茶匙
5.油 1茶匙

醃雞材料:
1.鹽 ½茶匙
2.糖 ¼茶匙
3.生抽 2茶匙
4.日本富士蠔油 1茶匙
5.薑汁 ½茶匙
6.生粉水 1茶匙生粉+ 1湯匙水
7.油 1湯匙
8.麻油 1茶匙

爆金針雲耳材料:
1.油 1湯匙
2.鹽 少許
3.薑 1片
4.紹酒 1茶匙(灒酒用)

做法:
1.雞洗乾淨,拿走雞肚的血塊及頸的氣喉。用乾淨毛巾抹乾雞內外。
2.雞斜斬成細件。
3.雞用鹽、糖、生抽、蠔油及薑汁撈好,加入生粉水,攪勻後加入油及麻油,醃30分鐘­。
4.金針用足夠水浸15分鐘,換水再浸15分鐘,切去頭尾硬塊,每條打結。
5.浸了水的紅棗去核,切細塊。
6.冬菇去蒂用水浸2小時。然後揸乾水,切片,用醃冬菇材料撈勻,醃30分鐘。
7.雲耳浸水15分鐘,沖淨,剪去中間硬塊,如太大,一切為二。
8.用水沖洗頭菜後在小碗裏放入丁點鹽,加入水將頭菜浸10分鐘。倒去水,頭菜切成小­薄片(約 1/4公分厚)。
9.燒熱鑊,落油1湯匙、鹽及1片薑,油熱時爆金針、雲耳1分鐘,灒酒後加入冬菇再炒­半分數。
10.雞件加入冬菇、金針、雲耳、紅棗及薑絲,撈好。
11.雞件盡量平鋪在深碟裹,大塊及厚肉的放在外面及不要重疊。
12.中大火蒸10分鐘後可隨意撒上葱度,焗1分鐘。拿出,趁熱上菜。

Source: 飲食男女

Cilantro Lime Grilled Chicken

I am SO happy its the weekend. Seriously. I have to resist the urge to make a paper chain count down for the weekend, weekly. We are always grilling in the summer, especially in the summer time. The Cilantro, Lime and Honey flavors make this chicken very fresh and tasty! The flavor is subtle, not […]

Source: Cilantro Lime Grilled Chicken | Chef in Training

Fried Chicken with Rice (Kao Mun Gai Thod)

鹽漬檸檬醃雞翅

這道烤雞翅簡單方便,而且幾乎不失敗。 不論是宵夜要配酒小酌還是晚餐要加菜,只要事先醃好、放入烤箱就完成。

Source: 鹽漬檸檬醃雞翅 – 愛料理

Stir fry bitter gourd with chicken

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Stir fry bitter gourd with chicken. I only knew how to appreciate bitter gourd in recent years. When I was a child I always wonder why would people eat such bitter food? Now bitter gourd is my favourite vegetable and is a must have in my fridge. Stir fry with eggs, omelette style, yong tau hoo style, soup, stir fry with roasted pork and the list goes on. I made mine with lots of gravy as it goes really well with rice.

Bitter gourd
Chicken pieces
Soya sauce
Sugar
Shaoxing wine
Sesame oil
Corn flour
Black beans
Ginger
Garlic
Shallots
Spring onion
Stock or water

Marinate chicken pieces with sugar, soya sauce, wine, sesame oil and corn flour for at least 4 hours.

Stir fry chicken for about 2 minutes over high heat. Remove chicken and stir fry bitter gourd.

Add the ginger, garlic and shallots, spring onions and black beans and stir fry with the bitter gourd for 2 minutes.

Add stock and bring mixture to the boil and reduce the heat. Cover and simmer for 3 minutes until chicken is cooked through. Sprinkle spring onion before serving.

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