Now Reading
菜脯椒仔贵妃鸡 Poached Village Chicken with Pickled Radish and Chilli

菜脯椒仔贵妃鸡 Poached Village Chicken with Pickled Radish and Chilli

材料 A:

清远/菜园鸡1只

材料B:

菜脯150克(浸水五分钟,捞起备用) 、虾米 50克(浸水后剁碎) 、蒜茸1茶匙、 辣椒仔茸1/2茶匙.

调味料:

鸡粉1/2茶匙、糖1/4茶匙

豉油酱汁:

豉油300毫升, 清水150毫升、糖1茶匙、鸡粉1/2茶匙、蚝油1茶匙

 

做法:

  • 先将鸡蒸约 25-30分钟至熟,然后待凉备用。
  • 将所有豉油酱汁一起煮热即可。
  • 将菜脯以大量的油下锅爆香,然后再加入虾米爆至香脆后盛出,滴干油备用。
  • 留少许油在锅,加入蒜茸及辣椒仔,炒香后加入调味料炒均。
  • 把熟鸡斩好后,将材料B撒在鸡上面,另外把煮好的豉油酱汁淋在碟子周围,在鸡肉上面加上芫茜、葱、即可吃用。

 

Ingredients A:

1 whole Kampung chicken

Ingredients B:

150g pickled radish (soak 5 minutes and drain), 50g dried shrimp (soaked & chopped), 1 tsp chopped garlic, ½ tsp chopped chilli padi

推荐

Seasoning:

½ tsp chicken powder, ¼ tsp sugar

Soy sauce:

300ml soy sauce, 150ml water` 1 tsp sugar, ½ tsp chicken powder, 1 tsp oyster sauce

Method:

  1. Steam chicken for 20-25 minutes or until cooked, let cool down and set aside.
  2. Boil all soy sauce ingredients.
  3. Deep fry pickled radish in hot oil; and then add in dried shrimp and continue frying until fragrant, drain.
  4. Keep some oil in wok, sauté garlic and chili padi until fragrant, toss in seasoning and stir to mix.
  5. Chop steamed chicken into pieces, arrange in plate, pour fried ingredient B on top of chicken, and then pour soy sauce around the plate, sprinkle some coriander and spring onion on top, serve.

极品
0
高兴
0
喜欢
0
一般
0
无聊
0

Copyright © 2021 LIFE MAGAZINES. All rights reserved.

Scroll To Top