韩式烤鸡肉 Chicken Bulgogi

材料 :
鸡胸肉500克(切薄片)、刀标纯正芝麻油1½汤匙、刀标特级生抽王 2½-3汤匙、黄
糖4汤匙、研磨黑胡椒粉½茶匙刀标油 3-4汤匙(油煎)
配料 :
芝麻1汤匙、辣椒片½茶匙
研磨料 :
姜30克、蒜10克
做法 :
1 将姜及蒜放入搅拌机内搅拌成茸备用。(图1)
2 把鸡肉用研磨料及其余材料捞匀腌好。(图2-3)
3 放置一旁至少3小時或隔夜。(图4)
4 镬内热油,放入鸡肉及酱汁以高温煎至酱汁浓稠及鸡肉熟成。(图5-6)
5 撒上芝麻及辣椒片,趁热享用。

INGREDIENTS :
500g chicken breast meat (sliced thinly), 1 ½ tbsps Knife Pure Sesame Oil, 2½-3 tbsps Knife Classic
Light Soy Sauce, 4 tbsps brown sugar, ½ tsp ground black pepper
3-4 tbsps Knife Cooking Oil for pan frying
GARNISHING :
1 tbsp sesame seeds, ½ tsp chilli flakes
GRIND INGREDIENTS :
30g ginger, 10g garlic
METHOD :
1 Using an electric blender, finely grind the ginger & garlic. (pic 1)
2 Marinade the sliced chicken meat with all the ingredients. (pic 2-3)
3 Leave aside for 3 hours or overnight in the refrigerator. (pic 4)
4 Heat oil and pan-fry the marinated meat on high heat until all sauce are caramelized and meat are
well cooked. (pic 5-6)
5 Garnish with sesame seeds and chilli flakes. Serve immediately.

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