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香橙焖鸡配馒头Braised Orange Chicken with Spices

香橙焖鸡配馒头Braised Orange Chicken with Spices

┃材料┃
A:鸡全腿3只(留皮)、茴香籽1茶匙、辣椒片1茶匙、孜然1½茶匙、盐1茶匙)、胡椒粉适量、豆根1包
B:红葱头3粒(去皮切片)、蒜2瓣(去皮拍扁)、食油3汤匙、橙2粒(挤汁)、橙2粒(取茸)、橙1粒(切薄片)、清水
100毫升、黄糖3汤匙、盐适量
馒头数粒
┃勾芡┃
薯粉1茶匙、清水2 汤匙
┃做法┃
1. 鸡全腿用其余材料A涂抹腌好。(图1)
2. 在大的平底锅内热1汤匙油,放入鸡腿煎8分钟至皮变脆呈金黄色。将鸡肉翻面继续煎3分钟,移入KHIND煲汤锅。(图2-3)
3. 平底锅热2汤匙油,爆香小葱头、蒜及葱头,撒在鸡肉上。(图4-5)
4. 将豆根煎香,移入KHIND煲汤锅。(图6)
5. 撒上黄糖,铺上橙片,注入清水、橙汁及橙皮,上盖。(图7)
6. 按“FAST STEW”键,烹煮2小时。
7. 煮熟后,倒入薯粉水勾芡,以少许盐调味。
8. 配搭馒头享用。(图8)

┃INGREDIENT┃
A:3 large chicken thighs(skin on), 1 tsp fennel seeds, 1 tsp chilli flakes, 1½ tsp cumin, salt and black pepper to taste, 1 packet beancurd pockets
B:3 shallots (peeled and sliced), 2 garlic cloves (peeled and crushed), 3 tbsps cooking oil, 2 oranges (juiced), zest from
2 orange, 1 orange (sliced), 100 ml water, 3 tbsps brown sugar, salt to taste
Mantao to serve with later
┃THICKENING┃
1 tsp tapioca flour + 2 tbsps water
┃METHOD┃
1. Rub the chicken with all ingredients A.(pic 1)
2. Heat 1 tbsp oil in a large pan, saute the chicken for eight minutes, until the skin is crispy and golden brown. Turn over the chicken, fry for another 3 minutes, then transfer
to KHIND Soup Cooker. (pic 2-3)
3. Add 2 tbsp oil to the pan, saute shallots and garlic until fragrant and golden, sprinkle over the chicken. (pic 4-5)
4. Using the remaning oil in the pan, fry the bean curd pockets until fragrant, transfer to the KHIND Soup Cooker. (pic 6)
5. Sprinkle with brown sugar. Lay the sliced orange all over. Pour over cold water, orange juice and the zest, then cover the lid. (pic 7)
6. Press ‘FAST STEW’ and cook for two hours.
7. Once cooked, thicken with tapioca solution and adjust salt to taste.
8. Serve with the mantao. (pic 8)

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