Monday, 9 September 2013

蒙古鸡 ~ Mongolian chicken







这道蒙古鸡配白饭真的一流啊!我懒所以鸡块没炸过,也一样好吃哦!


食谱取自 :Min's blog

蒙古鸡

材料:
去骨鸡胸肉, 切小块
咖喱叶 适量
小辣椒 4条  ( 我用辣椒干)
洋葱, 切碎 1
蒜头, 切碎 4

 
调味料
辣椒酱 1Tbsp
1tsp
淡奶 100-150ml

做法:

1.鸡肉块加入少许盐,糖,苏打粉(soda powder) Cake (我用低筋面粉), 1/4 鸡蛋液腌大概半小时。(cake 粉炸出来的口感非常好,不会好像用面粉那么硬)。

2.将腌好的肉放进热油炸至金黄色,捞起沥干油。

3.锅内放入适量的油,爆香蒜米,咖喱叶,洋葱碎,小辣椒。

4.接着倒入一大匙的辣椒酱, 糖及适量的淡奶。

5.把炸好的鸡肉倒入,大火炒干,均匀即可。
                                  





Mongolian Chicken

Ingredients :  
Half de-borned chicken cut into small pieces
Curry leaves 
Chili padi 4
Onion (chopped) 1
Garlic (chopped) 4 cloves
Chili sauce 1Tbsp
Sugar 1tsp
Evaporated milk 100-150ml

 
Method :

1. Marinate the chicken with a bit of salt, sugar, soda powder, cake flour and 1/4 egg for half an hour.

2. Heat up oil for frying. Coat the chicken with a layer of tropica flour, and put into oil, fry until golden-brown.

3. With another pan, with low-medium fire, fry together garlic, onion, curry leaves and chili padi.

4. Add in chili sauce, sugar and evaporated milk.

5. Mix in the fried chicken bite, fry with high heat till dry.