Sunday, 17 January 2016

酸甜鸡扒 ~ Sweet & Sour Chicken Chop





食谱取自 :美味风采@160

酸甜鸡扒

材料:
2  全鸡腿
3大汤匙  椰糖 切碎
50g 亚叁膏加水1杯水挤汁

调味料:
A :  1茶匙 2汤匙 生抽 1汤匙 绍兴酒
B :  1汤匙 鱼露

做法
1. 鸡腿去骨摊开,成鸡扒形 .鸡肉有筋部位用刀轻斩数下使筋断,以防煎时卷缩 .

2. A料与鸡扒拌匀腌20分钟。

3. 锅中下适量油烧热,把鸡扒皮朝下用中火煎至两面呈金黄色及熟,取出切块排盘。

4. 把椰糖放入干锅,以中小火煮至溶解及香,倒入亚叁汁及鱼露煮至浓稠,便可淋入鸡腿上。


Recipe source : Oriental Cuisine @ No . 160

Sweet & Sour Chicken Chop

Ingredients :
2 chicken whole leg
3tbsp chopped Gula Melaka
50g asam jawa paste add 1 cup of water and squeeze out juice

Seasoning  :
A : 1tsp sugar , 2tbsp soy sauce , 1tbsp Shaoxing wine
B : 1tbsp fish sauce

Method :
1. Debone chicken whole leg , spread into chop form , cut off its muscle to prevent the meat over extract during cooking  .

2. Marinate chicken chops with seasoning A for 20 minutes  .

3. Heat some oil  in a pan , sear chicken chop with skin facing down , until both side turn brown and cooked  . Cut into pieces and arrange in plate .

4. Melt gula Melaka with medium low heat in a clean wok  , pour in asam jawa juice and fish sauce . Cook until gravy thicken and pour sauce over the chicken chop .