咖啡焦糖鸡卷 ~ Coffee Wrapped with Caramelized Coffee Chicken

食谱取自 ：美味风采第161期

咖啡焦糖鸡卷

咖啡卷材料：

155g 普通面粉 （筛过）
25g x 2包  3合1白咖啡
1/4茶匙 盐
250ml  牛奶
2粒 鸡蛋
2汤匙 食油

咖啡焦糖鸡材料：

450g 鸡胸肉
3汤匙  牛油
125ml 清水

腌料：

1茶匙 粟米粉
25g x 2包  3合1白咖啡
盐和胡椒粉适量
3 ~ 4汤匙 蜜糖

配料：

生菜叶
cheddar芝士
番茄
甜椒 /灯笼椒
美奶滋

皮卷做法 ：

1. 把所有皮卷料以手打器搅拌混合成面糊。

2. 在23公分不粘锅热油后倒入1勺的面糊，煎成面皮，只需反转一次；重复步骤至材料用完。

3. 以布盖住煎的面皮，以面干掉。

鸡肉做法 ：

1. 用腌料腌鸡肉小时或更久。

2. 起锅热牛油，把鸡胸肉和腌汁一起放入，加水煮至熟透。

3. 待鸡肉凉了后才切片。

组合 ：

1. 铺一块面皮在碟子上，然后放入生菜，咖啡焦糖鸡肉片，适量cheddar芝士茸，番茄和甜椒 /灯笼椒，再淋上美奶滋。

2. 把材料卷起，淋上咖啡沾酱即可享用。

Recipe source : Oriental Cuisine @ No.161

Coffee Wrapped with Caramelized Coffee Chicken

Coffee wrap skin :

155g plain flour ( sifted )
25g x 2 sachets charcoal roasted white coffee
1/4tsp salt
250ml milk
2 eggs
2tbsp cooking oil

Caramelised Coffee Chicken :

450g chicken breast meat
3tbsp butter
125ml water

Chicken marinate :

1tsp corn flour
25g x 2 sachets charcoal roasted white coffee
salt & pepper to taste
3 ~ 4tbsp honey

Sub-ingredients :

salad leaves
cheddar cheese
tomatoes
capsicum
mayonnaise

To prepare coffee wrap skin :

1. Combine all the skin ingredients using a wire whisk and mix into batter .

2. Heat oil in a non-stick 23cm pan . Pour in a ladle of the batter and sear in low heat , turning over once . Repeat till all the batter us used .

3. Cover the skin with tea towel  to prevent the skin from drying and becoming hard .

To prepare caramelized coffee chicken :

1. Marinate the chicken breast meat with the marinades for 1 hour or more .

2. Melt butter and cook the marinated chicken pouring everything in adding the water and turning over till the meat is thoroughly cooked .

3. Slice meat into smaller pieces when meat is cool , set aside .

To wrap :

1. Place a piece of coffee wrap on a plate , top with salad leaf , caramelized coffee chicken pieces , some shredded cheddar cheese , tomatoes , capsicum and mayonnaise .

2. Wrap up and drizzled with extra coffee sauce . Serve .

彩虹芋香条 ~ Rainbow Yam Cracker

食谱取自 ： 美味风采第161期

彩虹芋香条

材料：

300g 去皮芋头
面粉少许
30g 黄甜椒（ 切小丁 ）
30g 红甜椒（ 切小丁 ）
50g 青瓜 （ 切小丁 ）
炒香芝麻少许

调味料：

1汤匙 酸梅酱
1汤匙 生抽
1/4茶匙 胡椒粉
50g  水

做法 ：

1. 将芋头切长条约6cm x 1.5cm , 浇上少许面粉拌匀。

2. 烧热油放入芋条炸至金黄色香酥，盛起沥干油，排上碟。

3. 锅留少许油，加入小丁炒香，再加入调味料拌煮均匀，淋在芋香条上，洒上芝麻即可享用。

Recipe source : Oriental Cuisine @ No.161

Rainbow Yam Cracker

Ingredients :

300g yam without skin
some plain flour
30g yellow capsicum ( cut into cubes )
30g red capsicum ( cut into cubes )
50g cucumber ( cut into cubes )
some toasted sesame seeds

Seasoning :

1tbsp plum sauce
1tbsp soy sauce
1/4tsp pepper
50g water

Method :
1. Cut yam into 6cm  x 1.5cm , coat with plain flour .

2. Heat oil in wok and deep fry the yam strips until crispy , drain and arrange in plate .

3. Keep some oil in wok , sauté cubed ingredients until fragrant , toss in seasoning and then pour over fried yam , sprinkle sesame seeds on top and serve .

财源滚滚 ( 绍兴醉鸡腿 ) ~ ShaoXing Wine Chicken Roll / Chinese Drunken Chicken

食谱取自 ： 小小米桶 / The Woks Of Life

绍兴醉鸡腿

材料：

2只 去骨全鸡腿
盐适量 ( 抹在生鸡肉上 )

酱汁材料：
2 ~ 3片 当归 ( 或是3g 的份量 )
1小匙 枸杞
400ml 水 ( 我用高汤 )
200ml 绍兴酒
2小匙 盐

做法：

1. 把当归和枸杞放入锅中加入400ml的水，滾后转小火继续煮30分钟，熄火备用。

2. 鸡腿洗净去骨，取一張锡箔纸，将鸡腿摊开皮朝下放置，然后洒上少许盐。

3. 再把鸡腿卷起來，並用锡箔纸包成像糖果狀 。

4. 将卷好的几腿放入蒸锅里，以大火蒸20分钟后取出，直接浸泡在冰开水中等积鸡肉卷降溫后，拆开锡箔纸拿出鸡腿，备用。

5. 最后在先前煮好的汤汁中，放入蒸好的鸡腿卷和绍兴酒 ( 並加盐调味 ) 一起浸泡，等汤汁完全涼了之后，盖上盖子或封上保鲜膜，放入冰箱冷藏1 ~ 2天等待入味 。

6. 入味后将鸡腿取出，用刀子切片，即可。

贴心建议 ：

~ 鸡肉吃完后绍兴酒汤汁保存好的话，可以再加鸡肉进去浸泡喔 .

~ 鸡肉一定要放置到完全变涼. 再泡入冷汤汁中, 否则容易腐坏。



Recipe source :  mitongwu  /  The Woks Of Life
 

ShaoXing wine Chicken Roll / Chinese Drunken Chicken

Ingredients :

2 pieces chicken thighs ( boneless )
some salt
4 pieces aluminium foil

For the brine  :

2 ~ 3 slices “ Dang Gui “
1tsp dried wolfberries
400ml water （ can replace with chicken broth）
200ml ShaoXing wine
2tsp salt

Method :

1. In a pot , pour in 400ml water , dang gui and wolfberry , bring to a boil and simmer over low heat for another 30 minutes .Turn off heat and set aside for later use .

2. Rinse off the deboned chicken . Grab 2 pieces of aluminum foil , lay each piece of chicken onto a piece of foil , and sprinkle with some salt .

3. Roll it up lengthwise and then wrap in the foil , twisting both sides to form a candy-like bundle .

4. Steam the chicken in the foil over high heat for 20 minutes . Transfer the foil wrapped chicken to an ice bath water ,  until the chicken is completely cool. This step ensures that the juices remain locked in and improves the chicken’s overall texture.

5. Once the chicken is cool, unwrap the chicken and place in the brine. Cover and refrigerate for 12 ~ 24 hours. Slice and serve cold or at room temperature .

中式脆皮烧鸡 ~ Chinese Roast Chicken

食谱取自 ：邱妈咪的厨房记事本

中式脆皮烧鸡

材料 ：

1只 净鸡（2kg ）

腌料 ( 混合均匀 ) ：
1  1/2汤匙盐
2汤匙 糖   
1茶匙 桂皮粉   （ 我用2支桂皮 ）
1/2茶匙 胡椒粉
1茶匙 五香粉
1汤匙 花雕酒 

脆皮上色料 :
150ml  热水 
2 汤匙 麦芽糖或蜜糖
1/2茶匙 老抽
1茶匙 盐
2 汤匙 白醋/水果醋

做法 ：

1. 把腌料倒入洗净的鸡肚腔内平均涂开， 用钢签在肚内肉厚的部位刺几下让腌料容易渗透。力道可要拿捏好， 小心可别把鸡皮刺穿！更别刺伤自己的手！！

2. 用钢签或竹签把开膛的部位别上（缝密）。收在冰箱内隔夜， 或最少腌3小时。把腌好的鸡挂好， 就可以开始烫鸡的步骤了。

3. 烫皮：在锅内烧开1500ml 的水，把沸水重复的淋在鸡的表皮至鸡皮紧缩（大约十来下吧）。

4. 把烫好鸡皮的沸水倒剩下大概半小碗（ 150ml ）的分量在锅内， 调开麦芽糖， 盐，老抽及醋。

5. 不断的重复往鸡皮上冲，至皮上色。

6. 把上好色料的鸡挂起， 用电风扇吹4～6小时至鸡皮乾锢。 天气热时， 请挂在冷气房内吹风扇。

7. 把吹干皮的鸡挂进预热的炭烤炉内，先烤背面30分钟， 在转过来烤胸面30分钟。

8. 如果用电烤箱， 先把烤箱用上下火预热至200c , 把鸡放在烤盘的内烤架上，鸡胸向上，盖上铝箔，先烤50分钟.

9. 50分钟后，这时可以选择用油炸法或是继续用烤箱烤。如用油炸法，把鸡放进热油中炸至鸡皮金黄香脆即可。（炸时不停的把热油淋在鸡只上）如用烤箱，把温度调至180度C，去掉铝箔， 把鸡翻过背面， 继续烤15分钟。从第12分钟开始， 要注意鸡皮的情况，不要烤焦。如发现有的部位已经烤的比较深色， 可用铝箔遮起，以免烧焦， 继续再烤别的部位。

10. 之后再翻，把胸面向上， 再烤20分钟或至上色。

11. 把烤好的脆皮烤鸡挂起（以免浸到汤汁，皮才会脆），稍微降温后才切块盛盘。

 

 

Recipe source : Mommy Khoo's Kitchen Diary

Chinese Roast Chicken

Ingredients :

1 whole chicken ( about 2kg )

Marinade ( mix well ) :

1  1/2tbsp salt
2tbsp sugar
1 tsp cinnamon powder （ I replaced it with 2 cinnamon stick ）
1/2tsp ground pepper
1tsp five spice powder
1tbsp Shao Xing wine

Crispy skin colouring :

150ml hot water
2tbsp maltose or honey
1/2tsp dark soy sauce
1tsp salt
2tbsp rice vinegar or apple cider vinegar

Method :

1. Pour marinade into the chicken's cavity and rub evenly. From inside the cavity , use a skewer to poke several times, especially the breast (thick) part to ensure a better marinate process. Be careful not to puncture the chicken's skin and hurt yourself accidentally.

2. Pin up the opening using a skewer and let the chicken sitting in the refrigerator overnight or at least 3 hours. After which we can start the scalding procedure.

3. Hang the chicken above a wok of boiling water ( about 1500ml ), repeat bathing ( about 10 times or so) the whole chicken with the boiling water until the chicken's skin shrank.
4. Discard most of the boiling water used for scalding the chicken , keep about 150ml boiling water in the wok , pour in the crispy skin colouring ingredients , stir to dissolve.

5. Keep bathing the hot mixture onto the chicken's skin until skin coloured.

6. Hang the coloured chicken in front of a spinning electric fan for 4 ~ 6 hours or until skin dried , keep this procedure in an air conditioned room during hot season.

7. Hang the dried chicken in the preheated charcoal stove, roasting the back first for 30 minutes, then another 30 minutes for the breast side or until finely done.

8. If you are using an electric oven, preheat the oven using BAKE mode ( upper and lower heating ) to 200 degree C , place the chicken in breast up position in a roasting pan lined with a metal rack, preferably a V rack, cover the chicken with aluminum foil , bake for 50 minutes.

9. After 50 minutes, you can option for deep frying the chicken until the chicken's skin is crispy or continue to roast the chicken in the oven. To continue roasting , lower the oven's temperature to 180 degree C , then remove the foil , turn the chicken around ( back up ) and continue baking for another 15 minutes. Keep an eye on the chicken after 12th minute of baking to prevent over burnt . Cover the darken chicken part with foil to prevent over burnt and continue the roasting process until done.

10. Later turn the chicken breast up and bake for another 20 minutes or until the skin is done.

11. Hang up the roasted chicken to prevent soaking in the gravy to achieve crispy skin result. Cut and serve the chicken after cooled.

食谱取自：名食谱@ 第30期

辣椒酱

材料：

5条 红辣椒
10条 指天椒
60g 生姜
60g 蒜瓣
3粒 酸柑 ( 挤汁)
1小匙 盐
2大匙 鸡油

 

做法：

1. 先把辣椒，指天椒，生姜 ，蒜瓣一起以搅拌器捣烂.

2. 取出拌入酸柑汁，盐 ，鸡油，调均匀，即可。

 

Recipe source : Famous cuisine @ No.30

Chilli sauce

Ingredients :

5 red chillies
10 chilli padi
60g ginger
60g garlic
3 limes ( squeeze out juice )0
1tsp salt
2tbsp chicken oil

Method :

1. Blend chillies , chilli padi , ginger and garlic together till smooth .

2. Add in lime juice , salt and chicken oil . Mix till well combined . Serve with roasted chicken .