蜜汁芝麻鸡块 ~ Honey Sesame Chicken

 

 

食谱取自 ：My Kitchen Snippets & Min's Blog

蜜汁芝麻鸡块

材料 ：

3块 鸡胸肉 / 1/2只鸡 ( 切小块 )

1大匙 酱油

1大匙 米酒 / 花雕酒

1/2大匙 麻油

1小匙 糖

2大匙 面粉

2大匙 粟粉 盐和胡椒粉调味

酱汁 ：

3大匙 甜辣椒酱

2大匙 番茄酱

2大匙 蜂蜜

1大匙 蚝油

2大匙 酱油

1/4杯 水

芝麻 (先烤过)

做法 ：

1. 鸡块先用酱油,米酒,糖,麻油,盐和胡椒粉腌制大概一小时.把面粉和粟粉混合一起,跟鸡块混合。

2. 准备炸油,把鸡块炸至金黄色.取出,备用。

3. 把酱汁材料全部混合好，倒入一锅里,煮至滚,让酱汁变浓稠。

4. 加入鸡块炒匀,洒上芝麻即可。

 

Recipe source : My Kitchen Snippets & Min's Blog

Honey Sesame Chicken

 

Ingredients :
3 pieces of chicken breast or 1/2 chicken  ( cut to bite size pieces )

1 tbsp light soy sauce

1 tbsp cooking wine

1/2 tbsp sesame oil

1 tsp sugar

2 tbsp flour

2 tbsp rice flour or cornstarch

salt & pepper to taste

Sauce :

3 tbsp sweet chili sauce

2 tbsp tomato ketchup

2 tbsp of honey

1 tbsp oyster sauce

2 tbsp light soy sauce

1/4 cup water

some toasted sesame seed

Method :

1. Marinate chicken with soy sauce, cooking wine, sugar, sesame oil , salt and pepper and set it aside for at least an hour. Just before frying mix the 2 type of flour together and mix it into the chicken.

2. Prepare oil for frying. Fry chicken until golden brown, dish out and drain the oil in paper towel. Remove all the oil from the pan.

3. Mix all the sauce ingredients together and pour it back into the pan. Bring it up to a boil and let the sauce thicken a bit.

4. Add in the chicken and toss it gently until the chicken are evenly coated with the sauce. Sprinkle the sesame seeds to the chicken. Serve with warm rice.

This post is linked to the event Little Thumbs Up ( March 2015 Event : Honey ) organized by Zoe from Bake for Happy Kids and Doreen from My Little Favourite DIY and hosted by Joyce from Joyce from Joyce ' N ' Escapade .

 

                               

奇味鸡 ~ Fried Chicken with Special Sauce

食谱取自 ：新新饮食@ 第100期

奇味鸡

材料：

3个 全鸡腿 （去骨，切块 ）
适量粟粉
2杯 炸油
适量生菜叶

腌料：

1小匙 盐
1/4小匙 五香粉
1小匙 生抽
少许胡椒粉

沾酱（拌匀 ）：

2块 腐乳
3大匙 花生酱
2大匙 生抽
2大匙 青葱粒
1大匙 红辣椒粒
1大匙 热水

做法 ：

1. 鸡腿加入腌料腌30分钟，放入热油中炸至金黄色，捞起沥干油分。

2. 生菜叶铺在碟上，再排上扎好的鸡肉块。

3. 配上沾酱一同享用。

Recipe source : YumYum Magazine @ No.100

Fried Chicken with Special Sauce

Ingredients :

3 chicken whole legs ( deboned and cut into pieces )
some cornstarch
2 cups oil for deep-frying
some lettuce leaves

Marinade :

1tsp salt
1/4tsp five spice powder
1tsp light soy sauce
dash of pepper

Dipping sauce ( mixed ) :

2 cubes fermented bean curd
3tbsp peanut butter
2tbsp light soy sauce
2tbsp diced spring onion
1tbsp chopped red chilli
1tbsp hot water

Method :

1. Combine chicken with marinade and marinate for 30 minutes . Deep-fry in hot oil until golden brown . Dish and drain .

2. Lay lettuce leaves onto a serving platter and put fried chicken on top .

3. Serve with dipping sauce .

红糟炸鸡 ~ Red Wine Residuum Fried Chicken

食谱取自 ： 新新饮食@ 第100期

红糟炸鸡

材料 :

3只 全鸡腿  （ 1 开2 ）
2大匙 粘米粉
1大匙 粟粉
1大匙 面粉
2大匙 油

腌料：

2大匙 红糟
1 1/2小匙 糖
1小匙 盐
1/2大匙  生抽
1大匙 姜丝
1小匙 麻油
4杯 炸油

做法 ：

1.把鸡块加入腌料拌匀，腌2小时，加入粘米粉，粟粉和面粉拌匀，加入2大匙油拌匀。

2.把腌好的鸡块放入热油里用中大火炸10分钟至熟，间中轻轻拌匀，让鸡块均匀受热，捞起，沥干油即可趁热享用。

Recipe source : YumYum Magazine @ No.100

Red Wine Residuum Fried Chicken

Ingredients :

3 chicken whole legs ( cut each into 2 )
2tbsp rice flour
1tbsp cornstarch
1tbsp plain flour
2tbsp oil

Marinade :

2tbsp red wine residuum
1 1/2tsp sugar
1tsp salt
1/2tbsp light soy sauce
1tbsp shredded ginger
1tsp sesame oil
4 cups oil for deep-frying

Method :

1. Combine chicken with marinade and marinate for 2 hours . Add in rice flour , cornstarch , plain flour and mix well . Add in 2tbsp oil and mix well .

2. Deep-fry marinated chicken in hot oil at medium-high heat for 10 minutes until the chicken are well cooked . Stir them occasionally while frying to get even colour on ths skin. Dish and drain . Serve hot .

鲍贝腊味珍珠饭 ~ Steam Glutinous Rice with Pacific Clams & Chinese Sausage

 

食谱取自 ： 食尚品味@ Feb / March 2016

鲍贝腊味珍珠饭

材料 ：

1罐 清汤鲍贝  ( 原食谱用15只鲍鱼 )

1公斤 白糯米 ( 洗净，浸隔夜 )

100g 腊肠  ( 去肠衣 ，切粒 )

100g 虾米  ( 浸软，切碎 )

300g 西兰花 / 小白菜  ( 切成15小朵，灼烫 )

调味料A :

20g 冰糖

300g 鸡汤

2汤匙 蚝油

调味料B :

20g 盐

50g 糖

300g 清水

40g 麻油

芡汁 (  拌匀 ) ：

1/2汤匙 玉米粉

2汤匙 水

做法 ：

1. 将鲍鱼 / 鲍贝和调味料A一起蒸90分钟。

2. 将蒸好的鲍鱼 / 鲍贝汁倒入小锅里，加入芡汁勾芡。备用 。

3. 将糯米沥干水份，隔水蒸约45分钟。

4. 锅中烧热少许油，先炒香腊肠粒，然后放入虾米碎炒香，加入糯米饭和调味料B ( 麻油除外 ) 炒匀。倒入麻油拌匀。

5. 将炒好的糯米饭平均分成15份，放在碗或圆形的模里，轻轻压平后扣出。

6. 在糯米饭上面摆放鲍鱼 / 鲍贝，淋上酱汁 ，以西兰花拌边即可。

 

Recipe source : Gourmet Living @ Feb /March 2016

Steam Glutinous Rice with Pacific Clams & Chinese Sausage

Ingredients :

1tin Pacific Clams  ( original recipe is using 15 pieces abalone )
1kg white glutinous rice  ( rinsed and soaked overnight )
100g Chinese sausages  ( skinned and diced )
300g broccoli  / baby bok choy  ( cut into 15 florets then blanched )

Seasoning A :

20g rock sugar
300g chicken broth
2tbsp oyster sauce

Seasoning B :

50g sugar
300g water
40g sesame oil
salt and light soy sauce to taste

Starch solution ( mixed well ) :

1/2tbsp corn flour
2tbsp water

Method :

1. Steam abalone  / pacific clams with seasoning A for 90 minutes  .

2. In a small pot , add in sauce from steamed abalone / pacific clams . Thicken gravy with starch solution . Set aside .

3. Drain glutinous rice then steam for 45 minutes .

4. Heat a little oil in pan . Stir-fry Chinese sausage till  fragrant , then add dried shrimp to fry till fragrant . Add cooked glutinous rice and seasoning B  ( except sesame oil ) to stir-fry well . Pour in sesame oil  and stir well .

5. Divide cooked glutinous rice into 15 portions . Place into a round mould or bowl and press lightly to flatten  . Invert to unmould .

6. Place abalone / pacific clams on top of cooked glutinous rice , drizzle gravy over the abalone / pacific clams , then surround with broccoli or baby bok choy .

千层酿豆腐 ~ Thousand-layer Stuffed Beancurd

食谱取自 ： 张莉婵 @ 巧手菜全是真功夫 !

千层酿豆腐

材料A ：

5块 白豆干

材料B ：

300g 肉碎
200g 虾肉碎
1汤匙 芫荽碎
1汤匙 葱粒
1汤匙 玉米粉
盐和胡椒粉适量

面糊：

150g 脆粉
150ml  水
2汤匙 油
盐和胡椒粉适量

做法 ：

1. 先把豆干切成三角形，再切成薄片。

2. 材料B 放入碗内，朝同一个方向搅匀。

3. 慢慢和轻轻的将1茶匙肉碎混合料涂在每片豆干上，然后一层层叠起。

4. 将所有面糊材料放入碗内，搅拌成幼滑面糊。

5. 锅中烧热油，将面糊均匀淋在豆干上。

6. 轻轻将豆干放入热油内，炸至金黄色。

7. 取出后切半，然后排在碟上，趁热与辣椒酱一同享用。

 

 

Recipe source :  Traditional Handmade Dishes by Patsie Cheong

Thousand-layer Stuffed Beancurd

Ingredient A :

5pcs dried bean curd

Ingredients B :

300g minced meat
200g minced prawn
1tbsp chopped coriander
1tbsp chopped spring onion
1tbsp corn flour
salt and pepper to taste

Batter :

150g crispy flour
150ml water
2tbsp oil
salt and pepper to taste

Method :

1. Cut bean curd into triangular shape , and then cut into thin slices .

2. Mix ingredients B in a mixing bowl  and stir in one direction .

3. Slowly and lightly spread 1tsp of the meat mixture onto each bean curd slice , and stack them up ( layer by layer ) .

4. Mix all batter ingredients in a bowl and stir until the batter is smooth .

5. Heat up some oil  , pour batter all over the bean curd .

6. Place bean curd lightly into hot oil and deep –fry until golden brown .

7. Remove and cut each into halves . Arrange them on a serving plate and serve hot with chilli sauce .