食谱取自 : 张莉婵 @ 巧手菜全是真功夫 !
油淋去骨鸡
材料:
2只 全鸡腿
腌料:
1杯 生抽1/2汤匙 糖
1/2汤匙 绍兴酒
1棵 葱( 拍扁 )
1寸 姜( 拍扁 )
蘸酱 :
2寸 姜( 磨幼 )2棵 葱(切碎 )
1/2杯 生抽
1汤匙 油
1茶匙 麻油
黑胡椒粉调味
做法 :
1. 鸡腿骨取出,摊开呈扁平状,用刀划数条痕。
2. 腌料倒入大碗内拌匀,放入鸡腿腌1小时。
3. 取出鸡腿,沥干。,放入蒸锅内蒸20分钟。
4. 锅中烧热大量油,放入鸡腿,炸至金黄色。
5. 取出炸鸡腿,切块后排放在碟上。
6. 蘸酱材料倒入小锅内,煮滚。
7. 炸鸡腿配蘸酱一同享用。
小贴士 :
割划的目的是为了防止鸡腿肉在油炸过程中卷起。
Recipe source : Traditional Handmade Dishes by Patsie Cheong
Deep-fried Bonelsss Chicken
Ingredient :
2 chicken legs
Marinade :
1 cup light soy sauce1/2tbsp sugar
1/2tbsp Shaoxing wine
1 stalk spring onion ( bruised )
1 inch ginger ( bruised )
Dipping sauce :
2 inches ginger
( grated )2 stalks spring onion ( chopped )
1/2 cup light soy sauce
1tbsp oil
1tsp sesame oil
black pepper to taste
Method :
1. Remove the bones from chicken legs , and lay then
flat . Score a few slits on top .
2. Mix marinade in a deep bowl . Add chicken legs and
marinate for 1 hour .
3. Remove chicken legs and drain well . Place chicken
legs in a steamer and steam for 20 minutes .
4. Heat up a large pot of oil , deep-fry chicken legs
until golden brown .
5. Remove fried chicken legs and cut into slices .
Arrange them on a serving plate .
6. Pour dipping sauce in a sauce pan and bring to a
boil .
7. Serve fried chicken with dipping sauce .
Tip :
The purpose of scoring a few slits onto the chicken is
to prevent the chicken from curling up while deep-frying
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