食谱取自 : 北马经典 ~ 风味煮炒
香茅酸梅鸡片
材料:
300g
鸡胸肉 ( 切片 )2大匙 面粉
1/2碗 木薯粉
4杯 炸油
1支 香茅 ( 切丝 )
3粒 葱头仔 ( 切丝 )
腌料 :
1/2小匙 盐1小匙 蚝油
1/4小匙 胡椒粉
1/4小匙 麻油
2大匙 水
1大匙 油
汁料 :
3大匙 酸梅酱1/2大匙 糖
1/4小匙 盐
2大匙 番茄酱
120ml 水
做法 :
1.
把鸡肉片加入腌料,充分拌匀,腌30分钟。然后加入面粉拌匀。
2.
把腌好的肉片沾上木薯粉,放置5分钟待反潮,放入热油里,用大火炸至金黄色,捞起,沥干油待用。
3.
留1大匙油炒香香茅和葱头仔,加入汁料煮滚,放入炸好的鸡肉片,快速炒匀即可盛起。
Recipe
source : Classic Hawkers’ Fare from The North
Sweet
& Sour Chicken with Lemongrass
Ingredients
:
300g
chicken breast meat ( sliced )2tbsp plain flour
1/2 tapioca flour
4 cups oil for deep-frying
1 stalk lemongrass ( shredded )
3 shallots ( shredded )
Marinade
:
1/2tsp
salt1tsp oyster sauce
1/4tsp pepper
1/4tsp sesame oil
2tbsp tomato sauce
120ml water
Sauce
:
3tbsp
plum sauce1/2tbsp sugar
1/4tsp salt
2tbsp tomato sauce
120ml water
Method
:
1.
Combine chicken with marinade and stir well . Marinate for 30 minutes . Add in
plain flour and mix well .
2.
Coat marinated chicken with tapioca flour and leave for 5 minutes before adding
into hot oil . Deep-fry in hot oil at high heat until golden brown . Dish and
drain .
3.
Leave 1tbsp oil in wok , stir-fry
lemongrass and shallots until aromatic . Add in sauce and bring to boil , add
in fried chicken and stir-fry quickly until well mixed . Dish up and serve .
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