Sunday, 12 June 2016

香茅酸梅鸡片 ~ Sweet & Sour Chicken with Lemongrass




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 木薯粉
4 炸油
1 香茅 ( 切丝 )
3 葱头仔 ( 切丝 )

腌料
1/2小匙  
1小匙  蚝油
1/4小匙 胡椒粉
1/4小匙 麻油
2大匙
1大匙

汁料 :
3大匙 酸梅酱
1/2大匙
1/4小匙
2大匙 番茄酱
120ml

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. 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 salt
1tsp oyster sauce
1/4tsp pepper
1/4tsp sesame oil
2tbsp tomato sauce
120ml water

Sauce :
3tbsp plum sauce
1/2tbsp 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  .