食谱取自 : 再回味
姜茸韭菜回锅鸡
材料 A :
½只 菜园鸡
材料 B :
80g
韭菜 ( 切幼粒 )100g 嫩姜
100g 文东姜 ( 我用老姜 )
2小匙 红葱茸
2小匙 蒜茸
2大匙 麻油
100ml 食油
调味料 :
¼小匙 盐2大匙 酱油
1小匙 黑酱油
做法 :
1.
将菜园鸡洗净,大火蒸熟,或者用沸水浸泡至熟透,盛起,待冷却后,剁快。
2.
把嫩姜和生姜削皮,一起捣烂,取出备用。
3.
锅里烧热食油和麻油,加入葱茸和蒜茸,以中火爆香,加入姜茸拌炒至金黄。
4.
加入韭菜和调味料同炒均匀,拌入菜园鸡肉,不停翻炒片刻,即可上桌。
Recipe
source : Memory of Taste by Famous Cuisine
Chicken
with Chives and Mashed Ginger
Ingredients
A :
½ no
free-range chicken
Ingredients
B :
80g
Chinese chives ( finely diced )100g young ginger
100g Bentong old ginger
2tsp chopped red shallot
2tsp chopped garlic
2tsp sesame oil
100ml cooking oil
Seasoning
:
¼tsp
salt2tbsp light soy sauce
1tsp dark soy sauce
Method
:
1.
Rinse chicken , steam in a preheated steamer over high heat until cooked , or
soak in boiling water till chicken cooked through . Dish out , leave to cool .
Cut chicken into pieces .
2.
Peel young and old gingers , pound in a stone mortar into paste , dish out ,
keep aside .
3.
Heat cooking oil and sesame oil in a preheated wok , stir-fry red shallot and
garlic over medium heat until fragrant and golden brown .
4.
Add Chinese chives and seasoning , toss well . Stir in chicken pieces , stirring
constantly till well combined . Dish out , serve hot .
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