食谱取自 :
新新饮食 @ 第88期
炸鸡配泰式百香果酱
材料 :
2只 全鸡腿 ( 去骨 )2杯炸油
腌料 ( 拌匀 ) :
½大匙 蚝油½小匙 胡椒粉
1小匙 麻油
½小匙 糖
酱料 :
6大匙 泰式辣椒酱2大匙 辣椒酱
½朵 姜花( 切碎)
1粒 洋葱 ( 切碎 )
2片疯柑叶 ( 切细丝 )
4粒 百香果肉 ( 挖出果肉 )
裹粉 :
50g
粟粉1粒 蛋 ( 打散 )
50g 面粉
做法 :
1.将酱料全部加一起拌匀备用。
2.将鸡肉加入腌料拌匀腌20分钟,沾上一层粟粉,再沾上一层蛋液,再沾上一层面粉。
3.
烧热油,放入沾好粉的鸡肉炸至金黄色及熟透,捞起沥干油。
4.
将鸡腿斩块, 配上百香果沾酱即可享用。
Recipe
source : YumYum Magazine @ No. 88
Fried
Crispy Chicken with Spicy Passion Fruit Sauce
Ingredients
:
2
chicken whole loge ( deboned )2 cups oil for deep-frying
Marinade
( mix well ):
½tbsp
oyster sauce½tsp pepper
1tsp sesame oil
½tsp sugar
Dipping
sauce :
6tbsp
Thai chilli sauce2tbsp chilli sauce
½ ginger flower ( finely chopped )
1 onion ( finely chopped )
2 pieces kaffir lime leaf ( finely shredded )
4 passion fruits ( scooped out the pulp )
Flour
for coating :
50g
cornstarch1 egg ( beaten )
50g plain flour
Method
:
1.
Combine all ingredients for dipping sauce and mix well .
2.
Mix chicken with marinades and marinate for 20 minutes . Coat chicken with
cornstarch , follow by beaten eggs and then coat with another layer of plain
flour .
3.
Heat up oil for deep-frying , deep-fry chicken till golden brown and well
cooked . Dish and drain .
4.
Cut chicken into pieces and serve with dipping sauce .
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