正所謂: 椰香葡汁炆雞翼, 清香惹味好好食

1- 8隻雞全翼, 分開尖, 中和鎚部份 (8 chicken wings, all parts separated)
2- 中型薯仔5-6個, 去皮, 切件 (5-6 medium potatos, peeled and cut into pieces)

1- 椰汁 1罐 400ml (1 cane of coconut milk, 400ml)
2- 李x牌咖哩醬2湯匙 (2 tbsp curry paste)
3- 少許鹽, 糖 (a bit of salt and sugar)

1- 雞翼用1湯咖哩醬和基本野醃15分鐘
2- 快火落油起鑊, 炒薯仔至金黃, 備用
3- 快火落油起鑊, 炒雞翼至金黃 (7成熟), 加入薯仔舖平, 倒入水至材料3/4身位, 快火滾起後, 改中火炆15-20分鐘(若乾水就加些熱水), 當水位降到1/3左右, 就加入汁料攪勻, 若要汁杰可以加入生粉水即成
1- Marinade the chicken wings with 1 tbsp curry paste and usual spices for 15 mins
2- Heat the pan with oil in high heat. Stir-fry the potatos until brown. Put it aside
3- Heat the pan with oil in high heat. Stir-fry chicken wings until brown. Put back the potato and add water up to 3/4 of the ingredients. Once it is boiled, change the heat to medium and cook through 15-20 min (with closed lid). Add the sauce and mix it well. If water is dropped too much during cooking, add some hot water accordingly.


1- 椰汁其實有分糖水用, 煮食用, 注意罐頭標籤
2- 薯仔炒過, 炆時就不會溶
3- 汁料可以加入少許花奶, 會使汁更滑
4- 椰汁不要煮太耐, 否則會失去椰香
同期上映: 上湯煮菠菜

網上說:
菠菜富含多種維生素、蛋白質和礦物質。菠菜中胡蘿蔔素含量略高於胡蘿蔔;維生素C的含量比大白菜高2倍,比白蘿蔔高1倍。一個人一天只需吃100克菠菜就可滿足肌體對維生素C的需要。胡蘿蔔素和維生素C還可抑制癌細胞的擴散。500克菠菜中的蛋白質含量相當於2個雞蛋。菠菜中所含的礦物質主要是鐵質和鈣質,尤其在根部含量較高。菠菜所含的每對胃和胰腺的分泌功能有良好的促進作用,有助於消化。
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