蘇梅醬大大樽係屋企, 自從上次蒸完排骨, 都無用過, 咁點算
所以大家整, 要小心啲, 可以嘅話, 就浸吓, 洗吓啲荔枝先, 汁料盡量加啲鹽去抵銷個甜味呀
正所謂: 通少蘇梅荔枝雞, 酸甜香口又好睇


tonytsang and kareny recipy
烹調時間: 40分鐘左右

1- 雞全脾6隻, 切件 (6 Chicken legs, cut into pieces)
2- 蒜蓉1湯匙 (1 tbsp chopped garlic)
3- 中型洋蔥1個, 去皮,切粒 (1 onion, peeled, diced)
4- 紅蔥頭1粒, 去衣, 切粒 (1 shallot, peeled, diced)
5- 青蔥4-6條, 去段, (4-6 mushrooms, peeled, diced)
6- 罐頭荔枝1罐 (1 cane of lychee)
7- 紅椒1/2個, 切粒 (1/2 red pepper, diced)

1- 蘇梅醬5湯匙 (5 tbsp Plum Sauce)
2- 鹽適量 (some salt)
3- 水適量 (some water)
tonytsang and kareny recipy


tonytsang and kareny recipy
1- 雞脾洗淨抹乾, 先用基本野醃15分鐘, 然後快火無油煎香外皮, 再加水以半煎半蒸整熟雞脾(約15分鐘) (圖1), 隔油備用 (圖2)
2- 快火落油起鑊, 爆香蒜蓉, 紅蔥頭, 蔥段, 洋蔥(圖3), 加回雞脾, 紅椒連同汁料同炒, 加荔枝兜勻, 調好味即成 (圖4)
1- Marinade the chicken with the usual spices for 15 mins. Stir-fry it in a pan under high heat without any oil until outside turns brown. Add water to steam the chicken for 15 min with closed lid(fig1). Drain it well (fig2)
2- Heat the pan with oil in high heat. Stir-fry shallots, garlic, onion, green onion (fig3). Add back the chicken. Stir-fry the red pepper and sauce with all the ingredients. Add the lychee and mix them well. Adjust the taste (fig4) and serve it.
tonytsang and kareny recipy
1- 唔用荔枝可以用菠蘿, 奇異果等酸甜味嘅生果
2- 蘇梅醬非常甜, 荔枝浸過湯水又好甜, 所以荔枝煮前可以用水浸吓, 洗一吓先用, 汁料要加多點鹽去抵銷甜味
3- 雞多油, 最好先無油乾煎去逼油, 或去皮, 唔吃
4- 雞肉難熟, 所以要半煎半蒸去弄熟它
5- 生果一定要後落, 否則會無晒口感, 亦會過腍
6- 汁料要先落蘇梅醬, 再逐少逐少加水開稀到自己喜歡程度即可
tonytsang and kareny recipy
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