今日哩個餸, 我都唔知叫咩好, 我見有雪耳蒸時飛飛下咁, 材料入面又雞, 就叫雪飛雞, 哈哈,
今日落大雪呀, 我諗我會早少少放工, 因為我怕啲巴士又亂晒壟, 勁遲到呀, 哩邊啲人(包括我)都算好脾氣啦, 係香港, 實上新聞, 話有幾多人不滿, 有幾多人不適, 邊個邊個實要出嚟到歉
無錯, 哩個餸應該無人咁整啦,
邊有人學我咁懶, 舖完啲材料, 就咁蒸呀, 哈哈, 不過味道唔係差喎, 簡單中帶點驚喜記得雞肉唔好用有色調味料去醃喎,
我地要做到樣樣都白雪雪咁先夠型呀, 所以醃雞時, 鹽同糖份量都要重返啲先會有味道最後你落少少生抽又得, 學我整個蠔油又得, 唔整就咁清清地都得, 不過啲雪耳蒸完無咩味,
唔落任何汁料可能會寡左啲啦簡單快捷又容易,
放工先整都唔費時啦, 一於試吓啦(Password: tonytsang)
tonytsang and kareny recipy
Prep 準備: 20minutes | Cook烹調: 15 minutes | For 份量: 4 people
材料 Ingredients
紅字代表有資料提供, 請按下去
(Click the red word to see more detail)
1- 無骨雞脾肉1磅左右, 切件 (1 lbs of boneless chicken leg, cut into pieces)
tonytsang and kareny recipy
2- 竹笙8條, 浸軟, 切段 (8 bamboo fungus, soaked, cut into section)
tonytsang and kareny recipy
3- 滑豆腐1盒, 切粒 (1 box of soft tofu, diced )
tonytsang and kareny recipy
4- 雪耳1碗, 浸軟切件 ( 1 bowl of snow fungus, soaked, cut into pieces )
汁料 Sauce
份量只供參考 (just for reference only)
tonytsang and kareny recipy
1- 蠔油2湯匙 (1 tbsp of oyster sauce)
tonytsang and kareny recipy
2- 痲油1茶匙 (1 tsp of sesame oil)
tonytsang and kareny recipy
3- 糖1/3茶匙 (1/3 tsp of sugar)
做法 Steps
tonytsang and kareny recipy
1- 先將雞肉用基本野(但不要下生抽老抽)醃15分鐘備用
tonytsang and kareny recipy
2- 於蒸碟內, 先舖上豆腐, 再加雞肉, 再加竹笙, 再加雪耳, 隔水大火蒸15-20分鐘或至雞肉全熟, 將汁料煮滾, 調好味, 淋上雞肉即成
tonytsang and kareny recipy
1- Marinade the chicken with basic seasoning (except soya sauce) for 15 minutes.
tonytsang and kareny recipy
2- Layer the tofu in the dish, then top with chicken. Top the fungus and steam it under high heat for 15-20 minutes or until the chicken is done. Mix the sauce and heat through. Pour it over to the chicken and serve it in hot.
貼士 Tips
1- 蒸用的器皿會影響蒸煮的時間, 薄鐵碟傳熱最好, 約15分鐘則可以蒸好, 用一些厚的瓦碟即可以要蒸25分鐘或更多時間, 要自己留意
tonytsang and kareny recipy
2- 汁料可以加點生粉水整杰
tonytsang and kareny recipy
3- 按這裡查看 "有關烹調術語" 的解釋
tonytsang and kareny recipy
1- The dish used to steam will affect the steaming time. A thin iron dish may need about 15 minutes but a thick ceramic dish may take 25 minutes or more.
tonytsang and kareny recipy
2- Use the corn stach mixture (mixed with water) to thicken the sauce
tonytsang and kareny recipy
3- Click here to understand what is (Cooking terms in this recipe)
Copyright © 通之廚房. All rights reserved.
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回覆刪除[版主回覆01/09/2009 04:29:00](Empty)
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回覆刪除[版主回覆01/09/2009 04:29:00](Empty)
333~ 嘻嘻~~
回覆刪除[版主回覆01/09/2009 04:29:00](Empty)
你這個餸真係 好有創意呀!我都幾鍾意 食雪耳架!
回覆刪除[版主回覆01/09/2009 04:29:00]呵呵, 我真係亂咁嚟呀
<雪飛雞>呢個名好得阿^^
回覆刪除[版主回覆01/09/2009 04:29:00]多謝, 呵呵
好特別既餸..好有心思呢..有創意..掂呀
回覆刪除[版主回覆01/09/2009 04:30:00]亂咁嚟就真
通少﹐多謝你POST咁多食譜出黎﹐我同我好朋友都係你BLOG嘅擁躉。因為你係加國住﹐所以我地對你嘅食譜好有信心 - 因為我地都可以係度買到D材料嘛。thx thx!
回覆刪除[版主回覆01/09/2009 04:30:00]你係邊到住呀, 易唔易買到中國野呀
雪耳蒸雞 ! 的確好有新意, 又真的未聽過 !
回覆刪除依家的人很燥, 隨時會食人架 !
[版主回覆01/09/2009 04:30:00]係呢, 我亂咁嚟, 你緊係未聽過啦
又幾得意喎~
回覆刪除[版主回覆01/09/2009 04:31:00]呵呵
太好啦, 雪耳 & 雞都岩我胃口呀!!
回覆刪除用雪耳黎蒸雞, 哩碟餸仲好有創意添!!
[版主回覆01/09/2009 04:31:00]亂咁嚟呀, 哈哈
個名好得呀!!!
回覆刪除[版主回覆01/09/2009 04:31:00]多謝呀
雪耳蒸雞我都係第一次見
回覆刪除[版主回覆01/09/2009 04:32:00]係呀, 我亂咁試嘛
soya sauce 吾系豉油咩 我拎支野出黎睇..叫oyster sauce啵
回覆刪除[版主回覆01/09/2009 04:32:00]係呀, 寫錯呀, 哈哈
通少、雪飛雞、好易讀左雪飛亀或者雪飛機、哈哈。蒸既雞一定好軟熟、好味。
回覆刪除[版主回覆01/09/2009 04:33:00]改咁多花名, 哈哈
我一直好期待想知咩要雪飛雞.哈哈..原来係雪耳蒸雞.有趣.
回覆刪除[版主回覆01/09/2009 22:49:00]哈哈, 記得要試吓
HAHA....果然好有創意呀...我都係好鍾意將o的嘢係咁撈埋o的肉一齊蒸...前日我用梅菜蒸雞...好好味o架....
回覆刪除[版主回覆01/09/2009 22:50:00]梅菜蒸雞? 都好有創意呀
唔............看來好好味
回覆刪除[版主回覆01/09/2009 22:50:00]係呀
我想請問蒸完出黎有冇水????? 如果有,要要倒左佢先落汁??????
回覆刪除[版主回覆01/10/2009 02:42:00]如果要落蠔油汁, 當然要落走啲水
仲以為要雪到隻雞飛起先至可以整到哩個菜,噢,原來係指 d 材料
回覆刪除[版主回覆01/10/2009 02:42:00]呵呵
很貼體
回覆刪除真係有創意. 我每天煮都已經唔知煮麥好.
回覆刪除[版主回覆01/19/2009 22:12:00]只要將啲食材同汁料改變就自己可以做到好多新菜色