食譜: 香辣合桃炒雞柳 (Stir fry chicken with walnut)

好耐無update, 星期一加拿大放假呀, 所以無update, 昨日又請假, 所以都無update, 哩兩日用了很多時間去整理個草地, 又剪草, 又除雜草, 又種吓植物咁, 時間真係過得超快呀

星期日好開心,

blog友solarman 過來montreal 玩, 我地一齊飲茶, 佢份人其實好似我, 鐘意食, 影相, 同周圍去呀, 哈哈

今日出哩個餸, 非常惹味, 如果怕辣的話, 可以落少啲辣椒醬就可以

西芹以前我會去皮, 但現在唔會啦, 因為啲皮有好多纖維, 食埋會對身體有益, 以前我亦會飛水, 但現在不會了, 其實西芹唔需要好多時間去煮,

所以慳番, 仲好

核桃我用已經熟嘅, 可以就咁放入口當零食那種, 如果大家想用生的, 沒問題, 只要用中火炸至金黃, 或用350f 焗約5-10分鐘就得, 之後記得要攤凍先好用, 唔係的話, 就唔會脆口

個汁, 怕鹹的話, 可以加約1-2湯匙水,

我就唔加, 濃味啲仲好, 想再惹味更可以加約1殼嘅紹興酒, 會非常香呀

咁簡單又快捷, 大家記得一定要試吓啦

 
(Password: tonytsang)
tonytsang and kareny recipy
Prep 準備: 15 minutes |  Cook烹調: 25 minutes |  For 份量: 4 people 

材料 Ingredients
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1- 雞柳450克左右, 切件 (450g of chicken filet, cut into pieces)
tonytsang and kareny recipy
2- 西芹4大塊, 切絲 (4 large pieces of celery, sliced)
tonytsang and kareny recipy
3- 熟核桃1/2量杯左右 (1/2 cup of baked walnut)
tonytsang and kareny recipy
4- 蒜蓉1湯匙 (1 tbsp chopped garlic)
tonytsang and kareny recipy
5- 中洋蔥1個, 去皮, 切片 (1 medium onion, peeled, cut into pieces)
tonytsang and kareny recipy
6- 薑片2塊 (2 sliced of ginger)

汁料 Sauce
份量只供參考 (just for reference only)
tonytsang and kareny recipy
1- 辣椒醬1茶匙 (1 tsp of hot chili sauce)
tonytsang and kareny recipy
2- 生粉水1湯匙 (1 tbsp of corn starch mixture)
tonytsang and kareny recipy
3- 鹽1/4茶匙 (1/4 tsp of salt)
tonytsang and kareny recipy
4- 雞湯1/4量杯 (1/4 cup of chicken broth)

做法 Steps

tonytsang and kareny recipy
1- 雞肉用基本野醃15分鐘備用, 快火落油(約1湯匙)起鑊, 將雞肉炒熟, 盛起備用(圖1)
tonytsang and kareny recipy
2- 快火落油(約1湯匙)起鑊, 先落蒜茸炒至金黃, 加入薑片略炒, 再加入洋蔥和1/3茶匙鹽及辣椒醬炒至軟身(圖2), 再加入西芹炒透, 約1分鐘(圖3), 加入雞肉和汁料兜勻煮透, 熄火, 加入核桃炒勻(圖4), 上碟即成
tonytsang and kareny recipy
1-  Marinade the chicken with basic seasoning for 15 minutes.  Heat the pan with 1 tbsp of oil over high heat.  Stir fry the chicken until done.  Put it aside (fig.1).
tonytsang and kareny recipy
2- Heat the pan with 1 tbsp of oil over high heat.  Stir fry garlic is golden and fragrant.  Stir in the ginger and mix it well.  Stir fry the onion with 1/3 tsp of salt, chili sauce until soft (fig.2).  Stir in celery and mix it well (fig.3).  Stir in the chicken and sauce mix, and heat it through.  Turn off the heat.  Stir in the walnut and mix it well (fig.4).  Dish it up and serve it hot.

貼士 Tips
1- 西芹不要炒太耐去保持它的爽脆
tonytsang and kareny recipy
2- 核桃可以用生的, 但要先把它炸熟或焗熟, 待涼後才可用 
tonytsang and kareny recipy
3- 按這裡查看 "有關烹調術語"  的解釋
tonytsang and kareny recipy
1- Don't overcook the celery to keep it crispy texture.
 tonytsang and kareny recipy
2- You can use the raw walnut.  However, make sure you cool it down after fry or bake it.
tonytsang and kareny recipy
3- Click here to understand what is (Cooking terms in this recipe)

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