識煮食譜|星級大廚三姐示範豆豉鯪魚燜雞煲 升級版家常菜
發佈時間:14:00 2022-08-27
罐頭豆豉鯪魚可說百吃不厭,明日(
豆豉鯪魚燜雞煲
Braised Fried Dace with Salted Black Beans and Chicken
利用豆豉鯪魚提升雞肉的味道層次,毋須多加其他食材及調味品也相當滋味。
分量:4人份 需時:30分鐘
材料:
雞件 半隻
豆豉鯪魚 1罐
紅葱頭 10粒
薑 3片
紹興酒 1湯匙
紅辣椒 1隻
蒜苗 1條
豆粉 少許
油 適量
Ingredients:
Fried dace with salted black beans 1 can
Chicken 1/2 pieces
Shallot 10 pieces
Ginger 3 pieces
Shaoxing wine 1 tbsp
Red chilli 1 piece
Garlic bolt 1 stalks
Cornstarch a little
Oil some
調味料:
生抽 少許
糖 適量
Seasoning:
Light soy sauce a little
Sugar a little
做法:
1. 拍扁紅葱頭。
Press the shallots.
2. 雞斬件,加生抽、糖及豆粉略醃。
Chop the chicken into pieces. Marinate with light soy sauce, saugr and cornstarch.
3. 將豆豉與鯪魚分開,鯪魚切成小塊。
Separate the fried dace from the black beans. Cut the fried dace into small pieces.
4. 起油鑊,爆香將薑片、紅葱頭。
Heat oil in a wok, fry the ginger and shallot until fragrant.
5. 加雞件煎至金黃後灒酒。
Fry the chicken pieces until golden brown, drizzle with Shaoxing wine.
6. 下糖、蒜苗、紅辣椒及鯪魚略煮。
Add sugar, garlic bolt, red chilli, fried dace, then cook for a while.
7. 加豆豉蓋上鑊蓋,燜煮。
Add salted black beans, braise with the lid on.
8. 加入煲仔中即成。
Serve the food with a clay pot.
小貼士:將雞肉預先煎香才燜煮,更香濃惹味。
Tips:Fry the chicken until fragrant before braising for better flavor.