識煮食譜|人氣廚師Oreo示範易煮小菜 橙香雞球香甜醒胃
2022-05-22 00:00
隨《星島日報》附送的食譜書《初夏滋味——速成小菜》,由人氣廚師Oreo主理,教大家烹調滋味小菜。
橙香雞球Orange Chicken
初夏天氣悶熱,水果除可直接食用,還可以用來炮製菜餚,例如把鮮橙配搭雞球,清新可口。
分量:2人份 需時:45分鐘
材料:
雞胸 1件
橙 1隻
白醋 2茶匙
蠔油 1湯匙
生粉 1湯匙
水 3湯匙
油 適量
雞胸醃料:
鹽 1茶匙
胡椒粉 1茶匙
生粉 1湯匙
蛋 半隻
炸漿材料:
生粉 1湯匙
麵粉 2湯匙
泡打粉 1茶匙
油 1湯匙
水 3湯匙
蛋 半隻
調味料:
鹽 適量
糖 適量
Ingredients:
Chicken fillet 1 pc
Orange 1 pc
White vinegar 2 tsp
Oyster sauce 1 tbsp
Cornstarch 1 tbsp
Water 3 tbsp
Oil some
Marinade for chicken fillet:
Salt 1 tsp
Grounded pepper powder 1 tsp
Cornstarch 1 tbsp
Egg 1/2 pc
Batter:
Cornstarch 1 tbsp
Flour 2 tbsp
Baking powder 1 tsp
Oil 1 tbsp
Water 3 tbsp
Egg 1/2 pc
Seasoning:
Salt some
Sugar some
1. 雞胸切件,加醃料醃15分鐘。
Cut the chicken fillet into small piece, marinate for 15 minutes.
2. 切少許皮橙碎,備用。將橙一開二,榨出橙汁。
Peel some orange for later use, then cut into halves and juice the oranges.
3. 橙汁加糖、蠔油和白醋混合。
Mix the orange juice with sugar, oyster sauce and vinegar.
4. 炸漿材料混合,加入雞件拌勻。
Mix the batter ingredients together, then add chicken piece and mix well.
5. 鑊內燒熱油,雞件略炸撈起。
Heat oil in a pan. Deep-fry the chicken pieces for a while and remove.
6. 雞件回鑊炸至金黃酥脆,撈起。
Return the chicken pieces to the pan. Deep-fry the chicken pieces until golden and crispy, remove.
7. 鑊內燒熱油,爆香橙皮碎,加橙汁煮滾,轉小火。
Heat oil in a pan. Saute the orange zest, add in orangr juice and bring to a boil, then turn to low heat.
8. 將生粉和水混合,加入橙汁埋芡,下雞件及調味料炒勻上碟。
Mix the cornstarch with water, thicken the sauce with corntarch water, add in chicken piece, seasoning and stir well, dish up.
小貼士:埋芡時不要大火烹調,以免黏成一團。
Don't use high heat when adding cornstarch into the sauce, prevent it from being too thick and sticky.
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