意醋鸡块+吮指鸡块
本帖最后由 wakaka 于 2011-5-24 10:48 编辑Braised Diced Chicken Breast With Balsamic Vinegar 意醋鸡块
Balsamic原产地是鼎鼎大名的tenor Luciano Pavarotti 故乡Modena。（意大利中北部城市，是Emilia-Romagna 的首府城市）
Balsamic 挑选当地的Trebbiano di Spagna葡萄，采用手传统工艺来酿制。
赛车之父Enzo Ferrari就将法拉利总部设在这个葡萄酒不怎么样，醋却很出名的Modena.
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280 g Chicken breast
1 tbsp Maggie sauce
1 tbsp Jiafan rice wine
1 tbsp Salt
1 tbsp Conrstarch
1 tbsp Water
1 tsp Minced ginger
1 tbsp Chopped scallions
1/2 tbsp Minced garlic
2 tbsp Balsamic vinegar
Cooking oil
280克 鸡胸肉
1大勺 美极酱油
1大勺 加饭酒
1小勺 食盐
1大勺 玉米淀粉
1大勺 清水
1小勺 姜末
1大勺 葱花
1/2 大勺蒜末
2大勺 红葡萄醋
适量 食用油
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1. Combine together cornstarch and water in a small bowl.Wash chicken breast, pat dry and cut into inch size pieces.Season them with salt, half tablespoon of maggie sauce and one tablespoon of rice wine. At last add in cornstarch solution and combine.
淀粉和清水拌匀备用。鸡肉洗净抹干后切成寸块，放入碗里，加入食盐，1/2大勺美极酱油以及1小勺料酒拌匀，最后加入湿淀粉拌匀。
2. Heat up a pan with oil until hot. Fry the marinated chicken until golden. Remove and drain on a kitchen paper. Using one tablespoon of frying oil to stir-fry ginger, scallion and garlic untol aromatic. Pour in balsamic vinegar and fried chicken, drizzle in the rest of rice wine and maggie sauce. Toss to mix all the ingredients and chicken has thoroughly coated with sauce. Dish off and sprinkle some chopped scallion if desired.
炒锅入适量油烧热，入鸡肉炸至金黄色捞起。锅内留约1大勺油，入姜葱蒜爆香，倒入葡萄醋，随即加入炸好的鸡肉，再淋上剩余的加饭酒和酱油，颠炒至所有材料都沾上酱汁即可出锅，随好洒上些许葱花。
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Chicken Nuggets / 吮指鸡块
炸的东西就是香口，这玩艺真不要多吃。。。。偶尔一两次还是蛮值得推荐的。
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吃不完的，葱，蒜，美极酱油和清水回锅一下，当作下饭的菜了。。。 :lol:
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220-250 g Chicken breast
1/2 cup Sweet potato starch
1 tbsp Cornstarch
1/5 tsp Black pepper powder
1/5 tsp Chilli powder
Seasoning:
1 tbsp Garlic paste
1 tbsp Egg, lightly beaten
2 tbsp Cornstarch
1 tbsp Light soya sauce
1 tbsp Maggie sauce
1/2 tsp Salt
1 tbsp Jiafan rice wine
1/2 tbsp Rock sugar
1/3 tsp White pepper powder
1/4 tsp Five spices powder
220-250克 鸡胸肉
1/2杯 地瓜粉
1大勺 玉米淀粉
1/5小勺 黑椒粉
1/5小勺 辣椒面
调味料：
1大勺 蒜泥
1大勺 鸡蛋液
2大勺 玉米淀粉
1大勺 生抽酱油
1大勺 美极酱油
1/2小勺 食盐
1大勺 加饭酒
1/2大勺 冰糖
1/3小勺 白胡椒粉
1/4小勺 五香粉
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1. Clean the chicken breast and pat them dry. Cut into 5x2-cm strips and pound them out into thin slices. Add in all the seasonings and let marinate for 2 hours in fridge. Whisk together potato starch and cornstarch. Set aside.
鸡胸肉洗净擦干，切成5x2厘米的长条状，然后拍成薄片。加入所有的调味料冷藏腌制2小时。混合地瓜粉和淀粉成为炸粉备用。
2. Coat the marinated chicken evenly with mixed starches. Heat up a deep skillet with oil over medium fire, and lower the chicken into the heated oil. Now turn the heat to lower level and fry the chicken for 3-4 minutes. Scoop out the chicken and drain. Heat up the oil till very hot and return the chicken to fry one more minute until golden brown and crusty.
将腌好的鸡肉均匀裹上炸粉。中火烧热油锅，放入裹粉后的鸡肉，火候调小些，炸3-4分钟。捞起沥油。旺火烧热油，鸡肉回锅炸约1分钟，直到金黄酥脆捞出放到纸巾上沥油。洒入黑椒粉和辣椒面，兜匀即可。
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