美味情缘

美味情缘

Wednesday, 25 July 2012

奶油炒鸡柳 Stir-fried Chicken Fillet with Cream



食谱取自 :《美味风采 第72期》
食谱制作 :Shirley Ho

材料 :

鸡胸肉 500克 (切条状)
大葱 1 粒 (切碎)
咖哩叶 1 梗



醃料 :

胡椒粉 1/2茶匙,     盐 3/4 茶匙,     麻油 1茶匙,     蛋白 1粒,    粟粉 2汤匙,     粘米粉 2汤匙,     水 2 汤匙,     鸡精粉 1/2 茶匙

奶油料 :

白兰他油 2 汤匙,     淡奶 6 汤匙,     咖哩粉 1/2 茶匙,     糖 1茶匙,     盐 少许

做法 :

1. 鸡胸肉加入醃料拌匀置放 10 分钟,然后放入热油中炸至熟脆,捞出,濾乾油。


2. 镬中煮溶白兰他油,放入大葱和咖哩叶炒香。


3. 倒入淡奶,咖哩粉,糖和盐煮至浓稠。


4. 拌入已炸好的鸡柳以文火快速翻炒即可。


Recipe Adapted from : Oriental cuisine << 72 >> By Shirley Ho

Ingredients:

500g Chicken Breast (cut into strips),     1 onion (chopped)

Condiments :

1/2 tsp pepper,     3/4 tsp salt,     1 tsp sesame oil,     1 egg white,     2 tbsp corn flour,     2 tbsp rice flour,     2 tbsp water,     1/2 tsp chicken stock granule

Cream :

2 tbsp margerine,     6 tbsp evaporated milk,     1/2 tsp curry powder,     1 tsp sugar,     dash of salt


Methods :

1.     Marinate meat with condiments for 10 minutes, then deep fry until golden brown and crispy, drain.

2.     Melt margarine in wok and then add in onion and curry leave to saute until fragrant.

3.     Pour in evaporated milk, curry powder, sugar and salt, cook until gravy is thicken.

4.     Toss in fried chicken and stir-fry quickly in medium heat then dish out.


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