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Tuesday, April 2, 2013

越式风味鸡扒 Vietnamese Chicken Chop


把这里冷落了差不多一个月, 终于回来了, 总算有时间静静的坐下来好好写了。 年头开始直到春节, 就一直忙碌到现在, 要兼顾部落格我真的做不到, 所以趁这几天比较闲下来的时刻, 我就要好好利用了。 虽然之前做过类似的香茅鸡, 但是有段日子没吃了, 有点想念那个味道, 所以选了另一个食谱尝试, 看看有什么不相同。 


越式风味鸡扒 (取自简易食谱
  • 鸡扒 440g
醃料:
  • 洋蔥(切粗塊) 1个
  • 魚露 2Tbsp
  • 醬油 1Tbsp
  • 老抽 1tsp
  • 椰糖(palm sugar, 磨碎) 1½Tbsp
  • 油 1Tbsp
  • 蒜頭 2粒
  • 香茅(只白色部分,拍扁切碎) 1棵
  • 指天紅辣椒(或因應個人口味增減) 1/2条
  • 檸檬汁 2Tbsp
  1. 豬扒用刀背剁鬆,备用。
  2. 把醃料所有材料放入食物搞拌器,打碎成蓉。把醃料跟豬扒拌勻,蓋好。放入冰箱醃至少4小時,或過夜更入味。
  3. 烧熱平底锅,加油,把鸡扒煎至兩面金黃,並熟透。上碟,趁熱供食。可配以白飯。 
Vietnamese Chicken Chop
  • Chicken chop 440g
Marinade:
  • Onion (cut into pieces) 1
  • Fish sauce 2Tbsp
  • Light soya sauce 1Tbsp
  • Dark soya sauce 1tsp
  • Palm sugar (break into pieces) 1½Tbsp
  • Oil 1Tbsp
  • Garlic (chopped) 2cloves
  • Lemongrass (pressed and minced) 1spring
  • Chili padi 1/2
  • Lemon juice 2Tbsp
  1. Rinse and dry chicken chops, tenderize them briefly with the back of a chopper.
  2. Blend all the marinades in a blender and coat well with the chicken chops.
  3. Keep in fridge for at least 4 hours or overnight.
  4. In a non-stick pan, fry the chicken chops till done and golden brown.

跟之前的比较起来, 个人比较喜好这个,感觉鸡扒腌得更加的入味, 而且那个腌料如果有多余的也可以先收冰箱, 需要的时候再拿出来用, 非常的方便。鱼露带点咸味, 所以如果接受不到记得不要放过量。 这个鸡扒很讨人爱, 家里的人都一直赞赏的, 我大大推荐。

22 comments:

  1. 下午茶时间~可否来一份。。。饿!

    ReplyDelete
    Replies
    1. 张开口, 菜肴立刻送到, 哈哈!

      Delete
  2. 这次本来想找你
    后来实在挪不出时间
    不过和serena说好了5月尾要见面
    还说好了一定要叫你出来
    顺便拿tumbler,哈哈

    ReplyDelete
    Replies
    1. 我近来忙到都没有时间喘气, 五月应该得空的, 到时再聊噢, 很想放假去呢!

      Delete
  3. 哇。。。金黄金黄的鸡肉肯定野味啊。。。
    喜欢咯。。。

    ReplyDelete
    Replies
    1. 谢谢夫人, 我这是算是家常便饭, 呵呵。

      Delete
  4. 哦!好想吃一片,不知你愿意请我吃吗?:)

    ReplyDelete
  5. How I wish I stay next door to you, then I can get to try your wonderful cooking skills! :)

    ReplyDelete
    Replies
    1. Haha, I go and ask my neighbor if they want to rent out their place :)

      Delete
  6. 欢迎归队!你做的每一道chicken dish我都很喜欢 :)

    ReplyDelete
    Replies
    1. 谢谢! 很开心终于可以归队了!

      Delete
  7. Glad to see you back, Min. I am also very busy with my work and family, can only visit blogs and leave comments as and well when I have spare times :(. This chicken dish really looks delicious, look at the shining top like calling me, yum yum!

    ReplyDelete
    Replies
    1. Hi Jess, yeah, blog writing is always not easy, need to dig out some time from our busy schedule, so gambateh to us ya!

      Delete
  8. Hi, I've only recently followed your blog. Saw your chicken dish, immediately tried this dish, hubby and girls gave a thumb up! This recipe is a keeper. Thanks!

    ReplyDelete
    Replies
    1. Hello Jocelyn, thanks for reading. Happy to hear that you love that recipe :)

      Delete
  9. You always like simple and roast meat huh, ya, in fact grill meat is more healthy than fry one.

    ReplyDelete
    Replies
    1. Haha, Sonia, yaya, if I got the time, I will fry them, if not just bake them in the oven, hehe.

      Delete
  10. 你做的鸡扒永远都把我弄得流口水哦~

    ReplyDelete
    Replies
    1. 哈哈, 要不要吃, 拿碗饭给你:)

      Delete
  11. I tried this dish over the weekend. It was delicious... But mine a bit charred...the chicken skins all turned black...

    Must I remove the lemongrass mixture before frying?

    Thanks.

    ReplyDelete

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