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Monday, May 12, 2014

三杯鸡 Three Cups Chicken


终于旅行回来了, 快乐的日子总过得特别快, 现在得收拾心情, 为接下来的生活努力奋斗了。 旅行的日子大部份时候都是吃西餐, 所以回国后, 突然很想念我们这里酸辣, 比较有刺激性的食物。 所以回来后, 我就准备了这道带些咸, 又少许辣的佳肴来满足我的味觉。 



三杯鸡
  • 去骨鸡腿肉, 切小块 500g
  • 1/3tsp 
  • 红甜椒, 切块 半粒
  • 姜, 切片再压碎 60g
  • 洋葱, 切片 1个
  • 蒜头, 拍扁  4瓣
  • 红辣椒, 去子, 切块 1个 (我用6个辣椒干取代)
  • 麻油 3.5Tbsp
  • 酱油 50ml
  • 绍兴酒/米酒 50ml
  • 泰国巴西叶 适量
  • 葱, 切碎 1棵 
  1. 鸡肉用盐腌制15分钟。
  2. 热锅, 放入洋葱, 放入½tsp的油, 炒至褐色, 取出备用。 
  3. 同样的锅放入麻油, 够热后放入姜, 炒大概10秒钟, 再加入蒜头, 炒至姜和蒜头变成金黄色。 放入辣椒继续翻炒。 
  4. 加入鸡块, 直到鸡块转色和干身。 放入甜椒, 翻炒。
  5. 加入绍兴酒/米酒和酱油, 煮至酱汁比较干, 再加入之前的炒好的洋葱。
  6. 放入葱和巴西叶, 熄火即可。 
Three Cups Chicken
Source: Table for 2 ... or more
recipe for 4-6 pax

  • 500gm boneless chicken whole legs, cut into 6-8 pieces each (3 medium sized)
  • 1/3 tsp salt
  • 1/2 red capsicum, cut into small pieces
  • 60gm ginger (2 big toe sized knobs), sliced 1 cm thick and smashed
  • 60gm onion (1 medium sized onion), cut into 8 wedges and loosened.
  • 20gm garlic (4 large cloves), skin on, lightly smashed
  • 1 red chilli, deseeded and cut into 1 inch pieces ( I replaced with 6 dried chilli)
  • 50ml sesame oil (or use 3.5Tbsp )
  • 50ml light soy sauce
  • 50ml Shao Xing wine or rice wine
  • 1 handful of Thai basil, leaves only
  • 1 sprig spring onion, cut into 2 inch lengths (I omitted this)
1. Marinate chicken with salt for 15 minutes.
2. Heat wok until very hot. Put in loosened onion wedges and toss them around with spatula. Put in ½ tsp oil (yes very little) and toss toss toss until the edges are browned. This step only takes a while if your wok is very very hot. Dish up and set aside.
3. Let the wok remain very hot, put in sesame oil and when the oil gets hot, put in ginger and fry for 10 seconds, then the smashed garlic. Cook until the ginger looks slightly golden and the garlic look golden too. Put in chilli and toss for a while.
4. Put in chicken pieces and cook until meat turns opaque and juices almost turning dry. Add in capsicum and continue frying.
5. Put in cooking wine and light soy sauce and cook until gravy is dry (you’ll see oil rather than gravy). Return browned onions to the wok and toss.
6. Put in spring onion. Toss.
7. Put in basil, turn off the heat and toss.



这道菜肴其实算蛮简单, 因为酱汁本身就很有味道, 所以鸡肉不用腌制太久。 而且过后陆续加入材料翻炒就可以了。 这次的味道很合我的口味,不会太咸, 只是我的辣椒干放比较多, 所以比较辣。 我的鸡块没有炒得太干, 想留些酱汁比较好下饭, 因此大大碗饭也没有问题。

4 comments:

  1. 吃这道菜肴,可要煮多点饭,因为大家添了饭又再添饭。。呵呵

    ReplyDelete
    Replies
    1. 对啊, 所以最后的最后, 变成饭桶了!

      Delete
  2. This is one of my favorite Taiwanese dish. Just love the fragrant Thai basil in this dish.

    ReplyDelete
    Replies
    1. Yeah yeah, me too! Every time I go to Taiwanese restaurant, I will order this one for sure!

      Delete

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