Monday 5 September 2011

蒙古鸡 (Mongolian Chicken)

这道蒙古鸡真的很好吃!!


之前看到食谱有用到淡奶时,我就很抗拒了.因为我对牛奶的骚味
很抗拒.可以说自从孩提断奶后就不再喜欢喝奶粉冲泡的奶水或
鲜奶了.所以这吃煮这道蒙古鸡也战战兢兢的,很担心自己咽不下
有奶味的鸡块.

结果就是我试了第一口后就不能停下来了.或许也是下了咖哩叶
调味,真的很下饭.



食谱出自 Min, Sonia & Hsling.

材料:
1/2 只 鸡, 切小块
适量 咖喱叶, (如喜欢,可加多点)
3条 指天椒, 切碎
1个 洋葱,切碎
4瓣 蒜头, 切碎


腌料:
1/2 小匙 盐
1/2 小匙 胡椒粉
1 小匙 麻油
1/2 个 蛋, 稍微打散
2 大匙 粟粉


调味料:
1/2 小匙 黑胡椒粉
1 大匙 辣椒酱
1 小匙 糖
150毫升 淡奶
适量盐


做法:

1. 鸡肉加入腌料一起搅拌均匀,腌至少30分钟。
2. 将腌好的肉放进热油炸至金黄色,捞起沥干油。
3. 锅内放入适量的油,爆香蒜米,咖喱叶,洋葱碎,辣椒干片。
4. 接着倒入一大匙的辣椒酱及适量的淡奶。
5. 把炸好的鸡肉倒入,大火炒干,均匀即可。


1/2 chicken, cut into bite sizes
some curry leaves
3 small chili padi, chopped
1 big onion, chopped
4 clove garlic, chopped

For marinate
1/2tsp salt
1/2 tsp pepper
1tsp sesame oil
½ egg, lightly beaten
2tbsp tapioca starch/ cornstarch

For seasoning
1/2tsp black pepper powder
1tbsp chili paste
1tsp sugar
150ml evaporated milk
Salt to taste

Method
1. Marinate chicken pieces for 30mins.
2. Deep fry chicken till golden brown, set aside.
3. Heat oil in a wok, sauté onion, garlic, curry leaves and chili padi till fragrant.
4. Return deep fried chicken to the wok, add seasonings and stir well.
5. Last add in evaporated creamer, quickly mix well and dish out.
6. Serve hot.

6 comments:

  1. Hi Chin,
    Mmmmm.....look yummy,hope will try out 1 day.

    Ling

    ReplyDelete
  2. ya, this is too good! Thanks for mentioned.

    ReplyDelete
  3. i can take milk but have not tried using evaporated milk in my dish except for making the egg floss in butter prawns. Your picture looks wonderful , very appetising!!

    ReplyDelete
  4. Sonia : Thanks for your sharing also.

    ReplyDelete
  5. Lena : You must try this, very nice!!

    ReplyDelete