【食譜】芋頭燒雞 Chinese Pan-fried Chicken with Taro

製作日期:2017/03/24

這個 芋頭燒雞 是在滿久前就想做看看的。
剛好前陣子逛市場時看到好多芋頭,價格也便宜,
就買了一些打算來料理。除了煮 芋頭甜湯
另外也來拿做了這一道想吃很久的芋頭燒雞。


10拷貝
因為以為用芋頭大多是拿來做甜食,鹹食真的沒做過。
在動手前就先上網查了一下,就查到詹姆士在節目上有做過,
而且看起來也還滿簡單的,還有一些小撇步。

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主要過程是參考詹姆士的食譜,但調味上我有依個人喜歡,
稍微增加了兩樣調味料:醬油 & 白胡椒。

因為我很喜歡醬油和大蒜結合的味道,
而白胡椒則是和紅蔥頭非常搭!

成品的味道和口感都讓我很滿意,尤其是雞肉,
嫩實而又帶有油煸過的香氣。

8拷貝
煮了一大盤,第一次煮就很成功,
也是會想再煮第二次、第三次的料理!

(※ 引用食譜煩請註明出處與原文網址.勿拿此食譜行商業行為 )

 

芋頭燒雞
Chinese Pan-fried Chicken with Taro

(參考稍調整自:美食鳳味 詹姆士-芋頭燒雞)

特別器具 Special tools:
.果汁機or調理機
.A blender

食材 Ingredients:
蒸熟的芋頭塊 steamed taro, chopped into big chuncks 約400g,大的芋頭半顆
去骨雞腿肉 boneless chicken thigh
乾香菇 2 dried mushrooms 2朵
紅蔥頭 1 clove of shallot 1瓣
蒜頭 1 small clove of garlic 1小瓣

鹽 salt to taste 適量
*醬油 soy sauce 1小匙
*白胡椒粉 a little ground white pepper 少許

 

PS.
*醬油和白胡椒粉非必要,但我喜歡加一些增添風味
*The soy sauce and white pepper are optional, but I like to add them to elevate the flavor.

※ 準備工作 Preparation:
.將乾香菇泡水,泡發後將香菇擠乾水份(香菇水留著),去蒂頭、切成條狀
.將紅蔥頭與蒜頭去皮切末

.Soak the dried mushrooms in water. After the mushrooms have softened, do your best to squeeze out the water in the mushrooms. Save the soaking water for later use. Remove the head and slice the mushrooms.
.Peel and mince the shallot and garlic

.作法/步驟 Step:
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1.開大火熱鍋後,鍋熱不需放了油,將去骨雞腿放入平底鍋中,皮的那面朝下,先用大火逼出油脂

Heat the frying pan over high heat. Once the pan is heated, place chicken thigh into the pan with the skin down to let the oil in the skin come out.

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2.待稍有油脂出來後,加蓋,轉用中小火繼續煸出雞油

After some oil comes out, place the lid on and turn the heat to medium-low. Continue to fry the chicken with the lid on.

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3.將雞腿煎約七分熟後取出,切塊備用

When the chicken is about medium-well done, take the chicken out and chop into chuncks for later use.

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4.鍋中留適量雞油(多的雞油可取出用在其它料理),開中火,先放入紅蔥頭末拌炒至聞到香氣,再放大蒜頭末,一同煸出香氣

Leave some chicken oil in the pan (save the removed oil for other use). Add the minced shallot and stir fry over medium heat until the fragrance comes out. Then add the minced garlic, contiune to stir fry until all smells heavenly.

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5.加入事前處理好的香菇、蒸熟的芋頭,稍微拌炒一下

Add the sliced mushrooms and steamed taro chuncks. Stir fry for a little while.

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6.接著再放入事前分切好的七分熟雞腿塊與適量的香菇水,加蓋煨煮入味

Then add the chopped, medium-well chicken thigh chuncks and some water from soaking mushrooms. Add the lid on to let all cook through.

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7.取一些深色部位的芋頭塊與適量香菇水(若不夠就直接用普通水)用調理機打成泥

Take some dark taro chuncks togher with some water from soaking the mushrooms (use water if you don’t have enough soaking water) in a blender. Blend them into a paste then add into the pan.

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8.用鹽、醬油與白胡椒粉調味,再拌炒一下即可盛盤

Season with salt, soy sauce, and ground white pepper. Stir for a little longer. Then serve.

8拷貝
Bon appétit!


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