Thursday, 6 December 2012

八宝莲子鸡(Eight Treasure Chicken)



这个食谱原是材用鸭子的,我把它换成了鸡子,煮过了两次。第一次,把鸡炸的黑黑的,觉得很奇怪我并没有炸很久而火势也非很大,但是,它却变成了黑鸡。  可是,它的味道却还是非常好吃又好味,那汤汁很够味。

所以今日,我把涂鸡用的材料换了,这样这鸡就不必被我打扮成变了黑鸡,哈哈哈。。



八宝莲子鸡 (Eight  Treasure Chicken)
(食谱参考Nostalgia Chinese Cuisine, pages 77,稍为修改 )

Ingredients 材料( A):-
1 no whole chicken 1 只鸡
100g lotus seeds 100克莲子
100g scallop 100克干贝
50g gingko nuts 50克白果
40g carrot (diced)40克红萝卜(切粒)
4 button mushrooms (diced) 4 粒蘑菇(切粒)
3 shitake mushrooms (soaked, diced) 3 朵香菇(泡软,切粒)
60g big onions (diced) 60克洋葱(切粒)
50g corn cobs (diced)50克粟米心(切粒)

Ingredients 材料(B):-
1 tsp pepper  1小匙花椒
4 star anises 4 粒八角
1 cinnamon stick 1小只桂皮
1 tsp cumins 1小匙小茴香
1 stalk spring onions 1棵青葱
50g fresh ginger (flatten) 50克生姜 (拍扁)
1 tsp salt 1小匙盐
1 tbsp light soy sauce 1大匙酱油
1 tsp dark soy sauce1小匙黑酱油
600ml water 60 毫升清水

Seasoning (A) (brushing chicken)调味料(A) (涂鸡用)
1 tsp light soy sauce 1小匙酱油

Seasoning (B) 调味料(B):-
1 tbsp oyster sauce 1大匙蚝油
1 tbsp light soy sauce 1大匙酱油
1 tsp five spices powder 1小匙五香粉
1 tsp sugar 1小匙糖
1 tsp pepper 1小匙胡椒粉
1 tsp dark soy sauce 1大匙酱油
1 tbsp shaoxing wine 1大匙绍兴酒
1 tbsp water1大匙清水

Seasoning (C): (sauce seasoning) 调味料(C):(汁调味)
½ tbsp oyster sauce ½大匙蚝油
½ tbsp light soy sauce ½大匙酱油
½ tsp sugar ½大匙糖
½ tsp sesame oil 1大匙麻油
1 tbsp shaoxing wine wine 1大匙绍兴酒

Method 做法:
1. Rinse chicken, brush seasoning (A) all over to the chicken skin.  Deep fry in the hot oil over high heat until golden in colour.  Remove, soak in cool water immediately, soak it for 20 minutes.  Dish out, set aside.
把鸡洗净后用调味料(A) 将鸡外涂抹均匀,然后放入热油里以大火炸香呈金黄色,盛起,马上浸泡冷水中约20分钟至冷却,取出备用。

2. Heat up 1 tbsp oil in the hot wok, stir-fry lotus seeds and the remaining ingredients (A) till fragrant.  Add in seasoning (B), toss well.  Thicken sauce with cornstarch solutions.  Dish out all ingredients and stuff it into the cavity of the chicken, sealed before steam.
锅里烧热1大匙油,加入莲子和其余的材料(A)略炒香浓,加入调味料(B)拌炒均匀,用少许粟粉水勾芡,取出,醸进鸡肚空穴里,封口。

3.  Put stuffed chicken on a heatproof large plate, add in entire ingredients (B) and water.  Cover with heatproof plastic sheet.  Steam in the preheated steamer over medium-high heat for approximately 1 ½ hours, until the chicken meat is tender and the flavor have been absorbed.  Dish out the chicken, retain 400ml of the chicken liquid.
把鸡盛在蒸盘上,加入所有材料(B)和清水,用保鲜纸盖好。盛入预热蒸炉以中火蒸约1 ½ 小时至鸡肉酥软入味,取出鸡上碟,并将鸡汁(约400毫升)盛起备用。

4.  Cook duck liquid in the hot wok, once boiled.  Add in seasoning (c), stir well.  Next, thicken sauce with cornstarch solutions.  Remove from heat, pour over to the stuffed chicken.  Serve hot.
把鸡汁在锅里煮开,加入调味料(C)拌匀,以少许粟粉水勾芡, 盛起,淋在八宝鸡上,即可。



 I am submitting this post to Chinese Year New Delights 2013 hosted by Sonia aka Nasi Lemak Lover

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