Thursday 29 September 2016

糯米酿鸡翼 【Glutinous Rice Stuff Chicken Wings】




几个月前, 在云南丽江省吃过这道很棒的糯米酿鸡翼, 对它念念不忘。  纳闷的是, 自认为没那份耐心和能耐去除鸡翼里的小骨,耗时又耗事啊! 和他闲聊时, 提到这道鸡肴, 他竟然一诺无辞的答应了这份去除鸡骨的差事, 原来啊, 他比我更加挂念这道佳肴呢!无论如何, 谢谢亲爱的你!



中秋节的晚餐, 兴致勃勃的预备了这道糯米酿鸡翼,边煮边拍摄下了几道菜肴, 搞到锅铲都掉落地数次,狼狈至极!老懵懂的我, 竟然以为已经将所有图片转至电脑了, 就一口气的删掉了相机里的原图, 发现时为时已晚, 只余留了数张的图片,欲哭无泪了! 

在网上找到小小米桶的食谱作为参考, 不同的是在云南吃的是以烤式, 而这个食谱是以慢火来煎。 当然, 要煎要烤的都任由你来作主咯。   



糯米酿鸡翼

[材料]
10只鸡翼 (越大只越好)
10支牙签
2 瓣蒜。 切片
5片姜

[鸡翼腌料]
1 大匙酱油
2大匙花雕酒
1/2茶匙胡椒粉
1茶匙蒜蓉
1大匙姜汁

【酱料】
2+1/2大匙酱油
3大匙花雕酒
1/2茶匙黑酱油
1大匙黄糖
150克清水

【糯米馅料
适量糯米饭(亦可用2粒粽子取代)
糯米饭的照片全都被删除了, 所以食谱我也不分享了, 可以参考小小米桶~生炒糯米饭, 好好吃哦!

做法
1.  将鸡翼洗净, 然后剪去鸡翼小腿,余留鸡翅膀部分使用。 
2.  以剪刀将黏在鸡中翅骨头部分的筋和肉剪开, 再沿着骨头慢慢将肉脱骨, 然后再以利刀将肉刮下。(不要刮破鸡外皮, 导致酿入的内馅漏出)
3.  脱骨时, 一边手抓着鸡翅, 另一边抓着细骨, 将细骨捏折使得中翅和翅尖之间的关节分离, 再将两根的细骨扭断及拆除。
4.  除去细骨的鸡中翅如口袋般, 即可填入糯米内馅了. 
5.  将去骨鸡翅加入腌料腌制30分钟或隔夜, 备用。
6.  将煮好的糯米饭填入鸡翅里至8分满即可, 以牙签串起封口。 (不可填入过多的内馅, 否则在煎煮的过程中, 鸡翅膀回收紧缩, 导致糯米爆漏)
7.  热锅子, 加入少量的油, 将醸鸡翅放入锅里, 以中火煎至两面至上色。  
8.  加入蒜片和姜片, 爆香。  再倒入酱汁煮滚。  盖上锅盖以小火焖至5-7分钟, 再打开锅盖, 翻面煮至收汁即可,  趁热享用。(也可以烤箱代劳哦!)



【Glutinous rice stuffed chicken wings

[Ingredients]10 chicken wings (prefer bigger size )
10 toothpick
2 cloves garlic, sliced
1 tbsp chopped ginger

[Seasoning for marinade]
1 tbsp soya sauce
2 tbsp shaoxing wine
1/2 tsp white pepper
1 tbsp chopped garlic
1 tbsp ginger juice

sauce
2+1/2 tbs soya sauce
3 tbsp shaoxing wine
1/2 tsp dark soya sauce
1 tbsp brown sugar
150g water

【Glutinous rice filling
The right amount of glutinous rice or 2 zongzhi/Dumplings
For glutinous rice recipe, please refer to mitongwu.  I wont share the recipe here as all the glutinous rice photos were accidently deleted.  

【Method】
1.  Wash and drain the chicken wings, cut off  the upper part of small wing and remain the lower part of chicken wing.  
2.  Scissors and cut the ribs bone parts, then slowly use a knife to scrape the meat. (do not cut the skin of chicken, this will cause the leaking during of stuffing)
3.  Then, pinching off wing tips and separate the wing joints, removed the small bone.  
4.  After the fine bone have been removed, it will as pocket-like, you may stuff with glutinous rice.
5.  Combine chicken wing with marinade and marinate for 30 minutes or overnight.
6  Stuff the glutinous rice into the pocket until 80% full, seal with toothpick.  ( do not overstuffed, otherwise during the cooking process, the glutinous rice will leakage)
7.  Heat up wok,  add a small amount of oil and place the marinate chicken wing into a pot.  Ffy with medium heat until both sides turn of color.  
8. Then,  pour the sauce and bring to boil.  Saute ginger and garlic, cover and simmer over low heat for 5-7 minutes.  Then open the lid and flip and cook until sauce amost dry.  Serve hot.  


没有露馅的图片, 其余的图片全都删掉咯!




1 comment:

  1. 你的他好贴心哦^^羡慕。。ing
    这道菜肴,应该比你在云南品尝的更美味吧!哈哈

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...