這個煎雞扒跟一個檸檬汁一起吃,簡直是令人大開脾胃。檸檬的酸味令到人覺得雞扒不膩而且很稔滑。通常基絲汀會用無骨的雞腿肉,當然去了皮,會更健康。若果喜愛吃煎香雞皮的朋友,可以把雞皮留下享受。但少吃為佳。在布里斯本的超市中,有 skinless chicken thigh fillet出售,已經去了皮和骨,所以賣回來弄這道小菜,非常方便。嘗試過蘑菇白汁焗雞後,這是另一種風味的雞扒食譜。
材料 Ingredients:
雞腿肉 (約400克) (400 gm chicken thigh fillets)
檸檬一個 (1 lemon)
醃料 Marinade:
生抽 2茶匙 (2 teaspoons soya sauce)
糖 1/2茶匙 (1/2 teaspoon sugar)
鹽 1/4茶匙 (1/4 teaspoon salt)
粟粉 1 茶匙 (1 teaspoon cornflour)
酒、胡椒粉少許 (a dash of cooking wine; a pinch of white pepper)
檸檬汁料 Lemon Juice Sauce:
水 1/2杯(1/2 cup water)
檸檬汁 3湯匙 (可因應個人口味調較)(3 tablespoons lemon juice, or to your taste)
檸檬皮 1/8茶匙 (用薑磨磨出黃色的部份)(1/8 teaspoon finely grated lemon rind, yellow part)
糖 2茶匙 (可因應個人口味調較)(2 teaspoons sugar, or to your taste)
粟粉 1茶匙,開水2湯匙,埋獻用(1 teaspoon cornflour with 2 tablespoons water)
做法:
1.先把雞腿扒洗凈,用醃料拌勻,醃半小時。
2.預備檸檬汁料。先將檸檬磨皮,只要黃色部份,切勿用白色那一層。在另一邊切兩、三片檸檬薄片伴碟用。餘下的檸檬榨汁,調好檸檬汁待用。
3.燒熱油鑊,用中慢火把醃好的雞腿扒煎熟,兩面金黃色。如果雞腿扒肉厚身,可以在醃之前,先用刀界薄。或在煎兩面金黃後,用鑊蓋蓋著,乾煎一會兒。裏面的雞肉就會熟透。然後打開蓋,煎多一會,讓水份乾透。上碟。
4.另用乾凈的小鑊,注入檸檬汁料煮勻,用粟粉水埋薄獻,淋上煎熟的雞腿扒面,即成。趁熱上桌供食。
Method:
1.Wash and trim chicken thigh fillets, marinade them for half an hour.
2.Slide 1/3 of lemon to garnish the plate. Squeeze the rest for juice. Grated lemon rind. Mix lemon juice sauce. Put aside.
3.Add oil to preheated pan, fry marinated chicken thigh fillets until both sides turn golden and done. Remove and dish up.
4.Use a clean sauce pan and turn to low heat. Pour in lemon juice sauce and stew well. Complete with a little conflour solution and pour sauce over chicken fillets. Garnish around with lemon slices and serve hot.
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材料 Ingredients:
雞腿肉 (約400克) (400 gm chicken thigh fillets)
檸檬一個 (1 lemon)
醃料 Marinade:
生抽 2茶匙 (2 teaspoons soya sauce)
糖 1/2茶匙 (1/2 teaspoon sugar)
鹽 1/4茶匙 (1/4 teaspoon salt)
粟粉 1 茶匙 (1 teaspoon cornflour)
酒、胡椒粉少許 (a dash of cooking wine; a pinch of white pepper)
檸檬汁料 Lemon Juice Sauce:
水 1/2杯(1/2 cup water)
檸檬汁 3湯匙 (可因應個人口味調較)(3 tablespoons lemon juice, or to your taste)
檸檬皮 1/8茶匙 (用薑磨磨出黃色的部份)(1/8 teaspoon finely grated lemon rind, yellow part)
糖 2茶匙 (可因應個人口味調較)(2 teaspoons sugar, or to your taste)
粟粉 1茶匙,開水2湯匙,埋獻用(1 teaspoon cornflour with 2 tablespoons water)
做法:
1.先把雞腿扒洗凈,用醃料拌勻,醃半小時。
2.預備檸檬汁料。先將檸檬磨皮,只要黃色部份,切勿用白色那一層。在另一邊切兩、三片檸檬薄片伴碟用。餘下的檸檬榨汁,調好檸檬汁待用。
3.燒熱油鑊,用中慢火把醃好的雞腿扒煎熟,兩面金黃色。如果雞腿扒肉厚身,可以在醃之前,先用刀界薄。或在煎兩面金黃後,用鑊蓋蓋著,乾煎一會兒。裏面的雞肉就會熟透。然後打開蓋,煎多一會,讓水份乾透。上碟。
4.另用乾凈的小鑊,注入檸檬汁料煮勻,用粟粉水埋薄獻,淋上煎熟的雞腿扒面,即成。趁熱上桌供食。
Method:
1.Wash and trim chicken thigh fillets, marinade them for half an hour.
2.Slide 1/3 of lemon to garnish the plate. Squeeze the rest for juice. Grated lemon rind. Mix lemon juice sauce. Put aside.
3.Add oil to preheated pan, fry marinated chicken thigh fillets until both sides turn golden and done. Remove and dish up.
4.Use a clean sauce pan and turn to low heat. Pour in lemon juice sauce and stew well. Complete with a little conflour solution and pour sauce over chicken fillets. Garnish around with lemon slices and serve hot.