Thursday, 31 October 2013

照烧鸡肉 (チキン照り焼き)Chicken Teriyaki

上星期煮的照烧三文鱼也蛮合老公的胃口,这星期又来煮照烧料理,不过不是用鱼,而是用鸡肉。家附近的日式餐馆有卖照烧鸡肉盖饭,如果每次不知道要吃些什么时,这个盖饭都会成为首选,特别喜欢这家的照烧鸡肉是因为鸡肉是用来炭烤的,所以吃的时候会有很香的炭烤味,酱汁也特别美味,下饭吃的话简直是一流。说起来也一段时间没点照烧鸡肉盖饭了,好想念那种炭烤的香味,在家是比较难做出那种风味的美食,不过用来煎的照烧鸡肉也不错,酱汁一样下饭。






原食谱时没放芝麻的,不过我觉得放了芝麻会更香,
所以顺手就撒了点烤香的芝麻。
这样的照烧鸡肉是不是比较诱人?


配搭了一些沙拉让饮食更均匀,颜色看来也漂亮些!


这个鸡肉我用了家里新买的Happycall来煎,首次用我不是很熟悉,结果煎到皮的部份有点焦焦的,乍看一下感觉有点像用炭烤的。


这照烧鸡肉我在星期一时就和日式炸鸡块的鸡肉一起准备腌制,到了要煮晚餐的那一天拿出来煮即可,不必又在厨房忙多一次。


昨日的晚餐我准备了两道菜肴,
除了照烧鸡肉还有冬菇蚝豉焖支竹。


晚餐 ~ 三菜一汤,家婆煮的ABC汤和焖猪肉,
加上我煮的照烧鸡肉和冬菇蚝豉焖支竹,就成了昨晚的丰富晚餐!








照烧鸡肉 (チキン照り焼き)Chicken Teriyaki
(Recipe adapted from Just One Cookbook)

Ingredients 材料:
3 boneless chicken thigh with skin(1lb or 454g) 去骨鸡全腿 3个(1磅/454克) [重约700克]
2 Tbsp. sake for steaming 清酒 2汤匙 [4tbsp / 4汤匙]

Teriyaki Sauce 照烧酱汁:
2 Tbsp. soy sauce 酱油 2 汤匙 [4tbsp / 4汤匙]
2 Tbsp. water 清水 2汤匙 [4tbsp / 4汤匙]
1 Tbsp. sake 清酒 1汤匙 [2tbsp / 2汤匙]
1 Tbsp. mirin 味醂 1汤匙 [2tbsp / 2汤匙]
1 Tbsp. sugar 糖 1汤匙 [2tbsp / 2汤匙]
1/4 onion, grated, including juice 洋葱 1/4粒(磨碎,汁也要保留)[1/2粒]
1 inch ginger, grated, including juice 姜 1寸(磨碎,汁也要保留)[2inch /2寸]

Remarks 备注:
The one in red is the actual portion that I used. 红色的字体是我所用的份量。

Instructions 做法:
1. Rinse chicken in running water and cut into smaller pieces. I cut one thigh into 4 small pieces so the chicken will be cooked through quickly and we can use chopsticks to eat. Then prick the chicken (not the skin side) with a fork. [I did not cut the chicken into small pieces, instead I cut it before I serve]
将鸡肉冲洗干净,然后切成小块。将鸡腿肉切成四小块,这样鸡肉可以更快地煮得熟透,而且用筷子食用也比较方便。然后用叉插一插鸡肉(不是皮的那一面)让腌料可以容易渗透鸡肉。[我没将鸡肉切小块,我煮好后食用前才切]

2. Combine Teriyaki Sauce ingredients in a bowl or Ziploc bag.
将照烧酱的材料混合在一个碗里或者是在自封袋里。

3. Add chicken and marinate for 2-3 hours.
将鸡肉放入照烧酱里腌制 2-3小时。

4. Heat oil on medium high in a large skillet. When it’s hot, place the chicken pieces from skin side. The marinade will burn easily so try not to add any liquid in the pan. Do not throw away the marinade.
在一个较大的平底锅里放入油,以中高火烧热,放入鸡肉,皮朝下。照烧酱很快就会焦了,所以在煎的时候避免加入酱料。腌制用的照烧酱不要倒掉要保留。

5. When skin side is nicely browned, flip the chicken (now skin side is up). Then add sake and cook covered for 8-10 minutes.
当皮的那一面煎至金黄色后将鸡肉翻过来(现在皮朝上)。加入清酒然后把锅盖盖上,利用锅里的水份将鸡肉蒸大约8-10分钟。

6. Then remove the chicken to a plate and clean the skillet.
然后将鸡肉移去一个干净的碟里。

7. Heat a little bit of oil and put the chicken back to the skillet, skin side down first to make the skin crispy.
平底锅内再加入少许油,将鸡肉放回锅里,皮面朝下先,这样可让皮煎得香脆。

8. Then flip again (now skin side is up) and pour the Teriyaki Sauce. Cook until the sauce is reduced a bit. Use spoon to pour on top of chicken a couple of times while you are cooking.
将鸡肉翻过来(现在皮朝上), 将刚才保留下来的照烧酱倒入锅里,煮至酱汁收干少许。煮的时候要不时用汤匙勺些照烧酱淋在鸡肉上。

9. Serve the chicken and pour sauce on top.
将鸡肉盛碟,淋上照烧酱即可食用。







I am submitting this post to Asian Food Fest #1 Oct 2013 : Japan, hosted by Alan from travelling-foodies .






I am also submitting this post to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Zoe of Bake for Happy Kids, hosted by Mich of Piece of Cake at this post.







Updated on 31.10.13 7.00pm


这是我用的味醂(左)和料理酒(右)。料理酒是烹饪用的清酒。





3 comments:

  1. Replies
    1. 清酒是一种日本酒,我是用料理酒来煮,料理酒是烹饪用的清酒。我刚刚更新了,附上味醂和清酒的照片。这两种调味料可以在Aeon,Isetan或ShojIkiya正直屋(http://www.shojikiya.com.my/)找到。

      Delete
  2. Your teriyaki chicken looks very delicious! I love the beautiful brown caramelized coating.

    ReplyDelete

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