虾酱有着一股很浓烈的味道,就像榴莲一般,爱吃的人就会觉得奇香无比,把它当作宝,不爱吃的人就会觉得恶臭无比。第一次把买回来的虾酱打开时就闻到一股很浓烈的味道,虽然从小到大都闻惯了峇拉煎的味道,不过虾酱的味道似乎更浓烈些,腌好鸡肉后手洗了好几次那个虾酱的味道还在手上,不过为了吃虾酱鸡,唯有忍耐一下。之前为了解嘴馋已经试过自己炸虾酱鸡,不过都是用Air Fryer来炸,由于用Air Fryer所以都不会裹上面糊之类的,最多是在炸前沾少许粉类,味道虽然一样,不过就没有那脆脆面衣的口感,这次为了吃回原汁原味的虾酱鸡,所以决定用来油炸。
虾酱鸡 Prawn Paste Chicken | Har Cheong Gai
(食谱参考ieatishootipost,做少许更改)
材料:
鸡翅 12个(重约450克)
腌料:
虾酱 1 1/2汤匙
糖 1茶匙
麻油 1汤匙
米酒 1 1/2汤匙
白胡椒粉 1/2茶匙
面糊:
自发面粉 40克
马铃薯淀粉 40克
鸡蛋 1粒
清水 20毫升
苏打粉 1/8茶匙
做法:
1. 把腌料和鸡翅混合均匀,确定每个部位都沾有腌料。把面糊材料混合均匀至顺滑,然后将面糊加入腌制的鸡翅里,混合均匀,放入塑胶盒里腌制至少8小时或至两天。
2. 以中高温烧热油锅,把腌好的鸡翅放入油锅里炸,约半分钟后用筷子将鸡翅分开,然后继续炸至金黄色即可。将鸡翅捞起,沥干油份,盛碟。食用前挤上酸甘汁,配与甜辣椒酱一起食用。
I am submitting this post to Asian Food Fest #11 Sept 2014 : Singapore hosted by Life can be Simple.
好下酒的菜肴哦!!喜欢~
ReplyDelete配冷冷的啤酒应该不错!
Delete虾酱煮前煮后差别极大,哈哈!
ReplyDelete我炸过虾酱鸡,真的很美味!
我也是这样觉得!美味可是过程蛮辛苦,整个手都是虾酱味。
DeleteHi Violet, this 虾酱鸡is very popular and most 煮炒stalls have this on their menu. My family likes this too .. but I have tried not cooking it ... cos the smell will dominate the whole kitchen ^-^!
ReplyDeleteViolet, I like your har cheong gai! It looks just like those I had in the tze char stalls in Singapore. The fragrance of this chicken is simply appetizing :)
ReplyDeleteThis is my family all time favourite dish.
ReplyDeletethis is one of my favorite chicken dishes from southeast asia; the punch of smell is worth it :-) i really enjoy how these photos capture the moistness of the chicken pieces. i look forward to trying your version. cheers~
ReplyDelete