Saturday 4 April 2015

香辣鸡肉锅仔面 Braised Yee Mee with Spicy Chicken in Mini Wok

家里最近开了一个大型炒锅来用,厨房里的橱柜早已被塞得满满的,为了要收纳这么大个的炒锅,一些旧了又没用到的锅就要被淘汰。家里的帮佣负责把那些过不要的锅子收藏在花园的橱柜里,其实我也不知道那些锅子被淘汰了,不过可以肯定不是我常用的那几个,直到有一天我在花园橱柜里拿东西时才看到我喜欢的那个迷你锅仔被淘汰了,我看了觉得有点可惜,拿了起来,洗干净后又收回屋子去。由于家里用电磁和电陶炉的,所以不适合用这些底部圆圆的锅子,不过固执的我还是会拿来用,就算不拿来煮,拿来盛食物也不错。


这香辣鸡肉锅仔面其实和美食中心卖的铁板伊面有点类似,只是家里没有铁板所以用迷你锅仔来代替。我已经有好多年没吃过铁板伊面了,每次在逛街时都向老公投诉说我要到美食中心用餐吃铁板伊面,不过每一看到他那很不情愿的表情我心想就算了,下次才去吧,结果拖了这么多年却没去过。香辣鸡肉锅仔面我煮了两次,第一次用瓦煲来盛,面煮软后下沉,结果拍出来的效果不是那么好,所以隔了一段日子我又煮了一次,也就是这次,不用瓦煲,改用迷你锅仔来盛,效果看起来还蛮不错。我将迷你锅仔放在电陶炉上加热,看到那些酱汁煮滚起泡泡,效果有点像用铁板一样,真是开心,不过这是不良的示范,如果要这样加热一定要小心注意安全哦,不然烫伤了就不好!






香辣鸡肉锅仔面 + 竹蔗马蹄凉水


















香辣鸡肉锅仔面

材料:
伊面 4个
清水 2 公升
干辣椒10条(切段,浸泡至软)
姜 2寸(切片)
蒜茸 2汤匙
菜心 4棵(切段,烫熟)
鸡全腿 3个(切块)
香菇 8朵(浸泡至软)
鸡蛋 4颗

调味料:
老抽 3汤匙
酱油 2汤匙
蚝油 3汤匙
绍兴花雕酒 3汤匙
胡椒粉 1/2茶匙
麻油 1汤匙

芡汁:
粟粉 10汤匙
水 1杯
(混合然后搅拌至均匀)

做法:
1. 在锅里放入3汤匙的油烧热,将姜片,蒜茸和干辣椒爆香。将鸡肉和香菇放入锅里炒大约2-3分钟。加入清水和调味料煮至滚,然后转中小火加盖焖15分钟,焖好后加入芡汁煮至浓稠即可。

2. 以中火烧热一个锅仔,放入伊面和适量的焖鸡肉、香菇及酱汁,敲入一粒鸡蛋,煮至自己喜欢的熟度即可。加入烫好的菜心,乘热食用。


份量:4人份




Braised Yee Mee with Spicy Chicken in Mini Wok

Ingredients:
4 blocks of Yee Mee
2 litres water
10 dried chillies, cut into sections and soaked till soften
2 inches ginger, sliced
2 tbsp minced garlic
4 stalks Choy Sum, cut into sections and blanched
3 chicken whole legs, cut into pieces
8 dried mushrooms, rinsed and soaked until softened
4 eggs

Seasoning:
3 tbsp dark soy sauce
2 tbsp soy sauce
3 tbsp oyster sauce
3 tbsp Shao Xing wine
1/2 tsp white pepper powder
1 tbsp sesame oil

For thickening:
10 tbsp cornstarch
1 cup water
(Combine and stir until no lumps remain)

Method:
1. Heat 3 tbsp oil in a pot. Add ginger, garlic and dried chilli, saute till fragrant. Then add chicken and mushroom, stir fry for about 2-3 minute. Add water and seasoning. Bring to a boil then cover with lid and cook over medium low heat for 15 minutes. Pour in the cornstarch slurry, stir well and cook until the gravy is thicken.

2. To serve: Heat a mini wok over medium heat, add yee mee, braised chicken, mushrooms and gravy. Crack an egg in the center and simmer till the egg is cooked to your liking. Add blanched Choy Sum and serve immediately.


Servings: 4








This post is linked to the event Little Thumbs Up (April 2015 Event: Chicken) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Diana of The Domestic Goddess Wannabe.







3 comments:

  1. 这伊面我也好喜欢吃,看到我口水正打滚着。。

    ReplyDelete
  2. This is one of my favourite dishes in the world!!!! Totally love this!

    ReplyDelete

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