夏威夷鸡扒 Hawaiian Chicken Chop

之前去波德申游玩时在那里的酒店餐厅用餐，当时就点了夏威夷鸡扒，我还蛮喜欢那里的夏威夷鸡扒，淋酱的味道酸酸甜甜的，很开胃。回来后就有点想念那鸡扒的味道，所以就尝试在家自己煮。餐厅的版本是一块鸡扒配一些黄梨块、薯泥和炒蘑菇、洋葱和青椒，配菜方面我只做了炒蘑菇、洋葱和青椒，而薯泥我就嫌麻烦所以没准备。


食谱里的淋酱是我自己调的，所以味道未必和餐厅的一样。晚餐时帮老公的鸡扒淋上酱汁，结果老公说鸡扒原本就很够味了，不加酱汁也可以，我就笑他说如果没加酱汁就不算是夏威夷鸡扒了，只能是普通的煎鸡扒而已。这次的鸡扒煎的很成功，可能是用Grill Pan的关系，鸡皮表面有着美美的烧烤痕迹，而且吃起来非常脆。从黄梨圈、鸡扒到炒蘑菇和蔬菜都是用同一个Grill Pan，不需用到太多的锅具，清洗起来也比较轻松。

夏威夷鸡扒

材料：
去骨鸡全腿 3个
罐头黄梨圈 6片
盐 1/2茶匙
干迷迭香 1/2茶匙
黑胡椒 1/4茶匙

炒蘑菇、洋葱和青椒：
洋葱 1粒（切片）
青灯笼椒 1粒（去籽切丝)
白蘑菇 150克（切片）

淋酱：
黄梨汁 1杯
黄糖 1/4杯
番茄酱 1/4杯
Lea & Perrins喼汁 1汤匙
粟米粉 1汤匙（与2汤匙水混合均匀）

做法：
1. 以盐、黑胡椒和干迷迭香将鸡腌制至少30分钟。以大火烧热烤镬，把黄梨圈放入，烤至两面都有很美的烧烤痕迹，盛出备用。将3汤匙橄榄油加入烤镬，将火力调至中高火，放入鸡肉煎至两面呈金黄色，盛出保温。

2. 炒蘑菇、洋葱和青椒：在同一个烤镬放入洋葱，炒至软，然后加入蘑菇炒至软和呈褐色，之后加入青灯笼椒再炒多1-2分钟，加入盐和黑胡椒调味即可。

3. 淋酱：将所有淋酱（除了粟米粉）放入一个锅里，煮至滚，加入芡汁勾芡，煮至酱汁浓稠即可。

4. 将鸡扒和黄梨圈盛入碟中，加入淋酱，伴与配菜，乘热享用。



Hawaiian Chicken Chop

Ingredients:
3 deboned chicken whole legs
6 slices canned pineapple rings
1/2 tsp salt
1/2 tsp dried rosemary
1/4 tsp black pepper

Sautéed Mushroom with Onions and Green Pepper:
1 onion, sliced

1 green bell pepper, seeded and cut intro strips

150 g white button mushrooms, sliced

Gravy:
1 cup pineapple juice1/4 cup brown sugar

1/4 cup tomato ketchup
1 tbsp Lea & Perrins Worcestershire Sauce
1 tbsp corn starch, mixed with 2 tbsp of water

Method:
1.  Marinate the chicken with salt, black pepper and dried rosemary for at least 30 minutes. Heat a grill pan over high heat, place the pineapple rings on the grill pan and cook until they have a nice grill marks on both sides. Dish out and set aside. Add 3 tbsp of olive oil to the grill pan, lower the heat to medium high. Place the chicken in the pan and cook till golden brown on the both sides. Dish out and keep warm. 

2. Sautéed Mushroom with Onions and Green Pepper: In the same grill pan add onions and sauté until soft. Then add mushrooms and saute until tender and brown. Add green bell pepper and sauté for another 1-2 minutes. Season with salt and black pepper and the side dish is ready.

3. Gravy: Combine all gravy ingredients (except corn starch) in a saucepan, bring to a boil then stir in the cornstarch slurry and cook until the gravy is thicken.

4. Transfer the chicken chops and pineapple rings to serving plates, pour the gravy over the chicken, and serve hot with the side dish.

Servings: 3

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.