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田園時光:辣子雞丁(圖文/視頻)

作者:田園時光美食  於 2016-3-15 19:13 發表於 最熱鬧的華人社交網路--貝殼村

作者分類:家常菜經|通用分類:私房小菜|已有4評論

關鍵詞:辣子雞丁, 田園


中文版解說:


英文版解說

主配料:

雞肉 400克(Chicken meat 400 g)

蔥姜蒜各15克15 g each of Scallion ginger garlic  

干辣椒 40克Dried chili 40 g

花椒10克Chinese prickly ash 10 g

青麻椒5克Tsing Ma pepper

 

腌料:

白鬍椒粉 1茶匙(1 tsp white pepper powder)

料酒1湯匙(1 tbsp cooking wine)

醬油1/2茶匙(1/2 tsp soy sauce)

鹽1/4茶匙(1/4 tsp salt)

粟粉或生粉1湯匙(1 tbsp cornstarch)

油1湯匙(1 tbsp of oil)

 

醬汁:

醬油1/2茶匙(1/2 tsp soy sauce)

料酒1湯匙(1 tbsp cooking wine)

白糖1/2茶匙(1/2 tsp sugar)

香醋1/2茶匙(1/2 tsp balsamic vinegar)

 

 

 

紅油材料:

干辣椒片10克(10 g dried chili flakes )
韓國辣椒粉3湯匙(Korean chili powder 3 tbsp )
桂皮2-3克(2-3g Cinnamon stick )
桂葉2片(2 bay Leaves )

拍碎的草果1個(1 Tsaoko--smash)
小茴香1/2茶匙(1/2 tsp fennel )
八角2顆(2 star anise )
花椒1湯匙(Chinese prickly ash 1 tbsp)

丁香3個(3 cloves )

油 1.5杯(1.5 cups oil)

 

 

 

1、做這道菜,想要味道更香,首先要做紅油。

辣椒碎片,你可以買現成的,也可以把干辣椒烤酥后搗成碎片。

韓國辣椒粉 放它,紅油顏色會更紅。

然後是屏幕顯示的其它香料,這些香料在中國超市都可以買到。

 

2、把所有材料放入一個不鏽鋼碗里,加入半杯的菜油攪勻。再把1杯的菜油燒熱 至輕微冒煙,然後倒入香料碗內 ,之前先放一些冷的菜油在碗里 是為了降低一些油溫,防止香料變焦。

 

3、放置一旁 油溫涼下來后,把紅油過濾出來。紅油就做好了,這裡我多做了紅油 用不完的可以留著做許多不同的菜。

 

4、現在開始處理雞肉。傳統的做法 辣子雞的每一塊雞肉都是帶著骨頭的,但家庭製作這樣有點難度,所以我選的是雞大腿肉約400克左右,把骨頭取走,雞肉切成小塊(如視頻所示,甚至還可以更小塊)。

 

5、然後把小塊雞肉清洗幾遍。再用廚房紙把雞肉擦乾,放入一個碗里,把 白鬍椒粉、料酒、醬油鹽(salt)放入抓勻之後放入生粉,再抓勻,最後加入一點油拌勻,放置15分鐘。

 

6、現在我們來處理這道菜的重要角色 干辣椒,先把40克或更多的干辣椒剪成小段,把其中的辣椒籽去掉 。放一邊備用。

 

7、另外,我們還要提前準備好醬汁,把屏幕顯示的調味料混勻,一邊備用。

 

8、現在進入最重要的步驟 炸雞塊。鍋里放入至少2杯的菜油 因為我們需要足夠的油量,燒熱至160攝氏度以上,或你可以放一塊雞肉試一下,如果雞肉周圍有大氣泡翻滾,就說明油溫可以了,然後把 剛才腌過的雞肉一塊塊的放入,盡量分開放不要黏在一起,記得要用大火,才能保證油溫足夠高。同時,這裡的雞塊要分2次炸,一次炸太多會讓油溫降低,炸這個雞塊一定要保持比較高的溫度,否則雞塊會出水 粘在一起 就炸不酥了。

 

9、雞塊下鍋后不要太早去動它,直到雞肉不會粘在鍋底,你就可以翻動了,炸到雞肉變小,顏色變深,外表酥脆即可撈出,再把剩下的雞肉炸完。全部撈出之後,油鍋繼續開大火,大約等10秒左右的時間,再讓鍋里的油溫升高一些,把剛才炸過的所有雞塊,放入油里復炸,1-2分鐘即可.這時雞塊顏色會變的更深,但注意不要焦了,撈出備用。

 

10、炒鍋燒熱,放入1/4杯之前準備的紅油,把蔥姜蒜放入,用中火炒香,再放入 花椒10克、青麻椒5克 和剛才處理過的干辣椒,一起翻炒出香,注意只能中火,一定不要把材料炒焦了 那樣就會有苦味。當你聞到香氣時,把炸過的雞塊放入一起炒 一小會,讓其入味,然後倒入之前準備好的醬汁,翻炒均勻即可起鍋。

 

 

 

 

Today I will share with you guys a sichuangnese style spicy popcorn chicken. If you've ever had this dish in the restaurant you'd know that there is always more red pepper in this dish than chicken, one of its key characteristics. A famous food critique in china even commented how the thrill of finding a piece of chicken in the pile of red pepper is best part of this dish

 

The key to this dish is its spicy fragrance, so the first step is to make the chilli oil 

prepare the dried chilli flakes, you can buy them in the store or make your own by crushing dry toasted pepper 

Combine with korean chilli powder, this will add the bright red color to the chilli oil

these are the other ingredients that you can find in chinese supermarkets 

add all of there ingredients in a stainless bowl and add in half a cup of vegetable oil. heat 1 cup of vegetable oil until it is slightly smoky. pour the hot oil into the stainless bowl. the oil we started with in the bowl will help lower the temperature and prevent the spices from burning 

Let the spices soak in the oil and once it is cooled and strain, now the chilli oil is ready. i made extra chilli oil here because it is really useful to use in many recipes

 

Now we will prepare the chicken, in the traditional recipe, every piece of chicken has a bone in the middle but that adds a lot more work so in a family recipe I like to use chicken thigh meat, about 400 grams or so, debone and dice into the size shown

Wash clean the chicken pieces and dry with kitchen towels, place in a bowl and mix with white pepper powder, cooking wine, soy sauce, salt and once its well mixed, mix with corn starch. add a little bit oil at the end and set for 15 minutes 

 

Now we will prepare the most important ingredient, the dry red peppers, cut up about 40 grams or so and deseed them and set them aside

Now combine the ingredients shown on the screen to make the sauce and set that aside 

The next step is frying the chicken, place at least 2 cups of vegetable oil because you need enough oil for the chicken pieces to float.  The oil has to be at least 160degree celcius and above. you can test with 1 piece of chicken and if large bubbles form around the chicken piece then the oil is ready. now add in all the chicken pieces one piece at a time and try to keep them separated when adding them in. make sure you are using high heat and fry the chickens in 2 batches, if frying them all at once the oil temperature will be lowered too quick and cause the chicken to stick together and you won't achieve the crunchy texture 

Once the chicken pieces are in the oil, don't touch them until the chicken pieces freely floating, slightly rotate them until the chicken pieces seize up slightly and turn darker in color and crunchier in texture, remove the chicken and set aside. repeat with all the chicken pieces .keep oil heat on high heat for 10 seconds after all the chickens are strained out to raise the temperature again and place in all the chicken pieces from earlier to refry a second time, after 1-2 minutes they are ready. careful not to burn them

Heat a pan hot and add in a quarter cup of chilli oil and add in ginger, garlic and scallion and stir on medium heat, add in 10 grams of chins prickly ash and tsing ma pepper and the prepared dry pepper from earlier, stir until fragrant, use only medium heat so they they don't burn. when the nice spicy fragrant fills your kitchen add in the fried chicken pieces and incorporate everything together. pour in the prepared sauce, stir fry until everything is well combined and plate 

更多的互動可以上facebook:https://www.facebook.com/gardentimehomemadecuisine/

 



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發表評論 評論 (4 個評論)

回復 越湖 2016-3-15 20:33
雖然有些麻煩,還是喜歡帶骨的。
回復 田園時光美食 2016-3-15 21:20
越湖: 雖然有些麻煩,還是喜歡帶骨的。
也對哈
回復 北京的大平 2016-3-16 06:18
喜歡辣子雞丁,每次去外邊吃飯必點。你的視頻對我很有幫助,謝謝。
回復 田園時光美食 2016-3-16 06:29
北京的大平: 喜歡辣子雞丁,每次去外邊吃飯必點。你的視頻對我很有幫助,謝謝。
不客氣,希望你喜歡

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