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**a tastier version of an everyday food

炸雞聽起來是最簡單的一道菜,一般的作法是裹上辣椒粉、鹽跟麵粉來炸,但這次朋友示範的是吃起來有深度、風味絕佳的香料炸雞!這道菜的香料比例不僅適用於炸雞,也適用於醃牛肉片、羊肉或雞胸、雞腿,用途廣泛,請大家一定要試做看看。

這款炸雞除了使用油炸外,我也實驗過使用氣炸鍋來做,雖然少了油香,但脆度不減,且健康加倍,愛吃又怕胖的朋友,強烈建議使用氣炸鍋來做這款炸雞喔!

材料(Ingredient):
1. 棒棒腿:1斤半: (drumstick: 900 gram)
2. 青蔥:一大把 (Green onion (a big bunch))
3. 洋蔥:一大顆 (1 large onion)
4. 青椒:中~大型一顆視肉量決定(large/medium green peppers depends on how much chicken you use)

醃料(dusting material)&調味料(seasoning)
1. 大蒜:6~7瓣(6~7 medium size garlic)
2. 黑胡椒粉: black pepper
3. 鹽salt
4. 白醋, 烏醋 (white vinegar and black(Worcestershire) vinegar )
5. 迷迭香(rosemary)
6. 百里香(thyme)
7. 綜合咖哩粉curry powder
8. 孜然(或稱小茴香)(cumin)
9. 玉米粉(corn starch) ( 效果比麵粉更好it works better than flour).

步驟(Step)
1. 整把的蔥切段(約0.5cm)
2. 青椒順其形狀切成0.5cm條狀,不要太長
3. 洋蔥切成丁狀
4. 大蒜切碎備用

Begin by finely dicing the green onions. The whole bunch, see the picture below. Next chop up one and a half green peppers and a whole onion. Crush about six or seven (if they're not too big) pegs of garlic then chip it into tiny pieces – garlic is your friend, don't be afraid. Set all of these aside for later. Next prep the chicken.

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備妥上述材料後,接著來處理雞肉

醃肉Meat prep/marinate:
*這款炸雞適合使用小棒棒腿,再處理雞肉時也不需要將雞皮去掉,因為雞皮炸得夠乾的話會更好吃。

You'll want to use small drumsticks. No need to remove the skin. If you fry it dry enough it will be even better. 

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1. 用清水清洗一下後,將雞肉放進容器中,再倒入白醋,用手將白醋與雞肉稍微抓一下約1分鐘左右,以消除雞肉的腥味,之後再將白醋倒出。若不希望醋的味道殘留在雞肉上的畫,這時再用清水洗一次雞肉。若是使用萊姆汁來進行這個步驟的話,那建議要將萊姆汁沖掉。

Put the chicken in a bowl and pour in some white vinegar. Wash/slosh around the chicken in the vinegar for about a minute or so, then drain it. You may need to rinse the vinegar off of the chicken if you don't want the acidic taste to linger. If you're using lime instead of vinegar for this step, RINSE.

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2.接著加入1茶匙(約5g)的綜合咖哩粉、1茶匙(約5g)的孜然粉 (這兩樣也可以多放一些)

Next, drop a teaspoon of curry into the bowl. Do the same for cumin. It's okay to add a little more of those two. 

3.加入1茶匙~2茶匙左右(約5~10g)的黑胡椒粉

Add a teaspoon and some of black pepper. 

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4.灑一些迷迭香及百里香

Now sprinkle rosemary and thyme onto the chicken.

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 5.將上述香料與雞肉拌勻後靜置一段時間,看起來就會像下圖一樣(建議30分鐘以上)

Roll/mix everything together in the bowl and what you end up with should look something like this:

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炒料Pre-cooking:

1. 開大火,加入高冒煙點的油品

Put the fire on high, then use some of your favourite (high smoke point) oil to grease the pot.

2. 將剛剛處理好的洋蔥、青椒、大蒜、青蔥等通通下鍋,炒至洋蔥轉為透明

 Dump the onions and the other chopped ingredients into the pot and keep stirring until the onions start to turn transparent. 

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3. 此時將火轉小,加入剛剛的雞肉,繼續炒&悶。待鍋內的蔬菜出水後再來加鹽調味。這時的調味或加不加水稀釋都取決於個人的口味

At that point turn the heat down to low and add the chicken. Let this cook in its own juices for a while. Salt it when there's enough liquid in the pot. You may add water later on, and adjust the flavour by adding more pepper or black vinegar according to your taste buds. 

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4. 當雞肉熟透後,關火將棒棒腿挑出來,讓肉稍微涼一下之後再來進行最後的步驟。

Once the chicken is cooked turn off the fire and let it cool down a bit because you'll need to use your hands.

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*這時鍋中有剩下不少配料,同時醃肉的醬汁也都在裡面了,這些可以用來拌飯、拌麵,或是用來煮牛肉、雞肉等,千萬不要浪費。

** the leftover sauce from the pre-cooking step is still useful. You may put it on rice or pasta as a gravy, or use it to cook something else. No need to throw it away.**

 

炸Frying:
1.起一油鍋、並準備一些玉米粉。用玉米粉來裹棒棒腿,裹好後,將多餘的玉米粉拍掉,將雞腿放入油鍋中炸

The final step is to roll the drumsticks in corn starch (shake off the excess) and then pan fry the whole batch. 

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2.試著將雞肉炸到外皮呈棕色、感覺酥脆的樣子。若炸雞外皮顏色過深也不用擔心,因為那是因為玉米粉很容易上色,但裡面的雞肉並不會焦掉。
Try to get it nice and crispy brown. If the chicken turns dark brown very fast, that's okay. The chicken isn't burning yet. The corn starch just turns brown faster than flour would.

氣炸鍋做法
1. 並準備一些玉米粉。用玉米粉來裹雞肉
2. 設定180度C,10分鐘(10~12分鐘,依肉塊大小判別)

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