Wednesday 15 May 2013

三菇焖鸡(Simmered Chicken With Mushrooms)



解决一日两餐已经是够烦了,还要担心在餐桌上一人闹, 二人哭的情状, 真是烦上添烦了。如果换了是你, 你又会如何应付这样的“餐桌美景”呢?

煮了这道三菇焖鸡,加了几粒的鹌鹑蛋,塞住了她俩的嘴巴。 知女而莫若我了,鹌鹑蛋是她俩的最爱,所以, 这俩位千金也只好静静的,默默的情不甘心不愿的吃咯!嘿嘿。。



三菇焖鸡
(食谱: 厨苑食谱)

材料:
半只马来鸡
1包金针菇(切去尾部)
8 粒蘑菇(切半)
10粒日本蘑菇(去蹄)
8 片姜,1 条红辣椒(切片)
4粒蒜头,1棵生菜
鹌鹑蛋(可以不放)
2大匙麻油,300克清水

(鸡只以1大匙酱油和1小匙绍兴酒腌泡1小时)


调味料

2大匙绍兴酒,1小匙盐,1/4 小匙糖
2大匙蚝油,1小匙麻油,少许胡椒粉


做法;

1. 热油锅,将鸡只以中火炸至半熟或金黄色,捞起。 备用。

2。锅里将2大匙麻油热,爆香姜片和蒜头。 加入红辣椒,和三种蘑菇翻炒片刻。 


3。再加入调味料,清水和鸡只,焖鸡只至熟。 最后加入菜,试味。以粟粉勾茨即可。

Simmered Chicken with Mushrooms

Ingredients
half kampung chicken, 8 button mushrooms (cut into halves),1 package needle mushroom(remove hard stem and shred) 
10 fresh shitake mushrooms, 8 slice of ginger, 1 red chili (slice)
2garlic , 2 tbsp sesame oil, 300g water,   1 stalk lettuce 

(Marinade chicken with 1 tbsp soya sauce and 1 tsp shaoxing wine for 1 hour. 

Seasonigs
2 tbspshaoxing wine,1 tsp salt, /1/4 tsp sugar, 2 tbsp oyster sauce, 1 tsp sesame oil, some pepper

Method
1. Heat a wok of oil, deep fry chicken until half cooked or golden colour. 
2. Heat 2 tbsp sesame oil in wok, saute ginger, garlic and chili, stir fry until fragrant.  
3. Add in three types of mushrooms, water and seasonings, simmer until chicken is cooked . Thicken the gravy with starch solution and  add in lettuce.  





I'm linking this post to Little Thumbs Up event, organized by Zoe from Bake For Happy Kids and Doreen for my little favourite D.I.Y., and hosted by Joyce, kitchen flavours.







8 comments:

  1. 别人家的饭菜总是比自己家的香,所以来碗大饭,please

    ReplyDelete
  2. 哈哈哈!!May~~
    还有鹌鹑蛋~~喜欢得不得了!!

    ReplyDelete
  3. 有了三菇还加了鹌鹑蛋,很丰富的一道菜。。我也要来一碗饭。。:)

    ReplyDelete
  4. What a beautiful and delicious looking dish! I will add more rice if served with this dish!
    Thank you for linking to LTU!

    ReplyDelete
  5. 这个有汁的三菇焖鸡很下饭,我喜欢!

    ReplyDelete
  6. 不论什么菇我都喜欢吃,加饭来。

    ReplyDelete
  7. 我自己带白饭来了
    饿了咯~~

    ReplyDelete
  8. 今天我老公下厨,一定不是很好吃。。我还是自己带饭来你家。。。哈哈。。。(这个也是我们的悄悄话)哈哈

    ReplyDelete

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