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【名厨新春食谱】金凤迎春

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若昕@优1周 - 04/01/2019

联合早报

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材料
 

  • 鸡1只
  • 姜少许
  • 葱少许
  • 虫草花5克
  • 西兰花300克(汆烫)
  • 熟鹌鹑蛋6粒


配料
 

  • 烧肉50克
  • 栗子50克
  • 白果50克
  • 胡萝卜丁50克
  • 冬菇丁50克


调味料
 

  • 蚝油2大匙
  • 花雕酒适量
  • 鸡精粉1/2小匙
  • 鸡汤1.2千克
  • 老抽少许


做法
 

1.把鸡洗净沥干,用姜和葱腌味待用。
 

2.热油,炒香所有配料,加入1大匙蚝油、花雕酒、鸡精粉和1大匙鸡汤翻炒均匀。
 

3.把炒好的配料和虫草花放进鸡肚。
 

4.热油,把鸡炸至金黄,捞起沥干。
 

5.把鸡放进汤锅,加入剩余调味料,小火焖煮1小时30分钟捞出,放在盘中。
 

6.缀以西兰花和鹌鹑蛋。
 

7.把生粉加入鸡汤,勾芡后淋在鸡肉上即可。


Stuffed Chicken with Roasted Pork and Chestnut (serves 4)


Ingredients
 

  • 1 chicken
  • some ginger
  • some spring onion
  • 5g cordyceps flower
  • 300g broccoli(blanch)
  • 6 cooked quail eggs


Condiments
 

  • 50g roasted pork
  • 50g chestnut
  • 50g ginkgo
  • 50g diced carrot
  • 50g diced shiitake


Seasoning
 

  • 2tbsp oyster sauce
  • some Huadiao cooking wine
  • 1/2tsp chicken powder
  • 1.2kg chicken stock
  • some dark soy sauce


Method
 

1. Rinse and drain chicken. Marinate with ginger and spring onion. Set aside.
 

2.Heat oil. Saute Condiments until fragrant. Add 1tbsp oyster sauce, Huadiao cooking wine, chicken powder and 1tbsp chicken stock. Stir evenly.
 

3. Stuff chicken with cooked Condiments and cordyceps flower.
 

4. Heat oil. Deep-fry chicken until golden. Remove and drain.
 

5. Add chicken into a soup pot. Add rest of Seasoning and simmer over low heat for 1hr30mins. Remove and place in a plate.
 

6. Dress with broccoli and quail egg.
 

7. Add starch to thicken the gravy. Pour over chicken and serve.

 

Source: 联合早报 © Singapore Press Holdings Limited. Reproduced with permission.