WhisKA的自創+實驗: 這又是睡不著時想出來的其中一度菜...
雞肉裡滲出桂花及酒的味道~ 如果喜歡桂花的話一定要試啊!!
材料 Ingredients:
- 桂花糖(半碗) Sweet-scented osmanthus (2/3 cup)
- 冰糖(1塊) Rock Sugar (1 piece)
- 雞脾扒(2塊) Chicken Steak (2 piece)
- 花彫酒(半杯) Hua Tiao Chiew (alcohol) (half cup)
煮法 How to make:
雞脾扒洗後備用。Rinse Chicken Steak and upset aside.
將桂花糖, 花彫酒, 冰糖加入雞脾扒醃1小時。Chicken Steak preserve with Sweet-scented osmanthus and Hua Tiao Chiew for 1 hours.
燒熱鑊加入酒(2茶匙), 放入醃好的雞脾扒煮至半熟, 加入清水(半杯及之前用醃料的汁)炆至半乾, 打開鑊蓋煎至金黃即可。Pre-heat broiling net drain oil (2 tbsp)put preserved chicken steak cooked outside and slightly, add water (half cup and the preserve sauce) braise until dry and fried again when meat starts to brown.
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