材料/Ingredients
西芹2條切小段
Celery 2 stalk (chop into chunks)
雞柳2至3條切小段
2 to 3 chicken fillet (chop into chunks)
小洋蔥1/3個切小塊
1/3 onion (chopped)
1小塊甘筍切小塊
1 small cube of carrot
(small pieces)
4粒蒜切小粒
4 garlic cloves (chopped finely)
薑切10塊薄片
10 slices of ginger
1棵蔥切小段
(分開蔥白,蔥青)
1 stalk of green onion, chop into chunks.
seperate scallion white and greens
芡汁 /corn starch juice
雞湯約50毫升
Chicken soup 50ml
粟粉0.5湯匙
Corn starch 0.5 tbsp
5.5%鹽水雞醃料
Chicken marinade
鹽2湯匙
Salt 2 tbsp
水500毫升
Water 500ml
做法 / Steps
1. 2條雞柳,放於雪櫃4度格,解凍24小時。
Defrost 2 chicken fillet in fridge for 24 hrs.
2. 清洗乾淨, 去
去筋,去膜
Rinse. Remove tendon, membrane.
3. 稍為抹乾水分,浸於鹽水雞醃料中0.5 小時。
Pat dry. Soak into chicken marinade for 0.5 hr.
4. 醃好。完全抹乾雞柳水份。切如西芹長度般大粒。 一湯匙油撈勻。
Mariaded. Chop into cube. Wipe dry thoroughly. Mix with 1 tbsp of oil.
5. 煲滾水 ,水大滾。把已切小塊雞柳放於滾水中, 然後熄火, 浸一分鐘。
Rolling boil, add chopped chicken into water. Gas off. Soak into hot water for 1 min。.
6. 雞肉去水。撈起備用。
Take it out. Remove excessive water.
7. 在灼雞水內,加入一湯匙糖,1湯匙鹽。 放入 甘筍, 大火灼20秒, 再放入西芹灼20秒。撈起隔水備用。
Add 1 tbsp of sugar and 1 tbsp of salt, Boil to hot. Boil carrots for 20 seconds,then add celery. Boil celery for 20 seconds. take them out . Drain.
8. 燒熱鍋, 轉最小火, 下冷油3湯匙, 即下蒜, 小火炸一分鐘。撈起備用。
Hot pan, low heat, add 3tbsp of oil, garlic in. Fry at low heat for 1 min, take it out until slightly yellow. Remove excessive oil.
9. 保番蒜油。下薑, 小火炸至微黃, 撈起備用。
Keep the garlic oil in pan. Fry ginger at low heat until light yellow. Take it out.
10.剩低一茶匙油於鍋中,大火,炒洋蔥十秒, 放少許鹽, 炒10秒。
1 tsp of garlic oil in. Fry onion at high heat for 10 seconds, add a pinch of salt. Fry 10 seconds.
11. 放入薑片,蔥段, 加入西芹,甘筍 大火炒10秒。
Add ginger,scallion, celery, carrot. Fry 10 seconds.
12. 再加入雞柳於鑊中, 然後加入蒜, 炒10秒。鑊邊贊一湯匙花雕酒。
Add chicken fillet. add fried garlic, fry 10 seconds, add chinese wine 1 tbsp.
13. 埋芡收汁(芡汁剛夠掛菜肉即可。可無須全放) 最後加入青蔥, 可加少許蒜油。即成。
Add juice, fry until thick. Add scallion green, add a tsp of garlic oil. Done.
#西芹
#雞柳
#雞翼達人
#西芹雞柳
#西芹雞柳做法
#西芹雞柳煮法
#西芹雞柳整法
#西芹雞柳食譜
#食譜
#西芹炒雞柳
#雞柳炒西芹
#炒西芹雞柳
#醃雞柳
#切西芹
#家常菜
#家庭菜
#港式小炒
#雪藏
#雞翼食譜
#雞肶食譜
#雞扒食譜
#西芹冇渣
6 сен 2024