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Tuesday, January 11, 2011

Grilled Chicken Drumsticks


在Library借了一本書 "Korean Cooking-- made easy",我很喜歡吃韓國菜,而且書內的食譜很容易簡單。其中一樣菜式是Grill Chicken Drumsticks!
我把書裡的食譜改良了少許:麥芽糖改了用蜜糖;本要煮到收乾水份,我卻刻意留下汁液,送飯很開胃!所以算不上Grill!
材料:
雞髀仔 Drumsticks
薑汁1湯匙
生抽2湯匙
砂糖1湯匙
蜜糖1湯匙
米酒1湯匙
做法:
把雞髀仔洗淨抹乾,用刀在厚肉的地方界幾刀,目的是讓雞髀容易熟。
把薑汁倒入雞髀內醃勻。不時攪拌用雞髀平均沾上薑汁。
用少許油起鑊,放入雞髀,煎至金黃色,拿起雞髀,用廚房紙印乾油份。
把生抽、砂糖、蜜糖和米酒攪勻,倒入鑊內煮滾。
放入雞髀,讓雞髀四周沾上汁液。把爐火轉至中小,把雞髀燘熟為止。
在雞髀面灑上香草裝飾,即可享用。
[memo]
如果沒有Juice Presser,可以用磨薑器磨出薑茸,然後倒出薑汁。
煮雞髀時要不時翻轉,讓雞髀上色,也免黐底。
怕雞髀不熟的話,煮的時候可以蓋上鑊蓋。
I borrowed this book "Korean Cooking - made easy" from the Library. This Grilled Chicken Drumsticks is really attractive.  However, I have changed the recipe a little bit. I didn't cook the drumsticks until the sauce was caramelized. My kids like the sauce on rice!
Original Recipe:4 chicken drumsticks
1 tablespoon ginger juice (pressed from grated fresh ginger root)
2 tablespoon oil
2 tablespoon soy sauce
1 tablespoon sugar
1 tablespoon malt liquid
1 tablespoon rice wine
chopped parsley, to garnish
1. Rinse the chicken well, then dry with paper towels. Score each drumstick with the tip of a sharp knife at several spots. Place the drumsticks in a bowl, pour the ginger juice over and rub the juice into them. Leave the drumsticks to marinate for 15 minutes, turning frequently to coat with the ginger juice.
2. Heat the oil in a wok over medium heat until hot. Fry the marinated drumsticks until golden, about 5 minutes. Remove from the heat and drain on paper towels.
3. Combine the soy sauce, sugar, malt and rice wine in a small bowl. Pour the mixture into the wok with the leftover oil and bring to a boil over high heat. Reduce the heat to low and simmer uncovered until the sauce has reduced to half, about 5 minutes. Remove from the heat.
4. Using a brush, coat each drumstick with the sauce. Return the drumsticks and the sauce to the wok and cook over low heat until the sauce caramelizes and the chicken is cooked through, about 5 minutes. Remove from the heat and serve hot, garnished with the parsley.

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