Thursday, February 25, 2010

烤鸡 Roast Chicken

当初来到比利时,在街上走着时,发现有些商店的门口放着一个大烤箱,铁架上串着一只只的鸡。铁架一直在转,鸡就在烤。那香味传来,香得不得了,买来试试,却很失望。只有皮上香而有味,肉淡而无味。一天,翻看食谱时,里面夹有这方子。这方子也不知收藏了多久,也忘了在那一份报纸剪下来的。试过这方子 后,从此不再买外面的烤鸡来吃了。千万不要被这长长的材料吓倒,它却是非常容易做的一道菜,


材料:鸡 1只 chicken


腌料 marinade:A

泰式辣椒酱 1大匙 thai chilli sauce 1 tbsp

咖哩粉 1大匙 curry powder 1 tbsp

蚝油 1大匙 oyster sauce 1tbsp

芫茜粉 1大匙 coriander powder 1 tbsp

生抽 1大匙 light soya sauce 1 tbsp

绍兴酒 1大匙 shaoxing wine 1 tbsp

鸡蛋 1 粒 egg 1

番茄酱 1 ½ 大匙 tomato sauce 1 1/2 tbsp

海鲜酱 2大匙 hoisin sauce 2 tbsp

辣椒粉 2大匙 chilli powder 2 tbsp

五香粉 1小匙 five spice powder 1 1/2 tsp

鱼露 1 ½小匙 fish sauce 1 1/2 tsp

½小匙 salt 1 1/2 tsp

2 小匙 sugar 2 tsp


腌料 marinade:B(舂烂blended)

100克 ginger 100 g

葱头 5 粒 shallots 5


做法:

1.先把鸡洗净后切开胸部,摊开;将所有腌料A充分搅匀,涂抹均匀鸡体内外,用尖的器具插鸡肉几下,好让腌汁进入肉里,放入一盘里以保鲜膜封好,盛入冰箱待隔夜。

2.取出腌 好的鸡,沥干汁料,加入舂烂的腌料 B ,拌匀,腌半小时。

3.预热烤箱220 度。

4.盛入烤箱烤 30 分钟。

5.取出鸡反转涂上腌过鸡的腌汁,再烤30分钟。

6.取出鸡再反转,再涂上腌过鸡的腌汁,烤15分钟或至熟及金黄色,即可。


mix ingredients A
mix well
clear the chicken

put the chicken into marinade sauce
rub the sauce over the chicken
cover with foil and keep in the fridge over night

blend ginger and shallots

take out chicken from the fridge and spread
the blended ginger over the chicken, keep a side
for 30 minutes.preheat oven 220 degrees.


bake for 30 minutes,take out turn it over and spread
some leftover sauce on it and bake for 30 minutes,
take it out again ,turn it over and spread some sauce
on the chicken and bake for another 15 minutes or
till the chicken is cook.
Done!!

Serve.

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