List of Poultry Dishes:


家常客家鹽焗雞

hakka chicken photo

材料﹕

    雞上腿兩至三隻

    泡雞鹽水材料:
    水兩杯
    食鹽兩湯匙
    五香粉半茶匙

    煮雞材料:
    已去皮和拍了數下的薑片數片
    去了頭和尾、洗淨了的蔥一條切段
    料酒一茶匙
    清水

    焗雞材料:
    鹽焗雞粉適量

做法﹕

  1. 做泡雞鹽水及泡雞:
    把水和鹽用一小鍋煮開,攪拌一下至鹽全部溶掉。離火待涼至室溫。加五香粉拌勻。

    雞上腿洗淨,切去多餘的脂肪,在腿骨的兩側各下一刀但勿切斷。把雞放入一有蓋玻璃容器中,注入泡雞鹽水至蓋過所有雞腿。加蓋放進冰箱過夜。

  2. 煮雞:
    把雞腿從冰箱中取出,沖去鹽水。

    取一鍋子,注入能蓋過平放雞腿後之水量,加入薑片、蔥段、料酒,煮至大滾(大開)。把雞腿放入後馬上加蓋。待水再煮滾(開)後馬上熄火。不要把鍋子移動或開蓋。

    二十分鐘後把雞腿拿出來,皮向上地盛在一有洞的容器或篩子中,放入冰箱吹乾及把水滴乾,起碼一小時。(我是用一金屬做的大篩子,不用塑膠的。把大篩子放在一較高的容器上,讓容器去接水。亦注意不要讓雞碰到冰箱中的其他食物,因為這時雞應該還未熟透。)

  3. 烤雞:
    烤箱預熱華氏 350 度。

    把雞腿從冰箱中拿出來,雞皮朝下地平放在一烤盤中(有烤架的話就把雞腿放在烤架上,再把烤架放在烤盤上)。把鹽焗雞粉放在一小小的茶葉篩子中。用篩的方式均勻地把鹽焗雞粉洒在雞腿上,可用一鐵匙把鹽焗雞粉更分佈均勻。如是方法把雞腿的這一面篩鹽焗雞粉兩次。

    把烤盤放進烤箱烤十五分後拿出來,把雞腿反轉。再用篩的方式均勻地把鹽焗雞粉洒在雞腿的這一面上,可用一鐵匙把鹽焗雞粉更分佈均勻。如是方法把雞腿的這一面篩鹽焗雞粉兩次。

    再把烤盤放進烤箱烤十五分或至雞全熟,拿出來再等十分鐘即可享用。

附言:
1. 我是廣東人,清淡的雞菜式是我的最愛,例如東江鹽焗雞。但做鹽焗雞要做得好並不容易。我嘗試過學古法去做,但不大成功。照食譜用鹽焗雞粉蒸雞的話,出來的結果是很濕和吃到一口粉糊的。直接用鹽焗雞粉在烤箱中烤又很容易把雞烤太久,表面很乾,但中間還未熟透。於是我想了這個先煮後烤的辦法,試第二次就成功了。

2. 這方法的每一個步驟都要等一會。但好處是每一個步驟都很容易掌握。

3. 煮雞前用鹽水泡雞是讓雞肉更嫩和有鹹味。要不然就祇是雞的表面有鹹味而已。

寫於二零一五年十一月四日

 


 

南瓜泡菜炆雞

Pumpkin chicken photo

材料﹕

    雞上腿四塊
    15 安士罐頭南瓜蓉約半罐
    韓國泡菜約八安士
    洋蔥半個
    雞湯一杯至一杯半
    冬蔭功醬一湯匙
    香茅粉一茶匙
    黃糖一湯匙
    南瓜批香料約 3/4 茶匙
    韓國泡菜汁一湯匙
    鹽適量(醃雞用)
    洗淨、抹乾的芫茜葉數塊(裝飾用)

做法﹕

  1. 雞上腿去掉脂肪,洗淨抹乾,用鹽醃一下。
  2. 洋蔥洗淨抹乾切塊。
  3. 韓國泡菜切塊。
  4. 把雞上腿放一易潔鑊中,皮朝下以把油迫出來。開中火慢慢把雞塊煎香。約十分鐘後把雞塊反轉,煎另一面約十分鐘。
  5. 把煎至金黃色的雞上腿轉到一個盤子中。倒去易潔鑊中多餘的油。轉中/大火炒香洋蔥塊。加入南瓜蓉和韓國泡菜拌勻。
  6. 把約一半的雞湯加入。加入冬蔭功醬、香茅粉、黃糖、南瓜批香料、韓國泡菜汁拌勻。把其餘的雞湯逐漸加入。煮開(滾)後轉中/小火繼續煮至雞肉熟透。試味及有需要的話,再加材料中的調味料調到自己喜歡的程度。上碟及用芫茜葉裝飾。

附言:
1. 煮南瓜時雞湯不要一次全部加入,因為南瓜把雞湯吸收得很快。

2. 由於不同的韓國泡菜酸度也不同,故上述的調味料份量祇是大約的。自己試味很重要。例如我自己醃製的韓國泡菜加了雪梨(梨子)粒,我也加了進去。所以我不用下很多糖。

3. 這道菜是《飲食男女》雜誌中,行政總廚 Mr. Ricky Cheung 的酸辣南瓜燴雞所啟發的。安寶謹此致謝。

寫於二零一五年十月二十九日

 


 

Chicken Pot Pie Topped with a Toasted Oat Crust

Chicken pot pie

Ingredients:

    Poached or roasted chicken meat, diced (I use around 1/2 cup for my individual-size pot pie)
    Frozen vegetables (peas, carrots, and corn kernels, I use around 1/2 cup for my individual-size pot pie)
    Canned condensed cream of chicken soup (I use 1/2 of a 10.5-oz can for my individual-size pot pie)
    Milk (or almond milk, soy milk, evaporated milk, I use 1/4 cup for my individual-size pot pie)
    One-minute oats from a carton, not the single-serving packets (enough to cover the dish used for baking this pot pie, I use around 1/2 cup)
    Grated sharp cheddar cheese (I use 1/4 cup for the crust and 1 tbsp for the pie filling)
    Black pepper to taste
    Hot sauce to taste (optional)
    Chopped fresh basil leaves (optional, or parsley leaves, I use around 1 tbsp for my individual-size pot pie)
    Cooking spray (or butter)

Method:

  1. Toast the oats and cool to room temperature. (I set my toaster oven to a place between light and medium when I toast the oats.)
  2. Pre-heat oven to 350°F.
  3. Take frozen vegetables out of the freezer, rinse them under tap water, and drain well.
  4. Spray the baking dish with cooking spray. Use a small piece of paper towel to spread the grease evenly on the inside of the baking dish.
  5. In a big bowl, mix milk with cream of chicken soup. Add drained frozen vegetables, diced chicken meat, chopped basil leaves, black pepper, hot sauce, and mix well.
  6. Spoon the mixture into the baking dish. Push the ingredients down with the back of a tablespoon for an even top surface.
  7. Spread 1 tablespoon of grated sharp cheddar cheese on top.
  8. In a clean small bowl, mix the toasted oats with 1/4 cup of grated sharp cheddar cheese. This is the crust mixture.
  9. Spoon the crust mixture on top and make sure the whole surface is covered evenly.
  10. Bake in the oven for around 40 minutes.
  11. The crust mixture will become one whole piece of crunchy crust when done.

 

Notes:
1. The special part of this pot pie recipe is the non-flour crust. If you want to minimize your intake of foods made from flour, this crust replaces the traditional pie crust. According to Livestrong.com, eating raw oats is fine. In this recipe, the oats are roasted, not exactly raw. You can ask your doctor if you have questions about eating dry roasted oats instead of cooking them in a liquid.

2. The filling part of this recipe is based on that on Campbell's Kitchen website.

3. This is a wonderful winter comfort-food dish. The crust is crunchy and chewy.

4. Unlike the frozen store-bought pot pie, this homemade version is full of ingredients instead of mostly liquid of the soup.

5. How much of each ingredient depends on the size of your baking dish. I usually use a 7-inch oval dish to bake for one person. With the canned soup, I usually do not add any salt to this dish.

Written: October 18, 2015

 


 

嫩滑白斬雞 Cold Cut Chicken

材料﹕

    光雞一隻
    已去皮的薑數片
    青蔥一條或香菜數根
    米酒一湯匙
    鹽、蔥粒和薑蓉適量

做法﹕

  1. 青蔥洗淨、去根、切成蔥段或把香菜洗淨。
  2. 雞洗淨﹐把肥膏切掉﹐用廚剪沿雞的脊骨兩旁把雞剪開﹐把脊骨棄掉或留作其他用途﹐在雞的兩隻大腿和雞身接合處肉厚的地方各下一刀﹐在大腿肉厚的地方沿大腿骨再下一刀﹐但都不要切斷﹐好使雞煮得均勻。
  3. 用一隻大約七英寸高的大鍋盛一大鍋水,下米酒、薑片、蔥段或香菜用大火燒開,把雞放入,如果雞是大隻的,馬上改最小火加蓋,煮十分鐘,熄火;如果雞不是很巨型的,放入鍋中便馬上熄火加蓋,讓雞在其中泡四個小時,其間絕不能開蓋。
  4. 四小時後把雞拿出來,放在冰水中或裝入一個有蓋塑膠盒中放入冰箱。待雞涼了後斬件。
  5. 另燒少許油,把蔥粒薑蓉加點鹽炒香,和雞一起上桌。

 


 

Braised Chicken in Tomato Sauce (Western Style)


This Americanized dish was adapted from a Chinese recipe by Ms. Hin-Jue Kong. The original Chinese recipe was published in the Dec-24-2004 issue of the magazine, Eat Drink Men Women, published by Next Media Company, Ltd. I have personally tried this Americanized recipe and I liked the sweet-and-sour taste of the tomato sauce on the chicken.


Ingredients

    8 chicken thighs
    Juice from one lemon
    ½ cup chicken broth
    2 heaped tbsp. brown sugar
    1 tbsp. cooking wine
    1 tbsp. cooking oil
    1 14.5-oz. can of peeled tomatoes in juice (petite diced)
    Aromatics:
    5 cloves of shallots
    2 cloves of garlic
    Chicken Marinade:
    Paprika
    Black pepper
    Cajun seasoning
    Worcestershire sauce
    Thickener:
    2 tbsp. cold water
    1 tsp. cornstarch

Method

  1. Wash chicken thighs, remove fat, pat dry. Use a knife to make a score along each side of the thigh bone of each thigh for even cooking. Sprinkle some paprika and black pepper onto one side of the chicken thighs. Then sprinkle some Cajun seasoning onto each one. Lastly, put a few drops of Worcestershire sauce on them. Set aside.
  2. Put the shallots onto a cutting board. Hit them with the surface of a Chinese cleaver to soften them. The dry “skin” can be removed easily after this. Remove the skin and slice them. Do the same for the garlic.
  3. Heat cooking oil in a pan on medium/high heat. Put the shallots and garlic into the oil. Stir until you can smell the aroma.
  4. Pan-fry the chicken thighs on both sides until the skin of the chicken becomes golden brown.
  5. Add cooking wine and lemon juice. Add tomatoes (with juice) and brown sugar.
  6. Bring to a boil. Pour the marinade of the chicken in as well.
  7. Turn heat to medium/low. Cover pot and let it simmer for 15-20 minutes until chicken thighs are done.
  8. Move the chicken pieces to a serving platter.
  9. Heat up the remaining sauce in the pan. Mix the cornstarch with cold water into a smooth batter. Pour it into the sauce and keep stirring until it thickens to the desired consistency. Pour the thickened sauce onto the chicken pieces.
  10. Serve with steamed rice and a green salad.

 


 

雙菇雞塊

材料﹕

    雞上腿四至五個
    香菇(冬菇)十隻
    金針菇一罐( 7.4 安士)
    荀塊一罐( 10.5 安士)
    紅蘿蔔適量( 多少隨意)
    乾蔥頭一顆
    大蒜兩顆

    豆瓣醬兩湯匙
    黑椒汁兩湯匙(李錦記有現成瓶裝的供應)
    蝦醬半茶匙
    清雞湯半杯

    紹酒兩湯匙
    麻油
    青蔥一把

    冷水
    生粉

做法﹕

  1. 香菇用水略為沖洗後泡至軟身,再在水嚨頭下沖洗,去掉沙粒,瀝乾水份,切去菇腳,一切開為二。
  2. 紅蘿蔔去皮洗淨,切超薄片備用。
  3. 把金針菇罐頭打開,用小筲箕盛著,用冷水沖洗,滴乾水份備用。
  4. 荀塊切片備用。
  5. 乾蔥頭、大蒜去衣,切碎備用。
  6. 雞上腿洗淨,去皮、去脂肪,把每件切成三塊,瀝乾水份。
  7. 用中大火起油鑊,下乾蔥頭、大蒜,炒至香氣四溢時下雞塊。
  8. 雞肉略為變色後,加紅蘿蔔、香菇、荀片拌勻,加入豆瓣醬、黑椒汁、蝦醬再拌勻。
  9. 把部份泡菇水加進鍋內,小心別把沙粒也加進去,再加雞湯拌勻。
  10. 待鍋中物煮開後,加蓋轉小火,煮三分鐘。
  11. 青蔥洗淨,用乾淨的切菜板和刀去根,切成小蔥粒備用。
  12. 把金針菇加入鍋中拌勻,繼續煮至雞塊熟透。試味,假如不夠鹹時加點醬油。
  13. 加紹酒拌勻。轉中大火。如果鍋中的汁太稀,把生粉和冷水拌勻,加到鍋中打獻。
  14. 待鍋中物收乾到喜愛的濃度時便可熄火。加入麻油拌勻,灑下蔥粒便成。

  15. *我一試就成功了,此菜有着醬料的香味,又有點甜味,我想照此法做個素菜也不錯。

 


 

Amber’s Chicken Curry


I am sharing this home cooking recipe because my friends at church liked it.


Ingredients:

    4-5 chicken thighs
    3 carrots (around 0.5 to 0.75 lb.)
    1 onion
    1 potato
    4 large pieces of Chinese fried tofu (optional)
    ½ cup of unsweetened evaporated milk (optional)

    1 tbsp. cooking oil

    1½ to 2 cups of water

    Seasoning Ingredients: (Please adjust the following to your own taste):
    2-3 tbsp. of curry powder
    2-3 tbsp. of light soy sauce
    1 tsp. of fish sauce (optional)
    1 tbsp. of sugar

Method:

  1. Peel, wash, and cut carrots into ¼” thick slices.
  2. Peel, wash, and cut onion into thin strips.
  3. Cut Chinese fried tofu into bite-size pieces.
  4. Remove skin and fat from chicken thighs. Cut the meat into bite-size pieces. Save the bones for other recipes, such as chicken stock.
  5. Peel, wash and cut potato into bite-size pieces.
  6. Heat cooking oil in a pan over high heat.
  7. When smoke starts to appear, add onion strips and stir fry for around one minute.
  8. Add chicken pieces to the pan. Stir fry for one minute. Add sliced carrots. Mix well.
  9. Add curry powder. Mix well. Add water, light soy sauce, fish sauce (if desired), and sugar.
  10. Add potatoes and fried tofu. Mix well.
  11. Cover the pan and when the liquid comes to a boil, turn the heat down to medium/high or medium.
  12. Simmer for around fifteen to twenty minutes or until the chicken pieces are cooked through and the potato pieces are soft. Stir the ingredients once in a while.
  13. Check to see if you need to adjust the seasoning in the middle of simmering.
  14. When the dish is done, add evaporated milk (if desired), mix well, and turn off the heat.
  15. Serve with a green salad and over a bed of steamed rice.

 

Note:

I decided to add the non-traditional ingredient for curry dishes, Chinese fried tofu, to this dish because the fried tofu pieces absorb the curry sauce well. This is a delicious way of using this ingredient.


 

三醬蒸雞塊

材料﹕

    雞上腿六個
    蔥一根(洗淨、去頭尾、切蔥花)
    芫茜(香菜)數根(洗淨、去尾部﹑切碎)

    調味料︰
    豉醬半湯匙
    蒜茸辣椒醬半湯匙
    芝麻醬半湯匙液
    米酒一湯匙
    老抽半湯匙
    薑茸一茶匙
    糖半湯匙
    麻油一茶匙
    生粉一湯匙

做法﹕

  1. 取一小碗,把調味料中的芝麻醬放入,加入調味料中的米酒及老抽加入,慢慢用力調勻,再加其餘的調味料(除生粉之外)拌勻備用。
  2. 雞腿洗淨,去皮及肥膏,把每個雞腿斬成兩塊,抹乾水份,放入盤子中。把調好的調味料加入拌勻。讓雞塊醃半小時或以上,然後才把生粉加入,再拌勻。
  3. 燒一鍋水把雞蒸熟。加蔥花及切碎芫茜,再蒸半分鐘即成。

本食譜取材自《壹周刊》中明明姐姐的「香辣豉醬焗雞翼」。她的辦法是用水煮,我喜歡用蒸的方法,比較容易保存營養。而我用的醬料也跟她的稍有出入。

試驗成功於二零零八年十二月