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【三餸一湯】電飯煲沙薑雞髀菜飯

蘋果日報 2019/09/26 08:00

食譜蔬菜雞肉港式60分鐘以上

材料:
急凍大雞髀1隻
白菜仔半斤
白米2杯
葱段適量
葱花少許
鹽適量

醃料:
沙薑粉1茶匙
紹興酒1湯匙
生抽1湯匙
薑茸1茶匙
鹽半茶匙
糖半茶匙

沙薑醬材料:
沙薑粉2茶匙
麻油1茶匙
凍熟油3茶匙
鹽少許

做法:
1.雞髀解凍,洗淨抹乾水,與醃料拌勻,醃1小時。
2.洗米後,水過米面,放上葱段成織網狀,放入已醃好的雞髀,按掣煲飯。
3.水滾,放入白菜仔略為煮熟,盛起隔水,切粒待用。
4.掀開飯煲蓋,盛起雞髀,把白菜粒與飯拌勻成菜飯,加少許鹽調味。
5.把「沙薑醬材料」拌勻成醬汁,盛起菜飯,放上雞髀,加葱花作裝飾,即成。

ingredients:
1 chicken thigh
1/2 catty of mini bok choy
2 cups of rice
spring onion (part cut in sections and part finely chopped)
salt

Chicken marinade:
1 teaspoon of ginger powder
1 tablespoon of Shaoxing wine
1 tablespoon of soy sauce
1 teaspoon of minced ginger
1/2 teaspoon of salt
1/2 teaspoon of sugar

Ingredients for ginger sauce:
2 teaspoons of ginger powder
1 teaspoon of sesame oil
3 tablespoons of cooked vegetable oil
Pinch of salt

Steps:
1.Defrost chicken thigh; rinse and pat dry then marinate for 1 hour.
2.Rinse rice, add water till it covers surface of rice. Arrange spring onion in criss cross fashion over the rice, then place the marinated chicken thigh on top; turn on the rice cooker
3.Poach mini bok choy slightly, then drain and dice.
4.Remove the chicken thigh from rice cooker. Mix the diced bok choy in rice; add salt to season.
5.Prepare ginger sauce; serve the rice with the chicken thigh on top; decorate with spring onion.
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雞髀解凍後洗淨再瀝乾水,下一湯匙生抽。
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再用其餘醃料拌勻雞髀醃約1小時。
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將米洗淨放入煲內。
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水滾後放入白菜仔稍微煮熟。
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把所有沙薑醬材料拌勻成醬汁。
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最後灑上葱花作裝飾便成。