小菜

由 CookWhatHK0 次收藏
免油炸椒麻雞用乾鑊小火煎香雞腿排,皮脆肉嫩,淋上蒜蓉、辣椒、果醋及檸檬汁調成的酸辣醬,鋪在爽脆椰菜絲上。
將雞腿排清洗乾淨,並修剪掉多餘的雞皮和脂肪。為了避免雞肉在烹煮後收縮,用刀子逆著肉的紋理垂直劃幾刀。使用廚房紙巾將雞腿排徹底擦乾,再用1/2茶匙鹽和1/2茶匙白胡椒粉均勻抓醃,靜置30分鐘入味。
Rinse the chicken thighs, trim any excess skin and fat, and score the meat against the grain to prevent shrinking during cooking. Pat completely dry with kitchen paper, then rub with salt and white pepper and leave to marinate for 30 minutes.
將高麗菜用刨刀刨成細絲。之後,用冷開水浸泡清洗,再務必徹底瀝乾水分,這樣可以避免高麗菜的水分影響到雞皮的酥脆度。
Shred the cabbage finely with a grater or mandoline, rinse with cold boiled water, and drain thoroughly until completely dry — any moisture will ruin the crispy chicken skin.
取一個不沾鍋,不需要放油,以小火加熱。將醃好的雞腿排雞皮朝下,均勻地放入鍋中。蓋上鍋蓋,設定計時器煎煮18分鐘。這樣做是為了利用鍋內的蒸氣來保持雞肉的鮮嫩和水分。在此期間,請勿翻面,以確保雞皮能夠煎得金黃酥脆。
Place chicken skin-side down in a non-stick pan over low heat with no oil. Set a timer, cover and pan-fry for 18 minutes. The steam keeps the meat juicy; do not flip so the skin can crisp up.
在等待雞腿排煎熟的同時,可以開始準備椒麻雞醬汁。將香菜和辣椒清洗乾淨後剪成末,蒜瓣也清洗乾淨,拍碎後切成細末。將這些切好的食材與3湯匙果醋、30毫升檸檬汁、1湯匙醬油和1湯匙冷開水混合,拌勻後先放在一旁備用。
While the chicken cooks, prepare the ma la sauce: finely chop the coriander and chilli, crush and mince the garlic, then combine with the fruit vinegar, lemon juice, soy sauce, and cold water. Stir well.
當計時器響起,表示18分鐘煎煮時間結束後,用鍋鏟將雞腿排翻面。
When the timer goes off, flip the chicken using a spatula.
將之前處理好的高麗菜絲均勻地鋪在盤子底部。然後,使用熟食剪刀將煎好的雞腿排剪切成適口大小的塊狀,再鋪放在高麗菜絲上。
Spread the shredded cabbage on the serving plate. Cut the chicken into pieces with kitchen scissors and arrange over the cabbage.
在享用前,將準備好的椒麻雞醬汁均勻地淋在雞肉上即可。 贴士 這道椒麻雞是泰國菜中一道非常受歡迎的經典料理。想要做出皮酥肉嫩的免油炸版本,有兩個關鍵點需要掌握:首先,用廚房紙巾徹底擦乾雞皮是確保其酥脆的秘訣;其次,使用不沾鍋以小火蓋鍋煎煮18分鐘,這樣能利用鍋內的蒸氣來保持雞肉的鮮嫩多汁。至於醬汁部分,我們特別選用果醋和檸檬汁來替代傳統的魚露,這樣做同樣能帶來十足的鮮美風味。
Drizzle the ma la sauce over the chicken just before serving.