小菜
由 CookWhatHK0 次收藏
辣子雞以乾鍋將雞腿塊皮面煎香，再爆香乾辣椒和蒜瓣，淋上醬油拌炒，香辣惹味，非常下飯。
建議選用純釀造的醬油，這樣能確保其豆香濃郁且不會過鹹。開瓶後請務必將瓶蓋鎖緊，並放入冰箱冷藏以保持新鮮。
Choose a naturally brewed soy sauce for its mellow bean aroma without excessive saltiness. Seal the bottle tightly after opening and store in the fridge.
請攤販協助將土雞腿切成適口大小的塊狀。烹煮前，務必將雞肉清洗乾淨，去除雜質和血水。將蒜瓣洗淨後拍碎並剝去外膜。生辣椒洗淨後斜切成片，若擔心太辣，可將辣椒籽挖除。乾辣椒則需用水沖洗後瀝乾，如果對辣度較敏感，可以只取用乾辣椒皮的部分。若決定加入香菜，請將其洗淨並剪成細末備用。
Ask the butcher to chop the chicken into pieces. Rinse before cooking to remove impurities and blood. Wash the garlic, smash and peel. Slice the fresh chilli diagonally — deseed if you are afraid of heat. Rinse the dried chillies and drain; use only the dried chilli skins if you want to reduce heat. Chop the coriander finely if using.
鍋中無需額外放油。將雞腿塊的雞皮面朝下，均勻地鋪排在鍋底，再蓋上鍋蓋，煎煮約8分鐘。8分鐘後，將鍋子中央騰出一個空間，把乾辣椒和蒜瓣放入。此時先不要急著翻炒，讓辣椒和蒜瓣稍微煸出香氣，大約1分鐘左右，待聞到蒜香和辣椒的氣味後，再開始拌炒。
Without adding oil, arrange the chicken pieces skin-side down evenly in the pan. Cover and cook for 8 minutes. After 8 minutes, push the chicken to the side to make space in the centre, add the dried chillies and garlic, and let them sizzle without stirring for about 1 minute until you can smell the garlic and chilli aroma, then stir-fry everything together.
待雞腿塊與蒜瓣、辣椒充分拌炒均勻，使其沾滿香氣後，即可淋上醬油。繼續翻炒雞腿塊，確保每一塊都能均勻地裹上醬色。
Stir-fry the chicken until evenly coated in the garlic-chilli aroma, then drizzle over the soy sauce and toss until the chicken is evenly coloured.
將煮好的雞腿塊先盛入盤中。關火後，利用鍋中的餘溫，將新鮮辣椒片和香菜末放入鍋中稍微拌炒，達到輕微殺菌的效果，即可完成。 贴士 辣子雞丁是熱炒店裡一道非常受歡迎的菜餚。這道食譜的特色在於，先利用雞腿肉本身的雞皮面煎出香氣，接著再爆香蒜頭和辣椒醬。整個過程無需額外放油，以乾鍋的方式進行拌炒。乾辣椒能帶來濃郁的香氣，而新鮮辣椒則增添了鮮豔的色澤。雙重辣椒的組合，加上特別將辣椒籽挑除，讓您在享受辣椒芬芳的同時，卻不會感到過於辛辣，非常下飯，美味可口。
Transfer the chicken to a plate first. Turn off the heat, then briefly toss the fresh chilli slices and chopped coriander in the residual heat of the pan to lightly cook them. Done.
