鳳翼亦即是雞翼, 魚肉釀鳳翼伴蜆蚧醬 ~ 是芊如憑空創作出來的, 這道菜的靈感是原於芊如好鍾意食鯪魚肉和雞翼, 如何能將兩樣嘢夾在一起做成一個菜式呢? 攪攪新意思更用上蜆蚧伴, 味道如想像中般夾, 雖然食材簡單, 但賣相精美, 做派對食譜亦得, 吃過的朋友都食指大動!
脹卜卜的一碟, 很想一口咬下去!
食材 (Ingredients)
雞中翼 10隻 (10 Chicken Wings)
鯪魚肉 300克 (Carp Meat 300g)
胡椒粉 隨意 (White Pepper Flake Appropriate)
蜆蚧醬 隨意 (Preserved Cockles Sauce)
雞翼醃料 (Chicken Wings Marinade)
海鹽 1茶匙 (Sea Salt 1 teaspoon)
白糖 1茶匙 (Sugar 1 teaspoon)
胡椒粉 適量 (White Pepper Flake Appropriate)
生抽 1茶匙 (Soy Sauce 1 teaspoon)
老抽 0.5茶匙 (Dark Soy Sauce 0.5 teaspoon)
紹興酒 1湯匙 (Shaoxing Wine 1 tablespoon)
麻油 適量 (Sesame Oil Appropriate)
生粉 1茶匙 (Corn Starch 1 teaspoon)
步驟 (Steps)
1 雞翼洗淨, 用廚房紙印乾水份, 切去雞翼的白色軟骨位並去雙骨
Rinse chicken wings and pat dry. Take out the soft bone from both size and pull out the thinner bone and bigger bone
完全去骨的雞翼
Boneless chicken wings
2 用雞翼醃料醃已去的骨雞翼最少4小時(醃過夜更佳)
Marinate the chicken with chicken wing marinade for 4 hours or overnight
3 將鯪魚肉拌入胡椒粉, 分成10份
Carp meat mix with white pepper flake and divided into 10 sections
4 將鯪魚肉逐一釀入雞翼內
Stuff the carp meat into the chicken wings
5 將釀好的雞翼排放在碟上
Place the stuffed chicken wings onto a plate
6 燒熱油鑊, 先下雞翼面煎至金黃, 反轉再煎至金黃色及全熟, 此時準備蜆蚧
Heat up some oil in a pan. Add in the stuffed chicken wings and fry until golden brown on both side and done, prepare the dipping cockles sauce
7 上碟, 即成魚肉釀鳳翼伴蜆蚧
Dish up, serve hot and enjoy!
切開了的魚肉釀鳳翼仍保留肉汁
芊如小貼士
1 步驟3 胡椒粉不一定需要, 可因個人喜好加減
2 步驟6 若不想煎, 可隔水蒸15-20分鐘至熟, 又或蒸完再煎, 效果同樣可口
食材 (Ingredients)
雞中翼 10隻 (10 Chicken Wings)
鯪魚肉 300克 (Carp Meat 300g)
胡椒粉 隨意 (White Pepper Flake Appropriate)
蜆蚧醬 隨意 (Preserved Cockles Sauce)
雞翼醃料 (Chicken Wings Marinade)
海鹽 1茶匙 (Sea Salt 1 teaspoon)
白糖 1茶匙 (Sugar 1 teaspoon)
胡椒粉 適量 (White Pepper Flake Appropriate)
生抽 1茶匙 (Soy Sauce 1 teaspoon)
老抽 0.5茶匙 (Dark Soy Sauce 0.5 teaspoon)
紹興酒 1湯匙 (Shaoxing Wine 1 tablespoon)
麻油 適量 (Sesame Oil Appropriate)
生粉 1茶匙 (Corn Starch 1 teaspoon)
步驟 (Steps)
1 雞翼洗淨, 用廚房紙印乾水份, 切去雞翼的白色軟骨位並去雙骨
Rinse chicken wings and pat dry. Take out the soft bone from both size and pull out the thinner bone and bigger bone
完全去骨的雞翼
Boneless chicken wings
2 用雞翼醃料醃已去的骨雞翼最少4小時(醃過夜更佳)
Marinate the chicken with chicken wing marinade for 4 hours or overnight
3 將鯪魚肉拌入胡椒粉, 分成10份
Carp meat mix with white pepper flake and divided into 10 sections
4 將鯪魚肉逐一釀入雞翼內
Stuff the carp meat into the chicken wings
5 將釀好的雞翼排放在碟上
Place the stuffed chicken wings onto a plate
6 燒熱油鑊, 先下雞翼面煎至金黃, 反轉再煎至金黃色及全熟, 此時準備蜆蚧
Heat up some oil in a pan. Add in the stuffed chicken wings and fry until golden brown on both side and done, prepare the dipping cockles sauce
7 上碟, 即成魚肉釀鳳翼伴蜆蚧
Dish up, serve hot and enjoy!
切開了的魚肉釀鳳翼仍保留肉汁
芊如小貼士
1 步驟3 胡椒粉不一定需要, 可因個人喜好加減
2 步驟6 若不想煎, 可隔水蒸15-20分鐘至熟, 又或蒸完再煎, 效果同樣可口
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