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焗葡國雞飯
Galinha à Portuguesa
- 材料: 3人份量
- 雞半隻
- 洋蔥1個
- 胡蘿蔔1棵
- 馬鈴薯2個
- 白飯2碗 (400g)
- 雞蛋1隻
- 椰絲1湯匙
- 牛油1湯匙
- 姜數片
- 雞醃料:生抽1茶匙，燒酒1茶匙，糖1/2茶匙，生粉1/2茶匙，盬少許
- 葡國雞汁: 黃薑醬3湯匙，椰奶200毫升, 鮮奶200毫升，水約200毫升
- 雞洗淨，切成大件，然後與醃料拌勻備用。
- 洋蔥去皮，將半個洋蔥切成小粒，半個切片。
- 胡蘿蔔和馬鈴薯去皮切角，備用。
- 將黃薑醬，椰漿和鮮奶拌勻備用。
- 雞蛋於碗內打散，然後放入適量鹽調味。
- 預熱鍋子，下牛油及洋蔥粒，炒至金黃後注入蛋液和白飯，當炒至米飯甘香，便盛起鋪放於焗盤。
- 下適量油爆香姜片，然後放入雞肉，煎至表面金黃後盛起備用。
- 然後下洋蔥片炒香，再放入馬鈴薯和胡蘿蔔，把所有材料略為炒香，便可放入葡國雞汁和雞肉。此時可因應汁的濃度注入適量水，然後蓋上蓋子轉底火炆半小時。期間偶爾攪拌以防焦底。
- 此時預熱焗爐 200°C (焗爐度數6)。
- 當炆至汁濃後便把汁料鋪放於蛋炒飯面，然後撒上椰絲，再放入焗爐焗至表面金黃便完成。
Wir Sind Helden - Stiller
首先預備好所有材料
然後做好蛋炒飯
再蓋上汁料
- 如不懂斬雞，可請肉販代勞。如用雞翼或雞柳，份量為1磅。
- 黃薑醬己含香料所以味道比較油香，若使用黃薑粉，可隨意加入茴香和混合香料。一般東南亞雜貨店己可購買到這些材料。
- 不鏽鋼焗盤容易令食物水份流失，使用搪瓷或玻璃焗盤更為適合。
Yum!!!
Posts
8 comments:
Hi Mia -
Great looking dish!! Have a question for you. I checked with my local (in New York City) Indian/South Asia stores but none of them know anything thing about Turmeric paste. Do you know if that is the same as Masala paste?
Bon Appetit
David from NYC
PS - is that cumin seed in the ingredient picture?
Hi David,
Great to hear message from New York, long time ago, I've been living in Brooklyn for 3 months and I love it.
Turmeric is "yellow ginger", you can also call it "non spicy ginger", people make it into form of powder, or paste with other mixed herbs.
Masala paste also curry, but it featuring Indian type, should be more spicy than Turmeric.
Yes, the cumin seeds are in my ingredient picture. The little brown granules in the right bottom corner.
Can't believe you can't find Turmeric paste, New York have everything. I don't know, have you try China Town?
Cheers
MIA
Hi Mai:
Wow .. small world. I used to live in Brooklyn (am now living in Queens).
If you liked Brooklyn before, you will love it now. Brooklyn has been going thru a renaissance of short in the last ten years. It is getting to be a foodie's paradise thanks to a mix of young immigrants.
The only problem for me is there are too few free weekends and way too many tasty calories:-))
The Indian store I went to told me they only carry Turmeric in power form and they never heard of turmeric in paste. I'll try a Thai/Malaysia grocery store next week.
You use cumin seed in addition to the Turmeric paste?
Good Eating!
Hi David,
haha... just got the call fm my NY uncle while checking your message!
I lived in Brooklyn in 2004, yeah! lots of hip shops, good food, and nice music scene. Been to Queens 1-2 times visiting my friends, but can't remember much >_<
I think coz turmeric powder is more easy for storage and transportation. That's why most of the store sell it. If you just can get the powder, then get it, the usage is the same. Just my asian store staff told me it's more fresh and fragrance... and I do think so : P
Yes, I add additional cumin seeds to give more flavor. Last week I baked a bread with it. the smell and taste is very unique : )
Hi Mia:
After a couple tries I think I finally got it. I used 2 teaspoons of turmeric powder and 1 teaspoon of cumin seed (no powder) and it worked fine.
The only adjustment I made was I brown the chicken pieces first, I think that added quite a bit of flavor. Oh .. I also added smoke beacon from my favor German butcher to the fired rice.
Thanks for the recipe!! I'll buy the first drink next time you visit NYC ..
David
Oh David,
Sounds perfect! I also like browning the chicken first. oh oh oh! german beacon, I love it.... miss it so much!!!
Are you interested to make green curry next time?
http://missgraciehui.blogspot.com/2010/10/thai-green-curry-chicken.html
OK! Thanks for your drink first, that's the deal :)
Hi Mia:
Will try the green curry one next time. I am very lucky to have an old time German butcher (since 1920s) in my area. It is a very small family run shop. They make their own wursts and they have their own smoke house .. double smoked beacon, smoked pork knuckle .... man, they are GREAT!
Will let u know how the green curry turn out .. Cheers !
david,
you are a real lucky guy! I desperate for real german food! Wurt and knuckle!
Look forward for your green curry!
MIA
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