2009年2月3日星期二

花膠冬菇炆雞 (附發花膠方法)



 
1. 花膠早一晚浸發好後切塊。

2. 冬菇洗淨浸軟,去蒂並切半,保留浸冬菇水備用。

3. 雞鮮雞斬件,用胡椒粉、糖、生抽、雞粉和粟粉醃最少3小時。

4. 燒熱油鑊爆香薑絲,下雞件和冬菇炒勻,炒至雞件變金黃色後灒紹酒。

5. 加入浸冬菇水至剛蓋住所有材料,用蠔油和糖調味。

6. 上蓋轉中小火炆約10分鐘,加入花膠件兜勻再炆10分鐘至花膠腍,埋芡即成。



發花膠方法

- 煮滾1煲清水,放入花膠;

- 熄火加蓋浸焗;

- 若花膠比較薄身e.g. 花膠筒,浸焗時間約3、4小時至花膠軟身即可;

- 若厚身花膠則要浸焗過夜;

- 要注意浸發花膠的器皿不可沾上油份!!! 不然浸發出來的花膠會瀉身~

 




7 則留言:

  1. (Empty)
    [版主回覆02/03/2009 22:45:00](Empty)

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  2. 花膠呀~好正!
    我坐月同大肚時都食好多架!
    [版主回覆02/03/2009 22:47:00]鮑參翅肚...4大海味,除咗翅外,我樣樣都啱!  魚翅我麻麻地.....
     
    鮑魚 + 海參滋陰; 花膠就對皮膚好~ 食多d皮膚都靚靚架!!!

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  3. 什麼是 瀉身呀?
    [版主回覆02/04/2009 17:25:00]瀉身即係好腍 + 好似溶溶地咁! 情況好似灑鹽喺蝸牛上面咁囉......

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  4. Before having your recipe, I thought that braising 'fa kao' will take at least 1 or 2 hours.  It's because my mother likes to make 'chicken and fa kao soup' and the soup ususally takes 1 to 2 hours' cooking time until the fa kao will become tender.
    Thanks for your new cooking information for fa kao which arouse my interest to try!
     
    [版主回覆02/05/2009 16:45:00]you're welcome!
     
    although 炆花膠 doesnt need to be cooked that long, however it depends on how thick the 花膠 is! so the cooking time of the recipe is just for reference~~~~  

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  5. 我囡囡最愛這味餸呀 , 有時問我幾時整 "心心膠膠雞雞 " , 即是 " 海參花膠炆雞 " !
    [版主回覆02/06/2009 11:26:00]"心心膠膠雞雞"....
     
    V媽媽都早前都寄咗隻巨參比我! 仲係未發果隻,發咗後應該會有波鞋咁大隻! 不過老公唔食海參...咁大隻我點食得哂?  我都唔知幾時先有機會整.....

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  6. 咁大隻 "參" , 老公唔食 , 可用來燉雞湯囉 !
    [版主回覆02/06/2009 20:23:00]我鍾意食炆喎...或者發咗佢炆一半,另一半入冰格急凍啦!

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  7. 新年時都買左花膠煲魚翅响螺雞湯...我比我工人激死....佢將我浸好啲花睇切到細細塊...我中意大大塊啖啖肉咁食吖ma....下次煲都係自己一手一腳搞掂好啲....
    [版主回覆02/11/2009 22:47:00]自己親手煮先合哂自己要求!

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