材料 Ingredients
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做法
| 1. | 將雞腿去骨攤成一片。 |
| 2. | 香菇泡軟切絲。紅蘿蔔和芹菜切成 5cm 細絲﹐蔥則切成 5cm 小段。 |
| 3. | 將台式醃料準備好﹐只用 A 部份。 |
| 4. | 將雞肉用台式醃料醃至少 6 個小時。 |
| 5. | 在鍋裡燒熱 1大匙油。放進香菇和紅蘿蔔絲用中小火先炒﹐等紅蘿蔔變軟後加入芹菜﹐蔥絲﹐鹽和胡椒拌炒 20秒後起鍋放在一旁待涼。此為內餡。 |
| 6. | 將雞肉攤在工作檯上。將一半內餡放在雞肉片的中間﹐再將雞肉捲起來﹐封口用牙籤別住。 |
| 7. | 把雞肉捲皮向上放進烤箱中層用 350°F (175°C) 烤 50分鐘﹐再用上火 500°F (260°C) 烤 5 分鐘讓皮變酥脆。 |
| 8. | 烤完後拿出用錫箔紙蓋住等 15 分鐘。將雞捲切成 2cm 寬片後裝盤。 |
PROCEDURE
| 1. | Debone the chicken legs and make them two filets. |
| 2. | Soak the mushrooms and cut them into julienne. Wash and cut the carrots and celery into 2" julienne. Wash and cut the scallion into 2" cm segment. |
| 3. | Prepare the Taiwanese Style Marinade, omit the part B. |
| 4. | Marinate the chicken fillets with Taiwanese Style Marinade for at least 6 hours. |
| 5. | Heat 2 tbs of oil in a wok. Add the mushrooms and carrots and sauté until the carrots are tender. Add the celery, scallion, salt & pepper and sauté for another 20 seconds. The mixture is for filling. Put it aside to cool down. |
| 6. | Place half of the filling in the center of one chicken fillet. Roll the chicken from one side to the other and seal the opening with toothpicks. |
| 7. | Place the chicken rolls on a baking rack (skin side up). Place the rack on the middle rack of a oven and bake in 350°F (175°C) for 50 minutes. Turn the heat to 500°F (260°C) and broil the chicken for another 5 minutes to make the skin crispy. |
| 8 | Take the chicken out of the oven. Cover the chicken with a piece of foil and sit for 15 minutes. Cut the chicken rolls into 1" wide slices and serve. |
最後更新 (Last Update): 08/18/2013
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