檸檬雞 Lemon Chicken

材料 Ingredients
雞胸肉 Bonless skinless chickens breast 1 磅 lb (450g)
基本醃料(濃) Dark basic marinade 1 份 portion
麵粉 Flour 2 大匙 Tbs
太白粉 Topioca starch 1 大匙 Tbs
炸油 Oil for frying4 杯 Cup
檸檬醬汁 Lemon sauce 1 份 portion
檸檬雞圖片

做法
1.將雞肉切成 1cm 厚片。蔥切 2cm 小段﹐蔥白和蔥綠分開。
2.將檸檬醬汁準備好。
3.將雞肉用基本醃料醃 20分鐘。
4.將雞肉用 2 大匙麵粉和 1 大匙太白粉拌勻。
5.炸油燒熱到 350°F (175°C) 後﹐將雞肉一塊一塊放進油裡炸熟﹐大約 3 分鐘。將炸好的雞肉放在一旁備用。
6.將蔥白和檸檬醬汁A料倒入炒鍋燒煮到汁變粘稠。加入雞肉和檸檬醬汁B料中的檸檬皮絲拌炒到醬汁都粘附在雞片上。加入蔥綠後即可起鍋。



PROCEDURE
1.Cut the chickens into 0.25" thick slices. Cut the scallion into 1" segments, separate the white part from the green part.
2.Prepare the Lemon Sauce ready.
3.Marinate the chickens with Basic Marinade for 20 minutes.
4.Coat the chickens with 2 tbs flour and 1 tbs topioca starch (or corn starch).
5.Heat the oil to 350°F (175°C) degree. Place the chicken slices into the oil one by one and deep-fry until the chickens are done, approx. 3 minutes. Set the chickens aside.
6.Add Lemon Sauce part A and scallion white part to a wok and cook until the sauce is thick and sticky. Add the chickens and Lemon Sauce part b and stir-fry until all the chickens slices are coated with the sauce. Add scallion green part before serve.




最後更新 (Last Update): 08/05/2013
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