港式黑椒雞扒
Video: https://youtu.be/Nrf0z7KfTzY
港式黑椒雞扒，我調製的秘製醬汁，非常好味道，惹味香濃，送飯或意粉一流，再加上我雞肉上的處理，雞肉嫩滑多汁，包你試過就會愛上
4人份量材料 [按下圖片放大]
450g 無皮無骨雞脾肉（約4－5塊）
* 可改豬扒，或牛扒（牛扒不要加鹽醃）
1個[50g] 洋蔥切絲
2 tbsp 蒜蓉2 tbsp 紅蔥頭，切粒
1 tbsp[15g] 牛油 [fig1]
雞肉醃料
1 tsp 蒜粉 [fig2]
0.5 tsp 雞粉 [fig3]
0.5 tsp 糖
0.5 tsp 鹽
0.5 tsp 黑椒粉
1 tsp 油
2 tsp 粟粉 [fig4]
汁料
2 tsp 黑椒粉（中辣）
*拍辣可以改1 tsp
1 tsp 糖
2 tsp 茄膏 [fig5]
2/3 tsp 美極鮮醬油 [fig6]
1.5 tsp 蠔油 [fig7]
50ml 水
350ml 雞湯 [fig8]
芡粉水
2 tbsp 粟粉 [fig4]
+ 2 tbsp 水
做法[詳細步驟請看短片]
Video: https://youtu.be/Nrf0z7KfTzY
1 雞肉用醃料醃30分鐘2 用中大火，將雞肉煎至金黃，若7成熟，盛起備用
3 原鑊加入洋蔥絲、蒜蓉、紅蔥頭炒香，加入汁料煮滾
4 改中火，加回雞肉煮至全熟
5 加牛油，逐少加入粟粉水勾芡即可
Ingredients for 4 [click the image to enlarge]
450g skinless boneless chicken spleen (about 4-5 pieces)
* can replace it with boneless pork chop or steak
1 piece [50g] shredded onion
2 tbsp minced garlic
2 tbsp shallots, diced
1 tbsp[15g] Butter [fig1]
Chicken seasoning1 tsp garlic powder [fig2]
0.5 tsp chicken powder [fig3]
0.5 tsp sugar
0.5 tsp salt
0.5 tsp ground black pepper
1 tsp oil
2 tsp corn starch [fig4]
Sauce mixture
2 tsp black pepper powder (medium spicy)
*Or reduce it to 1 tsp to be less spicy
1 tsp sugar
2 tsp tomate paste [fig5]
2/3 tsp Maggi seasoning sauce [fig6]
1.5 tsp Oyster Sauce [fig7]
50ml water
350ml chicken broth [fig8]
Thickening
2 tbsp corn starch [fig4]
+ 2 tbsp water
Steps [Please watch the video for detail]
Video: https://youtu.be/Nrf0z7KfTzY
1 Marinade the chicken with seasoning for 30 minutes
2 Pan fry the chicken until golden brown over medium-high heat. Put it set aside3 In the same pan add shredded onion, minced garlic, and shallots. Sauté the ingredients until fragrant. Add the sauce mixture and bring to a boil
4 Change to medium heat. Add the chicken back. Cook until the chicken is fully cooked
5 Add in butter. Add thickening gradually to thicken the sauce. Serve it hot
港式黑椒雞扒，我調製的秘製醬汁，非常好味道，惹味香濃，送飯或意粉一流，再加上我雞肉上的處理，雞肉嫩滑多汁，包你試過就會愛上
4人份量材料 [按下圖片放大]
450g 無皮無骨雞脾肉（約4－5塊）
* 可改豬扒，或牛扒（牛扒不要加鹽醃）
1個[50g] 洋蔥切絲
2 tbsp 蒜蓉2 tbsp 紅蔥頭，切粒
1 tbsp[15g] 牛油 [fig1]
雞肉醃料
1 tsp 蒜粉 [fig2]
0.5 tsp 雞粉 [fig3]
0.5 tsp 糖
0.5 tsp 鹽
0.5 tsp 黑椒粉
1 tsp 油
2 tsp 粟粉 [fig4]
汁料
2 tsp 黑椒粉（中辣）
*拍辣可以改1 tsp
1 tsp 糖
2 tsp 茄膏 [fig5]
2/3 tsp 美極鮮醬油 [fig6]
1.5 tsp 蠔油 [fig7]
50ml 水
350ml 雞湯 [fig8]
芡粉水
2 tbsp 粟粉 [fig4]
+ 2 tbsp 水
做法[詳細步驟請看短片]
Video: https://youtu.be/Nrf0z7KfTzY
1 雞肉用醃料醃30分鐘2 用中大火，將雞肉煎至金黃，若7成熟，盛起備用
3 原鑊加入洋蔥絲、蒜蓉、紅蔥頭炒香，加入汁料煮滾
4 改中火，加回雞肉煮至全熟
5 加牛油，逐少加入粟粉水勾芡即可
Ingredients for 4 [click the image to enlarge]
450g skinless boneless chicken spleen (about 4-5 pieces)
* can replace it with boneless pork chop or steak
1 piece [50g] shredded onion
2 tbsp minced garlic
2 tbsp shallots, diced
1 tbsp[15g] Butter [fig1]
Chicken seasoning1 tsp garlic powder [fig2]
0.5 tsp chicken powder [fig3]
0.5 tsp sugar
0.5 tsp salt
0.5 tsp ground black pepper
1 tsp oil
2 tsp corn starch [fig4]
Sauce mixture
2 tsp black pepper powder (medium spicy)
*Or reduce it to 1 tsp to be less spicy
1 tsp sugar
2 tsp tomate paste [fig5]
2/3 tsp Maggi seasoning sauce [fig6]
1.5 tsp Oyster Sauce [fig7]
50ml water
350ml chicken broth [fig8]
Thickening
2 tbsp corn starch [fig4]
+ 2 tbsp water
Steps [Please watch the video for detail]
Video: https://youtu.be/Nrf0z7KfTzY
1 Marinade the chicken with seasoning for 30 minutes
2 Pan fry the chicken until golden brown over medium-high heat. Put it set aside3 In the same pan add shredded onion, minced garlic, and shallots. Sauté the ingredients until fragrant. Add the sauce mixture and bring to a boil
4 Change to medium heat. Add the chicken back. Cook until the chicken is fully cooked
5 Add in butter. Add thickening gradually to thicken the sauce. Serve it hot