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吳永東 Profile 有全面廚神之稱，現任溫哥華福聯海鮮酒家行政總廚，曾獲世界中國烹飪大賽金銀銅三項大獎，有國際中國烹飪聯合會十大名廚稱號，現為本雜誌顧問。
中國烹飪歷史悠久，源遠流長。中國菜更是流傳世界，膾炙人口。
今期之小吃，材料簡單，做法容易，既可當點心吃，又可以做開胃菜，更是送粥下豆漿佳品。
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The art and history of Chinese cooking has long been known to the world for its complexity and culinary skill. Chinese cuisine’s widespread availability makes it one of the most popular cuisines in the world.
Here is a simple and easy way to make dumpling that can be enjoyed as dimsum or an appetizer. It also goes well with congee or soy milk. | |
| 本菜是川東一道著名的江湖風味菜，因緣於歌樂山而故名。幹辣椒不是主料勝似主料，充分體現了江湖廚師“下手重”的特點。經巴國布衣廚師精心改良後其口味更富有特色，成菜色澤棕紅油亮，質地酥軟，麻辣味濃。鹹鮮醇香，略帶回甜，是一款食者啖之難忘的美味佳餚。 |
材
料 |
雞腿、馬耳朵蔥(斜切蔥度)、幹辣椒節、花椒、鹽、胡椒、白糖、醋、料酒、沙拉油各適量。 |
| 做法 |
製作程式：
1. 將雞腿洗淨改成丁放入碗中用鹽、料酒調味，微炸成型。
2. 鍋置火上，下油燒至七成熱時，倒入雞丁滑熟後，掏起待用。
3. 鍋留底油至熱，下幹辣椒炒至棕紅色，下花椒炒香，倒入雞腿，烹入料酒，炒勻加入鹽、胡椒、白糖、醋、加入上湯炒至雞丁回軟。汁呈上乾時，下馬耳朵蔥炒勻起鍋即成。
操作要領：
1. 在炒幹辣椒和花椒時火力應小，炒香出色即可。
2. 烹入鮮湯適量，既要使炸幹的雞丁回軟，又不能有過多的水分。
營養特點：
雞肉富含蛋白質，脂肪以及鐵、磷、鈣、核黃素、尼克酸等。能補益氣血、養精填髓、滋補性強，同時雞肉中的脂肪含不飽和脂肪酸較多，是老年心血管疾病患者的理想高蛋白食品
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| This popular Shandung Province chicken dish is also an intense flavored grass root dish. The dried pepper and ground black pepper are so heavily used that they seem to be the main ingredient rather than a seasoning agent. Folks of Szechuan add in their own touch of seasoning, and give this dish a stronger kick and longer lasting flavour. |
| Ingredients |
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2 deboned chicken leg, skinned and diced. Marinate with ½ tsp. salt and some wine
2 stalks of Green Onion, julienne sideway
4 – 6 Dried chili pepper, halved
1 tsp. Fagara
½ tsp. Ground black pepper
1 tsp. Sugar
2 tbsp. Chinese vinegar
½ cup Vegetable oil | |
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Method |
1. Heat oil in wok, brown chicken. Drain well. Casually remove oil.
2. Return wok to medium heat, add in dried pepper and stir-fry with remaining oil, add in fagara. Return chicken to wok, add in
2 tsp. wine, stir well, add in remaining ingredients except green onion. Stir and cook for 2 – 3 minutes.
3. Stir in green onion, ready to serve.
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When stir-frying dried pepper and fagara, make sure the wok is hot at first but stir-fry on medium heat slowly to let the flavour out.
-When cooking chicken, add in a touch of broth or water to tenderize the meat. | |
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