Chicken Kebabs with Spicy Vinegar(Poultry Series)
串燒薑蔥雞球
材料: *四人份量
雞脾肉454克, 京蔥1棵150克, 蒜蓉1茶匙
醃料:
淘大金標生抽 2 1/2茶匙, 淘大金標老抽1/2茶匙, 蒜蓉2茶匙, 淘大特級蠔油1茶匙, 糖1/2茶匙, 粟粉2茶匙
芡汁:
淘大鎮江香醋3湯匙, 淘大金標老抽1/2茶匙, 糖2湯匙, 粟粉1/2茶匙, 水2湯匙
做法:
1. 雞脾肉去皮, 洗淨抹乾, 切2.5厘米丁方, 拌入醃料待20分鐘。
2. 京蔥去外層老衣, 洗淨, 切2.5厘米段。
3. 用竹籤將雞球及京蔥橫切面中間串起。(做8串)
4. 燒1湯匙油, 爆香蒜蓉, 倒入芡汁煮滾, 盛起1/3份醬汁。
5. 將雞串放中火烤爐內燒烤至兩面金黃, 或用易潔平底鑊以中火煎香, 不時掃上鎮江香醋汁至雞熟。
6. 將串燒雞球盛碟, 以其餘鎮江香醋汁蘸吃。
Chicken Kebabs with Spicy Vinegar(Poultry Series)
Ingredients: *four servings
Chicken leg fillet 454g, Sliced Beijing green onion 150g, Chopped garlic 1tsp
Marinade:
Amoy Gold Light Soy Sauce 2 1/2 tsp, Amoy Gold Label Dark Soy Sauce 1/2 tsp, Minced Garlic 2 tsp, Amoy Premium Oyster Sauce 1tsp, Sugar 1/2 tsp, Corn Starch 2 tsp
Thickening:
Amoy Spicy Vinegar 3 tbsp, 1 tsp Amoy Gold Label Dark Soy Sauce 1/2 tsp, Sugar 2 tbsp, Corn Starch 1/2 tsp, Water 2 tbsp
Method:
1. Rinse and wipe dry chicken fillet, cut into 2.5 cm cubes, mix with marinade and set aside for 20 minutes.
2. Cut Beijing green onion into 2.5 cm sections.
3. Skewer chicken cubes and Beijing green onion onto bamboo skewers (makes 8 kebabs).
4. Heat 1 tbsp oil, saute chopped garlic and thickening and bring to the boil, take out 1/3 of the sauce mixture.
5. Cook chicken kebabs under a medium hot grill, brushing with sauce mixture from time to time under cooked.
6. Serve chicken kebabs with the remaining spicy vinegar sauce.
淘大廚藝坊
