Stir fried Chicken with Chive Flowers 炒韭菜花雞球

Serve 4 persons

Ingredients:

2 pcs Big boneless Chicken Thigh
750 gram Chive Flowers
2 pcs Small Red Chilli Peppers

Marinade:

2 tablespoom Soy Sauce
2 tablespoon Mirin
2 tablespoon Sake

Thickening:

1 teaspoon Corn Starch
1 tablespoon Water

Method:

1. Wash the chicken then dry it. Cut it into bite sized pieces and marinade for 20 minutes. Set aside.
2. Wash the chive flowers then trim-off its head. Then cut into 1" long pieces.
3. Slice the red chilli peppers.
4. Heat the wok, stir fry the chicken (with marinade juice) until 90% fully cooked. Add the chive flowers and red chilli peppers and keep stir frying until smells the fregrance from the chive flowers. Add thickening and stir frying for 30 seconds then serve.


四人用


材料:

大無骨雞肶2隻
韭菜花750克
細紅辣椒2隻

醃料:

醬油2湯匙
味醂2湯匙
清酒2湯匙

芡汁:

粟粉1茶匙
水1湯匙

做法:

1. 雞肶洗淨後抹乾, 切丁, 然後醃20分鐘, 備用.
2. 洗淨韭菜花, 去掉花蕊, 然後切成1"長度.
3. 紅辣椒切片.
4. 燒熱穫, 炒雞丁(連醃料)至九成熟, 加韭菜花和紅辣椒炒至聞到韭菜花香味, 然後加茨汁再炒多30秒, 即成.

Chive Flowers 韭菜花

豆板醬炒茄子 Stir-fried Eggplant in Toban Sauce

材料:

茄子(細) 2條
免治豬肉150克
韮菜100克
紅辣椒絲2隻
蒜茸1湯匙
麻油

醬汁:

豆板醬 1 1/2湯匙
蠔油 1湯匙
醬油 1湯匙
黃糖 1湯匙
清酒 2湯匙

做法:

1. 茄子切開4段, 每段對開切半, 再切成粗條
2. 開大火, 水滾後隔水蒸茄子5分鐘, 待用
3. 韮菜切段, 待用
4. 紅辣椒切幼片, 待用
5. 燒熱1湯匙麻油, 爆香豬肉至全熟
6. 加入蒜茸、茄子、韮菜、紅辣椒及醬汁炒匀約2分鐘, 即成

Ingredients:

2 pcs Eggplant (small)
150 gram Minced pork
100 gram Leek
2 pcs Red chilli pepper slices
1 tablespoon Minced garlic
Sesame oil

Sauce:

1 1/2 tablespoon Toban sauce
1 tablespoon Oyster sauce
1 tablespoon Soy sauce
1 tablespoon Brown sugar
2 tablespoon Sake

Method:

1. Cut the eggplant into 4 parts, then cut each part into half, then cut it into thick strips.
2. Steam the eggplant over high heat for 5 minutes. Set aside.
3. Cut the leek into bite sized pieces. Set aside.
4. Cut the red chilli pepper into thin pieces. Set aside.
5. Heat 1 tablespoon of sesame oil, stir fry the pork until done.
6. Add garlic, eggplant, leek, red chilli pepper and sauce into the wok. Stir fry evenly and cook for 2 more minutes. Serve.

蒜香粟米仔四季豆 Stir-fried Baby Corns & Peas with Garlic

材料:

蒜蓉2湯匙
粟米仔100克
四季豆150克
紅蘿蔔片適量

調味:

鷄粉1茶匙

做法:

1. 粟米仔及四季豆洗淨後切半
2. 紅蘿蔔切片 ( 可用模切成花狀)
3. 燒熱適量油, 將四季豆、粟米仔、紅蘿蔔及蒜蓉落易潔鑊炒
4. 加鷄粉, 炒至有豆香味即成


Ingredients:

2 tablespoon Minced garlic
100 gram Baby corns
150 gram Peas
Carrot slices

Seasoning:

1 teaspoon Chicken powder

Method:

1. Wash and cut the baby corns and peas in half
2. Slice carrot (use flower shape cutting mold if needed)
3. Heat some oil, stir fry peas, baby corns, carrot and minced garlic in a non-sticky wok
4. Add chicken powder, stir fry until the peas fragrant

切花模 Cutting molds