Tag: chicken

Posted in 磨粉機 (Grinder), 醬汁 (Sauce), 風乾機 (dehydrator), 小食 (Snacks)

[原創食譜 Original Recipe] 咖喱雞味薯片/爆谷/shake shake薯條 (Curry Chicken flavour potato chips/popcorn/French fries)

Posted on by 傑西

 

咖喱味薯片相信很多人也吃過，但咖喱雞味又多了些肉香味，又是另一番風味。清楚作者作風的人都知道，作者是不喜歡浪費的，今次是前兩天煮馬來西亞咖喱雞，剩下了少量咖喱雞汁，於是作者把汁過慮後，加入生粉水，煮成一個濃汁，風乾後磨成粉，就可以用於不同的小食，一款口味，多款小食。

I think many people tried curry potato chips, but curry chicken flavour will more fragrance.  Therefore, I don’t want to waste any leftover food, so I tried to make flavouring powder myself by using leftover curry chicken sauce.  This is just use sieve to sift the food, then let the sauce thicken, dehydrated it and grind it into powder, but this is a healthy flavouring snack as well.

 

薯片製作 (Potato Chips making) ： http://mykitchen.jessieshare.com/?p=293

 

爆谷製作 (Popcorn making) ：

把粟米乾放入爆谷機，開機後等待爆谷出來。
Just put the dried corn into popcorn maker, wait and let it pop out.

 

 

做法  (Flavouring making method)：

 

1. 準備一個小鍋，先用篩過慮出咖喱雞汁
Prepare a small pot, use a sieve to sift out the leftover food and reserve the sauce only

 

2. 開中火把咖喱雞汁煮滾
Open medium file, boil back the curry chicken sauce

 

3. 把生粉水或粟粉水少量少量地加入咖喱雞汁內並不停攪拌, 煮至咖喱雞汁成為一個濃汁
Use any kind of starch to cook the sauce until thicken

 

4. 準備風乾機層架，把煮食紙四邊摺成一個小盒子，以防止咖喱汁溢出
Prepare the dehydrator tray, cover with baking paper, and better fold up edges a bit to avoid overflow

 

5. 風乾後磨成粉就可以了。
After finished dehydrated, then grind it into powder

 

6. 在爆谷上倒入少量菜油，加入咖喱雞粉及少量鹽，伴勻就可以享用了。
Glaze some vegetable oil into popcorn, then add the curry chicken powder and little bit salt, mix it well and enjoy.

 

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Posted in 雞類 (chicken), 越南菜 (Vietnamese Cuisine), 低溫慢煮機 (Sous Vide cooker)

[原創食譜 Original Recipe] 越式雞肉河粉 – 低溫慢煮版 (Vietnamese Chicken Pho/Pho Ga – Sous vide version)

Posted on by 傑西

 

繼越式生牛河後，作者來個比較簡單的越式雞肉河粉，香料及做法也是一樣，但煮湯的時間短很多，適合假日或週末休閒地做著。

Chicken Pho/Pho Ga is much easier than Beef pho, using same spices and same cooking method, but it’s only take 2.5 hours, it’s good to make it during weekend.

 

材料 (Ingredients):

 

雞湯底 (Vietnamese chicken stock)  ：

 

全雞 (Whole chicken) – 1隻 (1 whole)

洋蔥 (onion) – 1個 (1 pc)

薑  (ginger) – 1件 (1 pc)

芫茜 (coriander) – 1-2條 (1-2 strigs)

茴香籽 (Fennel seeds) – 3湯匙 (3 tablespoons)

芫茜籽 (Coriander seeds) – 3湯匙 (3 tablespoons)

草果 (Black Cardamon) – 2個 (2 pcs)

桂皮 (Cinnamon) – 4片 (4 pcs)

八角 (Star Anise) – 5個 (5 pcs)

熱水 (Boiled water) – 1500ml

冰糖 (rock sugar) – 10-15g

魚露 (fish sauce) – 4湯匙 (4 tablespoons)

 

湯河材料 (Vietnamese noodle ingredients) [份量隨個人喜好 –  potions depends on personal preference]

 

越南河粉/金邊粉 (Vietnamese noodles)

雞肉 (chicken meat)

芽菜 (bean spouts)

洋蔥 (Onion)

金不換 (Thai basil)

薄荷葉 (Mints)

蔥 (spring onion)

芫茜 (Coriander)

辣椒 (Chilli)

鵝芥 (Culantro/Thai Coriander)

青檸 (Lime)

 

做法 (Method) ：

 

1. 先準備湯底材料 ：洗淨雞後，先用鹽擦勻全雞的內外，備用
Prepare chicken stock first : wash the chicken, then use sea salt to massage the whole chicken, set aside

 

2. 湯底香料先用平底鍋，不用下油，炒至所有香料出味，放涼後，放入一個茶袋，備用
Use a sauce pan, put all the spices into it and stir it until smell fragrance, then let it cool down a bit and put all the spices in a tea bag, set aside

 

3. 洋蔥及薑再平底鍋煎至焦香，如果讀者用明火，可以把直接放在爐上燒至焦香就可以了
Use the same sauce pan, roast the onion and ginger until brown; if you are using open fire, you can put the the whole onion and ginger directly into the fire and grill until brown

 

4. 預熱低溫慢煮器至75度
Preheat your sous vide cooker for 75 degree celsius

 

5. 準備好低溫慢煮袋，把之前所有準備好的湯底材料放入袋內，倒入熱水，小心地用anylock鎖好，再用真空機封口
Prepare a large thick layer sous vide bag, put all the ingredients in, pour in warm water, secure the bag using anylock, then seal it well

 

6. 到75度後，放入湯袋，開始慢煮2.5小時
When the water reach 70 degree Celsius, put the bag in and start cooking for 2.5 hours

 

7. 把河粉用水浸至軟身
soak the dry noodle until soften

 

8. 芽菜摘走根部，浸水備用
Take off the root of bean spouts, soak in water and set aside

 

9. 洋蔥切薄片，浸水，備用
slice the onion into thin slice, and soak into water, set aside

 

10. 芫茜、蔥及辣椒切碎，備用
chop the coriander, spring onion and chilli, set aside

 

11. 回到湯底，煮好後，準備一個湯鍋，先把湯小心地倒出，湯料用另一個大碗盛著, 慢慢地分出最上層的肥油
Back to the stock, carefully pour out the stock into a pot, then put the ingredients into a bowl, trim off the fat on the top layer

 

12. 把全雞浸凍水一會，然後用手撕開雞肉或切成雞件
Soak the chicken in cold water for a while, then shred the chicken meat using hand or cut into pieces

 

13. 先滾起湯底，加入芫茜、魚露及冰糖攪拌至冰糖溶化，試味後保溫備用
Take the stock boiling again, add coriander, fish sauce and rock sugar, mix well and taste it, then keep the stock warm

 

14. 用滾水煮好河粉，放入碗內
On the other hand, use another pot to cook the noodle until soft, then put it into a bowl

 

15. 用同一鍋水，灼芽菜，放在河粉上
Use the same pot and cook the bean spouts for a short while, then put at the top of the noodle

 

16. 再放上雞肉
Put in shredded chicken meat

 

17. 洋蔥及辣椒也放上
Then put the onion slices and chilli as well

 

18. 小心地倒入雞湯
And pour in the chicken stock

 

19. 最後放上金不換、薄荷葉、蔥、芫茜及鵝芥就完成了。
Finally, put the thai basil, mints, spring onion, coriander and culantro for garish, finished.

 

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Posted in 磨粉機 (Grinder), 風乾機 (dehydrator), 基本材料 (Basic Ingredients), 湯底 (Stock)

[原創食譜 Original Recipe] 自家製健康雞粉 (Homemade Chicken Bouilion Powder)

Posted on by 傑西

 

雞粉 – 在香港人的生活中已成為廚房的必須品，可是我們在市面上買到的雞粉，其實只是味精的代名詞，當中可以說是沒有真正雞的成份，所有也是配製的產物，所以食用後對健康不好。雖然作者在網絡上也看到不少分享雞粉的做法，但依作者所見，大部份也只是用雞胸焗爐烤好，加入其他乾配料，就磨粉，或者是煮湯後過濾，雪凍，風乾再磨粉，所以沒有保留太多營養，然而作者這個方法卻最不浪費又保留所有營養的做法，值得大家去參考。

Chicken Bouilion Powder is the most usual powder in Chinese kitchen, unfortunately, the one we bought in market, is not made from real food, it’s just a MSG, it’s bad for our health.  However, I also found some blogs that sharing how to make real chicken powder, but as my understand, they are just using chicken breast and put it into the oven and add some other dry ingredients, then blend it into powder, or some just cook the soup, then filter the ingredients, put it into refrigerator, dehydrate and blend into powder, but this is not remain too much nutrition.  I’m swear that my own method is the most waste-less and remain the most nutrition for the powder, it’s worth to get reference for you.

 

大家都知道，作者是個不喜歡浪費的人，可是每次做完烤雞後，雞殼也會用來做湯底，煮完後整個雞殻最後也是送到垃圾桶去，而煮剩下的蔬菜卻又要迫自己吃，老實說，煮完後的蔬菜味道及質感也不好吧；所以作者想了又想，如何可以一點也不浪費而又可以保存作日後之用；幸好作者在2016年生日的時候，愛人以1.5折買來二手強力攪拌機，所以作者用這機器著手，在網上找到可以強力得把雞骨也粉身碎骨，這消息真好，作者嘗試做過成功後，在這裏分享給大家，希望對大家有用處吧。

Well, as you all know, I hate wasting food, but everytime I made roast chicken, although I still keep the chicken bone for cooking stock, however, after cooked stock, the whole bone still throw away to trash and I have to ate all excess veggies, honestly, it’s really not taste good, therefore, I try to think another way to save all the food and store it for later use; I’m lucky that my beloved one bought me a 2nd hand vitamix blender in the 95% off on my birthday last year, so I tried to search on the internet see whether this blender can help me to blend chicken bone, finally, it’s good news for me, so I tried once and successfully made what I’m imagined, so now I wanna share this method to you.

 

由於雞粉只是中國人的東西，所以今次在煮雞湯的材料會加入中式材料。

Well, chicken bouilion powder mostly use in Chinese dishes, so we have to add some Chinese ingredients on it.

 

材料 (Ingredients) ：

 

雞殻  (Chicken bone) – 1個 (1 whole)

冬菇水 (Mushroom water) – 200ml (讀者可以用真冬菇代替, 太約2-3隻就可以了) or you can use real mushroom, 2-3 pcs is enough

金華火腿 (Chinese cured ham) – 50g

薑 (ginger) – 2片 (2 slices)

蔥 /大蔥 (green onion or leek) – 1 條 (1 pc)

蒜頭 (garlic) – 2瓣 (2 cloves)

芫茜 (cilantro/coriander) – 2條 (2 pcs)

洋蔥 /紅蔥頭 (onion / shallot)- 1個 (1 whole) （如果用紅蔥頭，就要2-4個) if you use shallot, use 2-4 pcs

紅蘿蔔 (carrots) – 1個 (1 pc)

西芹/香芹 (celery / wild celery) – 2條 (2 pcs)

水 (water) – 800ml

 

 

做法 (Method) ：

 

1. 準備一個大鍋，把所有材料放入鍋內，水量蓋過材料就可以了
Prepare a big pot, add all the ingredients and fill water over all the ingredients

 

2. 待水滾後，轉細火，煮1小時
boil it until bubbling, turn to small fire and lid on, cook for 1 hour

 

3. 煮好後先看看水量，如果水量只剩下1/3就可以了，如果湯水過多，可以用另一個器皿留下，待涼後用冰格存放在冰箱內，或可以用大火再煮至收湯，那麼湯水會更加濃郁芳香
When cooked, check the water level, better just remain 1/3 otherwise it’s too watery when blending, you can either take out some excess stock, let it cool and frozen it or you can turn the heat on, and let it cook on high heat until water evaporated until 1/3, it will more delicious.

 

4. 把所有材料連湯水放入強力攪拌機內，由慢速到快速，打至一個濃醬就可以了
Put all the ingredients and soup into blender, blend it from low to high until it’s becomes a paste form

 

5. 然後在風乾機盤上放上烘焙紙，把濃醬倒上，慢慢地分佈滿薄薄一層
Prepare some baking paper on the dehydrator tray, pour the paste into the tray and spread it into thin layer

 

6. 風乾後是脆的，小心地放入磨粉機磨成幼粉，
Dehyrated it until all dry out, it’s depends on your dehydrator settings, after dry, then you can grind it into fine powder.

 

7. 把磨好的粉過篩，這個步驟很重要，不然就會一舊舊了。
After grinded, use the sieve to sift the fine powder, this is the very important step, otherwise the powder will stick together.

 

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Posted in 肉類 (Meat), 雞類 (chicken), 印度菜 (Indian Cuisine)

印度燒雞 (Tandoori Chicken)

Posted on by 傑西

img_7811

 

這個菜應該不用介紹吧，在世界各地有印度餐廳的地方也會有這道菜，很多人接觸的第一道印度菜就是這個。

If you went to Indian restaurant before, you must knew this dish, you can find this in any Indian restaurants around the world, this is the first dish you will eat at the first time.

 

除了炸物外，其實印度菜也很健康，全部也是香料及香草來煮成的，而每個菜式當中包含十多種香料，對健康有很大的幫助。

Although, there so many deep fried foods in Indian, but for main cooking dishes, Indian cuisine is practically a healthy diet, because for every dishes, they are mixed with various type of spicies and herbs, it’s really good for health.

 

這道菜先要做一個其中需要的混合香料 (Garam masala)，可以做多一些，那麼不用每次做，因為要十多種香料來混。此外，由於印度人每個家庭也會有自家口味，所以這個只是本人的口味，當讀者了解不同的香料後，可自行調配不同的口味吧。還有，印度人一般也沒有份量，所以請自行判斷味道。但如果讀者在相熟的香料店找到現成的也可以的。

First of all, you have to blend Garam masala which is one of the ingredients for this dish, you can make a little bit more for storage。Since there are different taste for every family, so this is just my taste of garam masala, you can try to mix yours when you understand indian spices.  Also, there’s no measurement for every spices and herbs, therefore, please try taste yourself.  But if you can find this instant mixed spices at your spices store, you can buy too.

 

材料 (Ingredients) ：

 

芫茜籽 (Coriander seeds)

綠豆蒄 (Green Cardamom)

黑豆蒄/草果 (Black Cardamom)

小茴香 (Cumin seeds)

大茴香 (Fennel seeds)

桂皮 (Cinnamon sticks)

丁香 (Gloves)

黑胡椒 (Black peppercorn)

月桂葉 (Bay leaves)

肉豆蒄 (Nutmeg)

八角 (Star Anise)

薑粉 (Dry ginger)

 

做法 (Method)：

 

1. 把所有香料逐一單獨在平底鍋上炒1-2分鐘，不要炒多於2分鐘，否則香料變苦味
Prepare a sauce pan, stir every spices one by one in very low heat for 1-2 minutes, not more than 2 minutes, otherwise it will becomes bitter.

 

2. 炒香完成的香料放在一個器皿上放涼一段時間，才可放入碎香料器打碎至粉狀就完成。
Put in a large bowl after finished and let it cool down, then use a grinder and grind all spices until powder form.

 

 

現在正式做印度燒雞吧。

After blended Garam masala, we can go for the chicken now.

 

材料 (Ingredients) :

雞槌或雞肶 (Chicken drumlette or chicken whole legs)

洋蔥 (Onion)

紅辣椒粉 (Red Chilli Powder)

檸檬汁 (Lemon juice)

鹽 (salt)

芫茜籽粉 (Coriander powder)

薑蒜膏 (Ginger garlic paste)

Garam Masala

小茴香粉 (cumin powder)

黃薑粉 (Tumeric)

月桂葉 (Bay leaves)

黑胡椒粉 (Black pepper powder)

乳酪 (Yogurt)

Chaat Masala

青檸汁 (Lime juice)

植物油 (vegetable oil)

新鮮芫茜 (fresh coriander )

 

 

做法 (Method)：

 

1. 用刀在雞肉上鎅開幾刀，用意是醃肉時入味
Cut few slits in every pieces, it’s used for easy marinating

 

2. 準備一個小碗，把鹽、檸檬汁及紅辣椒粉混合，把混合好的醬塗在雞肉的鎅口上，醃15分鐘
Prepare a small bowl, mix with red chilli powder, lemon juice and salt, and then put the sauce into each slits and marinate for 15 minutes

 

3. 預熱焗爐200度
Preheat the oven to 200 degree Celsius

 

4. 準備一個大碗，把其餘的材料混合，如果讀者喜歡比較紅的色彩，可以加入食用紅色素
Prepare a large bowl, mix all other ingredients into it, if you would like red colour in the chicken, you can put red food colouring on it

 

5. 把醃好的雞肉放入剛混合好的大碗內，用手把雞肉及醬料伴勻
Put all the chicken into the large mixing bowl and well mix all the sauce with chicken by hand

 

6. 把伴勻的雞肉放在焗盤上，放入焗爐烤30分鐘
Put the mixed chicken into the baking tray and roast it for 30 minutes

 

7. 準備一個平底鍋，把洋蔥片先炒一下，再把焗好後的剩餘醬料倒加入，再炒至洋蔥軟身
Prepare a sauce pan, stir the onion slices a little bit, then put the cooked sauce into the pan and stir well until onion becomes soft

 

8. 再加入焗好的雞肉大火略煎至金黃，最後加入青檸汁就完成。
Then Add the chicken into the pan and grill the chicken until brown in surface, add lime juice and fresh coriander, finished.

 

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Posted in 肉類 (Meat), 雞類 (chicken), 食物處理器 (Food Processor), 馬來西亞菜 (Malaysia Cuisine), 工具及廚具 (Utensils and Kitchen Equipments), 低溫慢煮機 (Sous Vide cooker)

[原創食譜 Original Recipe] 馬來西亞海南雞飯 – 低溫慢煮版 (Malaysian style Hainanese Chicken Rice – Sous Vide Version )

Posted on by 傑西

 

相信很多人也吃過海南雞飯吧。坊間有很多做法及醮醬，但其實馬來西亞人只配海南辣醬來吃，所以今次只會分享這個醮醬吧。

I believed that many people have been tried this dish so many times already.  There are many cooking method and dipping sauces that you can found in different countries, however, in Malaysia, only dipping with Hainanese chilli sauce, so I will only introduce this dish with this sauce here.

 

至於做法，很多都覺得用飯煲做，作者都試過，但肉質沒有用低溫慢煮般滑，而去骨就沒有這樣容易。如果用最傳統的浸雞方法，就要好有經驗才可以做到，因為時間性很重要。

For the cooking method, many people shared that cooking in rice cooker, of course, I have tried it too, but to be honest, using rice cooker method, the texture not as good as using sous vide, on the other hand, the traditional method is not easy handle, cos the time capture is the most important.

 

然而，今次作者用低溫慢煮方法，發現可以做到大師傅的效果，煮好雞後再浸冰水，不但去骨容易，雞皮亦不容易分離及皮脆肉嫩。

So, I tried using sous vide, I found that the texture come out is exactly the one we can enjoyed in restaurant, and also easy to handle and get rid of the bone just using hand, meanwhile, the chicken fat layer not easy to lose but crispy and tender.

 

順帶一提，做海南雞最好用三黃雞來做，因為雞味比較濃外，亦需要雞油。

On the other hand, for cooking Hainanese Chicken, it’s better using yellow chicken, the taste is more fragrance and we also need the chicken fat to make chicken oil.

 

材料 (Ingredients) ：

 

雞湯材料 (For chicken soup):

三黃雞 (Yellow chicken) – 1隻 (1 whole)

蔥 (Spring onion) – 1條 (1 pc)

薑 (ginger) – 3片 (3 slices)

紅蔥頭 (shallots) – 3個 (3 cloves)

芫茜 (coriander) – 1紮 (1 pc)

班蘭葉 (Panda leaves) – 2片 (2 pcs)

開水 (Boiled water) – 1500ml

鹽 (salt)

 

海南辣醬材料 (Hainnanese Chilli sauce) ：

薑 (ginger) – 3片 (3 slices)

蒜頭 (garlic) – 3瓣 (3 cloves)

紅蔥頭 (shallots) – 3個 (3pcs)

長辣椒 (fresh long chilli) – 3條 (2pcs)

泰國辣椒(Thai chilli) – 2條 (2pcs)

白醋 (White vinegar) – 1湯匙 (1 table spoon)

糖 (sugar) – 2茶匙 (2 teaspoons)

鹽 (salt) – 2茶匙 (2 teaspoons)

雞油 (chicken oil) – 2湯匙 (2 table spoons)

雞湯 (chicken soup) – 100ml

青檸汁 (Lime juice) – 2茶匙 (2 teaspoons)

 

雞飯材料 (chicken rice)：

紅蔥頭 (shallots) – 3個 (3 pcs)

薑 (ginger) – 2片 (3 slices)

蒜頭 (ginger) – 2瓣 (2 cloves)

雞油 (chicken oil) – 3茶匙 (3 tablespoons)

雞湯 (chicken soup) – 1公升 (1 litre)

米 (rice) – 260ml

 

做法 (Method) ：

第一個最重要做的是煮雞湯，沒有雞湯，其餘的東西就不能煮了。 由於海南雞本是凍食，所以不要怕放涼。

The most important part for this dish is chicken soup, no matter what, you have to cook the chicken soup first, otherwise, you can’t process the rest of the dish.  Since Hainnanese chicken is a cold dish, don’t worry that it will became cold after cooked.

 

 

1. 預熱低溫慢煮器至73度
First, preheat your sous vide circulator to 73 degree Celsius

 

2. 準備一個大型慢煮袋，先把雞清洗好，用鹽擦內外，把雞、蔥段、薑、班蘭葉、紅蔥頭、開水及鹽放入袋內，用anylock封好，就可以用真空機封口，不用抽真空。
Prepare a large vacuum bag, wash the chicken and massage it with salt, both inner and outter, then put the chicken into the bag along with spring onion, ginger, panda leaves, onion slices, boiled water and salt, use the anylock to stop the bag and seal the bag without vacuum.

 

3. 放入慢煮器煮2小時30分鐘
Put the chicken soup bag in the circulator pot and cook for 2 hours 30 minutes

 

4. 然後可以準備海南辣醬材料，把紅蔥頭、蒜頭、兩款辣椒切粒，把雞肥細火慢慢炸出雞油，備用
Then you can cut the Hainnese sauce ingredients into a chunk and cook the chicken fat into chicken oil in low heat, then set aside

 

5. 另外雞飯所需的紅蔥頭、薑及蒜頭剁碎備用
And now, finely chopped spring onion and garlic for chicken rice, set aside

 

6. 準備一個小鍋及一大碗冰水，待雞煮好後，先把雞湯小心倒出，再把雞放入冰水浸一會
Prepare a small pot and ice water, after chicken is cooked, then pour out the soups and other ingredients into the pot and put the chicken in the ice water

 

7. 雞湯煮滾後，可以先做準備雞飯
Boil the chicken soup and prepare to cook the chicken rice first

 

8. 準備一個鑊，預留2湯匙雞油備用，其他可以倒入鑊內，先爆香紅蔥頭、薑及蒜炒勻
Prepare a wok, reserve 2 table spoons of chicken oil, then pour the rest into the wok, then add chopped spring onion and garlic in, stir fry until you can smell good

 

9. 準備飯煲，把洗好的米倒入飯煲內，把放入炒好的雞飯材料，伴勻，再加入班蘭葉，加入雞湯，米與湯比例大約1:1.3, 煲飯
Then prepare the rice cooker, put all rice mixture and panda leaves into the rice cooker, and pour in the chicken soup for ratio 1:1.3, then let the rice cook

 

10. 再回來海南辣醬，準備攪拌機，把紅蔥頭、蒜頭、兩款辣椒、雞油、雞湯、鹽、白醋、糖及青檸汁加入，攪勻，試味，完成
Back to the sauce, prepare a mixer, put all the sauce ingredients into the mixer and mix it well, then taste it, finished this.

 

11. 準備一個大碟，把青瓜切成一片片，鋪在碟上，平均地倒入少許豉油及麻油
Next, prepare a big plate, cut the cucumber in slices, then put them on the plate, glaze little bit soy sauce and sesame sauce on the top

 

11. 把雞切開及去骨, 然後平均地塗上少許麻油在雞皮上
Cut the chicken into pieces and pull out the bones, glaze a little bit sesame oil on the top

 

12. 當飯煲好就可以享用了。
When the rice is done, then you can enjoy it.

 

Tips : 如果讀者喜歡中式的薑蔥蓉作醮醬，磨薑蓉、切蔥粒，加少量鹽及胡椒粉，倒入滾雞油就可以了。

 

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