Chicken Slices with Sichuan Pepper

Tumis Ayam dengan Lada Sichuan

材料

  1. 雞髀肉八両(切片)
  2. 尖紅椒六両(切片)
  3. 蒜蓉一湯匙
  4. 指天椒五隻

調味料

  1. 蠔油一茶匙
  2. 豆瓣醬或辣椒醬一湯匙
  3. 砂糖一湯匙
  4. 紹酒一湯匙

醃料

做法

  1. 雞髀肉先用少許豆粉及鹽醃15分鐘。
  2. 冷鑊下油調至中火，微煙便調到細火，將雞片煎熟撈起。
  3. 冷鑊下油調至中火，爆香蒜蓉及紅椒、指天椒，加入雞片、辣醬或豆瓣醬炒勻，最後加入調味料炒一陣。完成。

Ingredient

  1. Chicken Leg Meat 310g – slice
  2. Chili Red Pepper 230g – slice
  3. Chopped Garlic 1 tbsp
  4. Chili Pepper 5 pieces

Seasoning

  1. Oyster Sauce 1 tsp
  2. Bean Sauce/Chili Pepper Sauce 1 tbsp
  3. Sugar 1 tbsp
  4. Xiaoxing Wine 1 tbsp

Marinade

Cooking Method

  1. Marinate the chicken leg meat with little potato flour and salt for 15mins.
  2. Add the oil in wok turn to medium heat, when smoke belch turn to low heat, pan-fried the chicken and set aside.
  3. Add the oil in wok turn to medium heat, when smoke belch turn to low heat, sautéed the garlic and peppers, add in the chicken and chili sauce and stir-fry. Pour in all seasonings and sautéed for a while. Serve.

Bahan

  1. Daging Kaki Ayam 310g – iris
  2. Cabai Cabai Merah 230g – iris
  3. Bawang Putih Cincang 1 sdm
  4. Cabai Lada 5 lembar

Bumbu Perendam

  1. Saus Tiram 1 sdt
  2. Saus Kacang / Saus Lada Cabai 1 sdm
  3. Gula 1 sdm
  4. Anggur Xiaoxing 1 sdm

Mengasinkan

Metode memasak

  1. Rendam daging kaki ayam dengan sedikit tepung kentang dan garam selama 15 menit.
  2. Panaskan minyak dalam wajan, goreng ayam dan sisihkan.
  3. Tumis bawang putih dan saus cabai, tambahkan ayam dan lada merah dan tumis. Tuang semua bumbu dan tumis sebentar. Dan siap di hidangkan .