海南鸡扒 Hainanese Chicken Chop
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- Опубликовано: 6 сен 2024
- 这海南鸡扒的由来据说是早期的海南人大多在外籍雇主做伙头，又因为华人较少吃牛和羊扒，海南人师傅动动脑筋，就创造出了这中西合璧的美食，流传至今。今天，Dennis要分享的就是他自家的海南鸡扒做法。滑嫩鸡腿肉，配上酸甜酱汁，好吃极了！
分量：2人份
准备时间：15分钟
煮时：45分钟
材料A（鸡扒腌料）：
2 只 去骨大鸡腿
2 瓣 蒜头（去衣剁碎）
1 茶匙 麻油
1 汤匙 酱油
½ 茶匙 五香粉
¼ 茶匙 盐
1 碗 水
材料B（鸡扒炸料）：
1 粒 鸡蛋 （打散）
½ 包 炸鸡粉
材料C ：
1 粒 白洋葱 （去衣切6边）
1 粒 番茄（切块）
2 粒 马铃薯 （去衣切块）
1 把/150克 杂豆
适量 油
材料D（调味料）：
3 汤匙 番茄酱
1 汤匙 伍斯特辣酱/ 喼汁
1 茶匙 糖
1 茶匙 酱油
1 茶匙 盐
½ 茶匙 蒜粉
½ 茶匙 胡椒粉
½ 茶匙 五香粉
1 碗 水
准备功夫：
1. 去骨大鸡腿洗净，在鸡腿肉上刮刀。然后反到鸡皮的一边，用刀背稍微剁扁鸡腿。再把其余的材料A混合，收入冰箱腌制1小时。
2. 把腌制好的鸡腿沥水，沾入材料B的蛋液，再抹上炸鸡粉，待用
3. 把材料C的马铃薯和杂豆烫软，泡凉水片刻，沥水待用
煮法：
1. 烧热一锅油，下马铃薯，炸至金黄色，沥油待用
2. 同样的锅，加入已经沾上炸鸡粉的鸡腿，小火把鸡腿两面炸至金黄色，沥油待用
3. 烧热另一个锅，加入1汤匙油，下白样葱，爆香
4. 加入番茄，炒匀
5. 加入其余的材料D，煮至酱汁浓稠，上碗待用
组合：
1. 把炸鸡腿，炸马铃薯和杂豆摆盆
2. 淋上酱汁
3. 趁热享用
This is an iconic Nanyang recipe, east meets west, fusion food that is really yummy - thanks to the creativity of Hainanese who worked in the western kitchen back then.
Portion: 2 pax
Prep Time: 15 minutes
Cook Time: 45 minutes
Ingredients A (To Marinate):
2 deboned chicken legs/chicken chops
2 cloves garlic
1 tsp sesame oil
1 tbsp soy sauce
½ tsp five-spice powder
¼ tsp salt
1 cup water
Ingredients B (To Fry):
1 egg
½ packet fried chicken pre-mixed coating flour
Adequate Cooking Oil
Ingredients C:
1 pc white onion
1 pc tomato
2 pcs potatoes
some/ 150 g mixed vegetables
2 tbsp cooking oil
Ingredients D (To Season):
3 tbsp tomato ketchup
1 tbsp worcestershire sauce
1 tsp sugar
1 tsp soy sauce
1 tsp salt
½ tsp garlic powder
½ tsp pepper
½ tsp five-spice powder
2 bowls water
Preparations:
1. Clean the chicken chops, score the chicken chops lightly on the meat side, use the back of the knife to hammer lightly on the chops to make sure they are flat or even, mix well with the other ingredients A, store in the fridge and marinate for 1 hour
2. Drain chicken chops, dip it into the egg wash and coat it with fried chicken pre-mixed coating flour, set aside
3. Blanch the potato & mixed vegetables, soak in water for a while, drain and set aside
Steps:
1. Heat up the wok with adequate of cooking oil, add potato, fry until golden brown, drain and set aside
2. Using the same wok of cooking oil, add in the chicken chops, fry until golden brown, drain and set aside
3. Heat up another wok, add in 1 tbsp of cooking oil, add onion & saute
4. Add in tomato, stir well
5. Add in the rest of ingredients D, stir well & cook until the sauce thickened, set aside
Serving:
1. Place the chicken wedges and green peas on a plate and pour in a generous amount of sauce onto the chicken chops
2. Ready to serve!
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谢谢分享
Excellent ! The steps are clearly demonstrated. The dish looks yummy. Good job👍🏻
Thank you, kudos to Dennis!
Wow, you use 5 spice power n you coat the chicken with chicken powder. Interesting!! . I must try your recipe. Thank you.
Give a try, happy cooking!
You make it looks so simple. Thanks
Yes this is not complicated, give it a try! ☺
Is there a reason why the chicken is marinated by soaking as to normal dry rub? I don’t know much about cooking but this is the first time seeing a soaking method.
The soaking is actually called brining where it helps the meat retain more water resulting in juicier meat after frying.
@@NanyangKitchen Interesting. Learned something new, thank you!
@@petraleong That's great, happy cooking!
Terima kasih resepinya
Happy cooking!
This dish I used to eat this dish in a restaurant in Penang in the sixties. It tasted delicious then and should taste delicious now, a western dish with a twist of eastern taste or vice versa.
In the past Nanyang Kitchen came up with a number of delicious recipes e.g. Cantonese Chicken, I believe this recipe above is really below par, e.g. the cooking technique is amateurish.
SO viewers watch similar videos on RUclips(there are many) if you want to improve on this dish. Usually one needs to put in a little more work if you want a great-tasting dish.
Thank you for your feedback, perhaps everyone's level is different so kudos for this young man who's willing to share his way and we've never claimed that this is the expert or chef's recipe, cheers!
Hi, is worcestershire sauce optional as I didn't see it was added in the video?
Yes, it is optional and if you can't get L&P, you can substitute it with Maggi seasoning too.
如果要腌制过夜，也是要加水吗？
其实我个人觉得是不须要加入水腌制也能入味的。食谱是Dennis自家做法供个参考而已，自作时靠自己感觉做就对啦😁
好的，谢谢
我有点不明白，为什么腌制要放这么多水。。。
Dennis 的见解是水份多点肉会比较能均匀入味。
正宗的海南式雞扒是先上麵粉再上鷄蛋才下油炸的
有完整的食谱可以分享吗？让多大家可以参考另一个做法。
this is not authentic Hainanese chicken chop . what happened ? is this _fusion_ or what . ha ha ha
To be fair, Dennis didn't mention this is an authentic style, and whose one is really authentic? Everyone has their own way of making food so there is no right or wrong :)
睇你切才料手法，係完全唔識烹飪。
姿势可能没很熟手，但Dennis的食谱真的不错，鸡扒是做到好吃的😋😋
@@NanyangKitchen
烹飪食物除了色香味外還要安全，例如切薯仔將平面向下才落刀，但你相反將平面向上，很易生意外，另番茄要切除頭尾。多多得罪，SORRY。
@@stevenlam2909谢谢你的建设性留言。还真没想过一个不小心，这薯仔切法确会生意外的。大家又长知识啦！
不如你来教？免费分享食谱也要给你喷，真的是服了你，所以有发生到意外？一个不合你的准备食材的方式 等于 “完全唔識烹飪” , 正宗酸民非你莫属
@@mediaguy9557
吹皺一池春水。