葡國雞 Macanese style Portuguese Chicken

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旅行讓人暫時遠離原本的生活環境,看看地球另一邊,另一群人是如何生活著。每次遊走歸來,照片記錄途中的一切,照片將眼前的景象給定格,我們帶回來的是那視覺與想念。偶爾想念一個城市,讓人動心的或許是當初那一個微笑,那轉角的一碗麺,某處的風景,又或是某個扣人的味道。在澳門遊走時,讓我留下深刻印象的並不是那豬扒包或葡撻,反之是那獨有經過融合后的澳門與葡國風情。還記得第一次初嘗葡國餐,葡國料理拿手的海鮮大燴,葡國鴨飯,葡國雞,和瓶酒。或許第一次的美好相遇,會讓你不自覺的愛上那地方的味道。

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還記得那盛放在陶瓷烤盤的葡國雞,上頭被那烤得焦黃的起司給蓋著,迫不及待用湯匙給剝開,那冒煙很厚一層的起司還會“牽絲”,迎面飄來的就是那濃濃的乳香。葡國雞其實並非源自葡萄牙,這道料理應該算是港澳的一道咖喱雞。葡國雞更是澳門特色料理之一,將雞肉、馬鈴薯,葡國汁一起烹煮,然後入烤箱焗烤。葡國雞的醬汁也稱為葡國汁,主要材料是咖喱粉與椰奶。

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葡國雞這澳門咖喱雞與南洋咖喱有著很大的不同,顏色鮮豔奪目,而且咖喱汁濃稠。葡國雞帶著濃濃的椰奶與咖喱香氣,味道咸香,可是并不辣,若自家烹煮建議可以加些辣椒粉,這樣味道會更有層次。因為過年后開始要收心兼收身養性,所以還是很煎熬的把起司給省略掉。焗烤出爐的葡國雞,濃稠的咖喱醬汁,醃製入味的雞肉與椰奶香,偶爾來個不一樣的咖喱也很不錯。若喜歡可以嘗試將白飯或義大利麺放入烤盤,然後再鋪上葡國雞一起放入烤箱焗烤,這樣就可以變出港式茶餐廳的葡汁焗飯或焗義大利麺了。

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材料:

全雞腿 2隻 (切塊)
馬鈴薯 2個 (切塊)
花椰菜
水煮蛋 2顆
洋蔥 1個(切塊)
蒜頭 3瓣
咖喱粉 11/2大匙
黃薑粉1/2大匙
牛奶 100毫升
椰奶 200毫升
雞高湯 50毫升
糖1茶匙
鹽 1茶匙
椰絲 1大匙

調味:

糖1/2茶匙
鹽 1/2茶匙
醬油 2茶匙
料酒 2大匙
玉米粉 1茶匙

做法:

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1.雞腿加入調味醃料拌勻,醃制1小時。

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2.锅中烧热油,將雞腿下鍋炸至金黃色,起鍋濾干備用。

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3.鍋中燒熱水,將花椰菜放入鍋中川烫,撈起濾干備用。

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4.鍋中燒熱水,將馬鈴薯放入鍋煮約15分鐘,撈起濾干備用。

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5.锅中烧热油,將馬鈴薯塊炸至金黃色,起鍋濾干備用。

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6.锅中烧热油,將洋蔥和蒜頭下鍋爆香,將洋蔥和蒜頭撈起備用。

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7.將咖喱粉和黃薑粉下鍋,拌炒。

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8.將雞肉和馬鈴薯塊倒入鍋中,拌炒均勻。

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9.加入雞湯、牛奶、椰奶,糖和鹽調味煮至滾,轉小火繼續煮約10分鐘,或至醬汁濃稠即可。

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10.倒入洋蔥和蒜頭,拌勻。

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11.將咖喱移至烤盤內,放上雞蛋、花椰菜,撒上椰子。

12.预热烤箱,以210℃烤约10分钟,或表面金黃即可。

Ingredients:

2 Whole Chicken Drumstick (cubed)
2 potatoes (cut into wedges)
Broccoli
2 hard boil eggs
1 onion (cut into wedges)
3 cloves garlic
11/2tbsp curry powder
1/2tbsp turmeric powder
100ml milk
200ml Coconut milk
50ml Chicken broth
1tsp sugar
1tsp salt
1tbsp Shredded coconut

Marinade seasoning:

1/2tsp sugar
1/2tsp salt
2tsp soy sauce
2tbsp cooking wine
1tsp corn flour

Procedure:

1.Marinate the chicken with marinade seasoning for 1 hour。
2.Heat oil in pan, add in chicken and fry until golden brown. Drain and set aside.
3.Boil broccoli over simmer water for 1minutes, drain and set aside.
4. Cook potatoes in boiling water for 15minutes, drain and set aside.
5.Heat oil in pan, add in potatoes and fry until golden brown. Drain and set aside.
6.Heat oil in pan, sauté onion and garlic until fragrant. Remove and set aside.
7.Sauté curry powder and turmeric powder until fragrant.
8.Add in chicken and potatoes and stir well.
9.Pour chicken broth, milk and coconut milk in, season with salt and sugar; bring to boil over high heat, turn to lower heat and continue simmer for 10minute or until the sauce turn thickened.
10.Add in onion and garlic, and mix well.
11. Transfer curry into baking dish, place in eggs and broccoli; sprinkle with shredded coconut over it.
12.Bake in pre-heated oven at 210℃ for 10minutes or until lightly browned on top.

西式料理 Western cuisine: http://squallcuisine.com/?cat=58

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