魚露煎雞排 (2人份) Fried Chicken Chop with Fish Sauce (2 servings)

魚露煎雞排 (2人份)

Fried Chicken Chop with Fish Sauce (2 servings)

📌材料 Ingredients:

雞排 Chicken chop                       350克(g)

鴻喜菇 Beech mushroom             50克(g)

蒜頭 Garlic                                   4瓣(cloves)

📌醃料 Marinade:

黑胡椒碎 Ground black pepper   少許(to taste)

鹽 Salt                                           少許(to taste)

📌汁料 Sauce:

魚露 Fish sauce                            1湯匙(tbsp)

生抽 Soy sauce                             1湯匙(tbsp)

雞粉  Chicken powder                 ½湯匙(tbsp)

水 Water                                       150毫升(ml)

🔪煮法 Method:

 1. 雞排浸淡鹽水1小時

     Soak the chicken chop in mild salted water for 1 hour.

 2. 雞排切坑紋

     Cross-cut shallow slits on the chicken chop.

 3. 加入醃料醃15分鐘

    Marinate with the pepper & salt for 15 mins.

 4. 鴻喜菇切去根部後分成小朵

     Slicing off the base of the cluster separates them into individual stems.

 5. 調好汁料備用 

     Mix all the seasonings for the sauce and set aside.

 6. 中火燒熱油倒加入鴻喜菇和蒜頭, 炒至微黃後起鍋備用 

     Put beech mushroom and garlic cloves in the wok with oil. Pan-fry over medium heat until they turn golden brown, then set aside.

 7. 轉小火, 雞皮朝下放入雞排, 每面慢煎5分鐘 

     Turn to low heat and put chicken chop in the wok. Pan-fry each side for 5 minutes, then set aside.

 8. 雞排切件後上碟 

     Cut the chicken chop into pieces, then put it on plate.

 9. 轉中大火, 倒入汁料煮至黏稠 

     Turn the heat to medium-high. Pour in the sauce and cook until thickened.

10. 鴻喜菇和蒜頭回鍋略煮 

      Add the fried mushroom and garlic cloves into the sauce, and cook for a while.

11. 淋上汁料即成

      Drizzle with sauce and serve.

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