Followers

Saturday 22 September 2012

炸鸡扒与第戎芥末酱 Schnitzel Chicken w/Dijon Mustard Sauce


- chicken leg i use imported one or you can also use fresh chicken leg ( take out the bone & skin ) ( wait defrost then you marinate with salt & pepper )( this marinate you can use for imported & local chicken leg ) ( imported chicken leg texture softer then the fresh local chicken leg )

- marinate wet flour ( plain flour 1rice bowl , corn flour 1/2rice bowl , custard powder 1/2tsp , salt , ajinamoto , pepper each1tsp ) mixed w/ water ( dont to melt )
- after your marinate wet flour is ready rub in on ur chicken leg

- coating
- your chicken leg that had been marinated with wet flour , coat with baked crumb ( i use mix white & yellow together )
- gently press the baked crumb to stick wit your chicken leg ( dont too hard if not your chicken leg will hard after you fried )
- after finish coating can fried already ( medium heat first then turned low heat after your chicken leg turning golden colour ( start floating in oil )
- i usually like too fried it till 95% cook only so i can taste the chicken still juicy :) ..... happy cooking:)

- dijon mustard sauce
- mayonis ( 500gm ) fresh milk ( 90ml ) mustard sauce ( 250ml ) mustard powder ( 3tsp ) worcester sauce ( 4csp ) tobasco / hot sauce ( 4csp ) rice vinegar ( 5csp ) sugar syrup ( 200ml ) fresh plum juice ( 100ml ) tumeric powder ( 4tsp ) butter ( 100gm melted & let cold ) c/parsley ( chopped for garnishing ) mix all together ........happy cooking :)

- 鸡腿 ,我使用进口或你还可以用新鲜的鸡腿( 取出骨头和皮 )( 等待除霜然后腌盐和胡椒 )(这腌罚你可以使用在进口及本地鸡腿 )( 进口鸡肉腿质地较过新鲜的当地鸡腿 )

- 腌湿粉( 面粉1饭碗 ,玉米粉1/2饭碗 ,蛋王粉1/2茶匙 ,盐 ,味精 ,胡椒粉各1茶匙 )混合水( 不要太水 )
- 你的湿粉准备好了就擦在你的鸡腿上

- 贴料 
- 鸡腿已用帖湿粉 ,贴面包屑( 我使用混合白色和黄色 )
- 平缓按面包屑贴在你的鸡腿( 不要安太大力你的鸡腿会硬当你炸好了)
- 整理后中火炸( 先炸你的鸡腿到金黄色 ,开始漂浮的时候 ( 油低热量 )
- 我通常喜欢炸至95%,只有这样我就可以品尝仍然多汁的鸡:) 

- 第戎芥末酱 
- mayonis( 500gm )鲜奶( 90ml )芥末酱( 250ml )芥末粉( 3茶匙 )worcester酱( 4汤 )tobasco  /  辣酱( 4汤 )米醋( 5汤 )糖水( 200ml )新鲜吉子汁( 100ml )姜黄粉( 4 ) 牛油( 100gm 融化&让冷 )芸茜( 切碎调色 ) 所有材料混合一起.......快乐的烹饪:


1 comment: