放假個blog當然唔會update啦, 希望一個星期後, 大家唔會唔記得o左我啦, 哈哈, 由於我唔想係我放假哩段期間, 有太多無謂又低能嘅廣告, 我會禁止大家留言係哩個post 到, 如果大家對哩個食譜有任何意見, 問題的話, 請係我上一個食譜留言啦, 我返嚟就會答大家 >> http://hk.myblog.yahoo.com/tony-karen/article?mid=35086

我check過, 我發覺我自己竟然未煮過港式咖哩雞喎, 所以特別整一次同大家分享吓

同泰式咖哩非常唔同, 港式嘅, 唔需要先炒香啲咖哩, 亦唔需要落椰漿, 做法非常簡單同直接, 但小心, 唔同牌子味道都唔一樣, 有啲辣啲, 有啲鹹啲, 要自己小心調整呀

之於薯仔, 好多都唔炒就咁炆, 咁做唯一唔好處, 就係炆完啲薯仔會散晒, 或者溶晒, 所以我通常都會炒一炒先, 咁樣炆完就會好完整

雞肉記得一開始唔需要炒得太熟, 只需要將外面炒熟作一個煎封嘅作用就可以, 之後炆時雞肉就自然會熟, 如果一開始整得太熟的話, 炆完啲雞肉會過熟, 會好乾同鞋口

哩個餸其實真係好簡單易整, 希望大家會試吓啦, 不過夏天咁熱, 可能要開著冷氣食呢

記得, 我會去旅行呀, 所以有咩任何意見, 問題的話, 請係我上一個食譜留言啦, 我返嚟就會答大家 >> http://hk.myblog.yahoo.com/tony-karen/article?mid=35086

 
(Password: tonytsang)
tonytsang and kareny recipy
Prep 準備: 15 minutes |  Cook烹調: 40 minutes |  For 份量: 4 people 

材料 Ingredients
紅字代表有資料提供, 請按下去
(Click the red word to see more detail)

1- 雞柳1磅, 切件 (1 lbs of chicken filet, cut into piece
tonytsang and kareny recipy
2- 紅蘿蔔2條, 去皮, 切粒 (2 carrots, peeled, diced)
tonytsang and kareny recipy
3- 中型薯仔4個, 去皮, 切粒 (4 potato, peeled, diced)
tonytsang and kareny recipy
4- 中型洋蔥1個, 去皮,切粒 (1 onion, peeled, diced)
汁料 Sauce
份量只供參考 (just for reference only)
tonytsang and kareny recipy
1- 咖哩醬3湯匙 (3 tbsp of curry paste)
tonytsang and kareny recipy
2- 辣椒油1/3湯匙 (1/3 tbsp chili oil)
tonytsang and kareny recipy
3- 生抽1/3茶匙 (1/3 tsb dark soya sauce)
tonytsang and kareny recipy
4- 生抽1/2茶匙 (1/2 tsp soya sauce)
做法 Steps

tonytsang and kareny recipy
1- 先將雞柳用基本野醃15分鐘, 同時快火落油(約1湯匙)起鑊, 先將洋蔥,薯仔, 紅蘿蔔和咖哩醬和辣椒油炒香, 再放入煲內, 加水蓋過材料2/3煮滾, 改中火, 蓋頂炆15份鐘 (圖1, 圖4)
tonytsang and kareny recipy
2- 快火落油(約1湯匙)起鑊, 將雞肉炒至兩面金黃(圖2), 放入煲內和洋蔥,薯仔, 紅蘿蔔同炆20分鐘(圖3), 熄火蓋頂焗10分鐘, 加入生抽和老抽調味即成
tonytsang and kareny recipy
1-  Marinade the chicken with basic seasoning for 15 minutes.  Meanwhile, heat the pan with 1 tbsp of oil over high heat.  Stir-fry the onion, potato, red carrot with the curry paste and chili oil until fragrant.  Pour into a pot and add water to cover 2/3 of the ingredient.  Heat it through.  Turn the heat to medium.  Cover and simmer for 15 minutes (fig.1, fig 4)
tonytsang and kareny recipy
2- Heat the pan with 1 tbsp of oil over high heat.  Stir fry chicken until brown (fig.2).  Add into the pot and simmer it with the other ingredients for additional 20 minutes (fig.3).  Turn the heat off and continue simmer for 10 minutes.  Stir in the dark soya and soya sauce to adjust the taste.  Serve it hot.

貼士 Tips
1- 炆食物時, 所有調味如生抽老抽要到最後先落, 可以確定味道, 以免過濃
tonytsang and kareny recipy
2- 雞一開始炒時不用太熟, 否則炆完會很鞋口 
tonytsang and kareny recipy
3- 按這裡查看 "有關烹調術語"  的解釋
tonytsang and kareny recipy
1- Adjust the taste before serve to ensure the taste is what you like.
 tonytsang and kareny recipy
2- Do not fully cook the chicken at the beginning.  Otherwise, it will be too dry after simmer.
tonytsang and kareny recipy
3- Click here to understand what is (Cooking terms in this recipe)

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