Posted by: Jonjon | July 21, 2009

Portuguese Chicken 2 9/10 June 28 2009


SNC00847

http://tw.myblog.yahoo.com/rosina_lin/article?mid=1760&prev=1804&next=1747&l=f&fid=22

材料 :

帶上半部的大隻雞腿 3

洋蔥 1/2

馬鈴薯 2

番茄 1 ~ 2

油蔥酥 2 小匙

蒜末 2 小匙

調味料 :

A :

高湯 1 1/2

番茄醬 3 小匙

B :

椰奶 1 1/2

鮮奶油 150 cc

醃料 :

咖哩粉 3 大匙

米酒、醬油各 2 大匙

粗粒黑胡椒、鹽 3/4 小匙

剪碎的月桂葉 2

做法 :

1. 雞腿肉洗淨,切塊,放入醃料中醃 2 ~ 3 小時。洋蔥、馬鈴薯洗淨、去皮,番茄洗淨,均切塊。

2. 鍋中加入 2 ~ 3 大匙油燒熱,分別將洋蔥、馬鈴薯、雞腿煎至金黃色,撈起。

3. 原鍋中放入 2 大匙奶油燒熱,放入油蔥酥及蒜末爆香,加入全部材料及 A 料煮至濃稠,放入 B 料煮沸,盛入烤皿,以攝氏 180 度烤約 30 ~ 40 分鐘即可。

Ps. 雞肉煎到一面呈金黃色後再翻面,可以鎖住雞肉的肉汁不流失,即使雞肉經過烘烤後,肉質也不會又老又硬。

葡國雞吃起來有特殊而濃郁的香味,雞肉鮮嫩可口,馬鈴薯烤至金黃色,入口即化,醬汁和一般的咖哩吃起來不太一樣,入口有多種層次,或許這道葡國雞並不是很正宗,但是很下飯,不妨一試 !

Conclusion

This was very good, with the right amount of saltiness, and the cream really made the sauce creamy, like the Portuguese chicken that I had at kantonese restaurants, but not as thick, maybe they used cornstarch to thicken theirs in the restaurants. But this was very good. I put the potatoes in cold water with salt for 1 hour, to wash away the starch, and after 40 minutes in the oven at 180-200 degrees, the potatoes were crunchy, very nice. Forgot to add the black peppers though.

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