Tuesday, June 28, 2011

Fragrant and Spicy Chicken - 香辣奶油鸡

I got the recipe from this book "杂菜档-1“, which was given to me by my sister-in-law. Just by looking at the photos in this recipe book, all the dishes seem very delicious. So today, without wasting much time, I gathered all the ingredients and cooked this for my dinner.

Verdict:Chicken is tender, spicy and very fragrant. Yummy. I rate it 8/10.


500 g chicken
1 stalk lemon grass (chopped)
1 twig curry leaves (I put 4 )
8 bird's eye chillies (diced)
1 tablespoon bottled curry powder
2 tablespoon Evaporated milk
1 tablespoon margarine/butter

1) 1/2 egg
2) 1/2 teaspoon sesame oil
3) 1/2 tablespoon oyster sauce
4) 1/2 tablespoon light soy sauce
5) 1/2 teaspoon pepper
6) 1 teaspoon sugar
7) 2 tablespoon tapioca flour

~ 1/2 teaspoon salt;
~ 1 teaspoon sugar
~3 1 teaspoon chicken stock granule

~1) Cut chicken into pieces, season with marinade, marinate for 20 minutes. Deep-fry in the hot oil at high heat until golden brown in colour and crispy. Dish out, drain well and leave a side.

~2) Melt margarine/butter in hot wok, add in curry powder, bird's eye chillies, curry leaves and chopped lemon grass. Stirring until fragrant. Add in Evaporated milk and seasoning, keep stirring until it boils.

~3) Add fried chicken, keep stirring over high heat until well combined and the sauce is slightly absorbed. Dish out and serves hot with rice.

500 克 鸡肉
1 根 香茅(剁碎)
1支 咖哩叶(取叶)(我用4支)
8 条 朝天椒(切粒)
1 大匙 玛芝琳/或牛油
2 大匙淡奶
1 大匙 英国咖哩粉

1/2 粒蛋
1/2 大匙 蚝油
1/2 大匙 酱油
1/2 小匙 胡椒粉
1/2 小匙 麻油
1 小匙 糖
2 大匙 薯粉

1/2 小匙 盐
1 小匙 糖
1 小匙 鸡晶粉

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