top of page

ONE POT-Thai Fusion Coconut Caramel Chicken with Potatoes 【一鑊熟】泰式椰子焦糖薯仔雞


ONE POT MEAL-Thai Fusion Coconut Caramel Chicken with Potatoes

【一鑊熟】泰式椰子焦糖薯仔雞 (▼中文版食譜在英文版下面▼)


INGREDIENTS :

3 chicken legs or 6 thighs, bone in skin on

65 g brown sugar

1 TBSP water

400 g coconut milk

1.5 TBSP fish sauce

1 tsp ground lemongrass powder, or ½ stick of lemongrass, crushed with a knife.

2.5 TBSP rice vinegar / cider vinegar / white wine vinegar

2 garlic cloves , minced

1 shallot / ½ small onion, finely sliced

1/8 tsp white/black pepper

6 baby potatoes, cut into halves

some cut chili and parsley, for garnishes


METHOD :

1. In a bowl, mix coconut milk, fish sauce, vinegar, minced garlic, shallot, pepper and lemongrass.

2. Place sugar and water in a skillet over medium heat. Stir until it bubbles the sugar is melted and caramelized.

3. Add the (1) mixtures in the skillet and stir well.

4. Place the chicken onto the skillet with skin side down.


5. Adjust the heat so it is simmering energetically with medium high for 25

minutes.


6. Turn the chicken , add into the potatoes and cook for another 40 minutes, the fat should be separated from the sauce and turned into pale brown.


7. Turn chicken so the skin side is down again. Move it around so the sauce doesn't catch on the bottom of the skillet and to brown the skin.

8. Once sauce and skin is brown, remove from heat.

9. Place chicken on serving plates, spoon over some sauce.

Garnish with shallots and chilli, if using. Serve with rice or rocket salad.



YOUTUBE ZOOM COOKING VIDEO (premiere on 15 Jan 2020)

【一鑊熟】泰式椰子焦糖薯仔雞

ONE POT MEAL-Thai Fusion Coconut Caramel Chicken with Potatoes



材料

3 隻 帶皮雞腿 或 6條雞大腿

65 克 黑糖

1 湯匙 水

400 毫升 椰奶

1.5 湯匙 魚露

1 茶匙 香茅粉 或 ½支的香茅,用刀拍。

2.5 湯匙 米醋/蘋果醋/白酒醋

2 瓣 蒜頭,切碎

1 乾蔥 或 ½個洋蔥,切成薄片

1/8茶匙 白/黑胡椒

6 細薯仔,切成兩半

一些 辣椒 及 芫荽 ,作裝飾用


做法:

1. 在碗中,混合椰奶,魚露,醋,蒜末,蔥,胡椒和香茅。

2. 將糖和水放在鍋內用中火加熱。攪拌煮至糖起泡直及融化成焦糖。

3. 將(1)混合物加入煎鍋中並拌勻。

4. 將雞件的皮,朝下放在煎鍋上。


5. 調節火力至中高溫,沸煮25分鐘。


6. 將雞件翻過來,放入薯仔,再煮40分鐘,油脂將從醬料中分離出來,變成淺棕色。


7. 再將雞件翻過來,雞皮朝下。將雞件移動,令醬汁不會粘在煎鍋底部並使雞皮變褐。醬油和皮膚變成棕色後,關火。

8. 將雞件和薯仔放在盤子上,加上少許汁。

9. 用切片和辣椒片作裝飾。可配飯或火箭沙拉一起食用。





All copyrights reserved © 2021 左字廚房George Kitchen

270 views0 comments

Comments


Post: Blog2_Post
bottom of page