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電飯煲焗鷄 |
RICE-COOKER CHICKEN TV DINNER |
材料
| Ingredient |
- USB味料 (用等份量之鹽、糖、鷄精粉或味精、及胡椒粉合成。胡椒粉可增減)
- 英栗粉 1 湯匙
- 洋葱 3 個 , 去皮開邊 、 切成 2 等份
- 馬鈴薯 3 個 , 去皮開邊、切成 2 等份
- 紅籮蔔 2 條, ,去皮切約 1 ½ 吋長段
- 砵酒或紅酒 1 ½ 杯 ( 12 OZ )
- 鮮鷄 1 隻約 2- 3 磅, (室温 ) ,切成 4 塊 , (可用鷄大腿加小腿 4 件或鷄小腿８件 )
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- Prepare USB (universal seasoning base) Mix-Equal volume of salt, sugar, chicken essence/MSG and white pepper - (adjust pepper from ½ to 3 tsp to taste).
- 1Tsp potato/corn starch
- 3 onions. Remove skin & cut 1/2
- 3 potatoes. Remove skin & cut 1/2
- 2 carrots. Cut 11/2 inch lengths.
- 1 ½ cup port or red-wine
- 1 whole chicken (room temp). Cut quarters.(can substitute with 4 pieces quarter and wings or 8 pieces wings)
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製法 |
Method |
- 用 8 人份(或以上)不黏鍋電飯煲 1 個 , 最底層放入馬鈴薯及紅籮蔔 , 中層放入洋葱 。再加入USB 2 茶匙調味。
- 倒入砵酒 1 ½ 杯洋葱上面。
- 英栗粉 1 湯匙 及USB味料3湯匙 , 拌勻 , 塗抹於鷄外皮上及鷄內腔 , 約醃半小時。
- ( 室温 ) 鷄件放於洋葱上 。
- 電飯煲加蓋 , 按掣。
- 電飯煲煮熟 , 會跳掣至保温掣後 , 再焗 10 分鐘 , 可開蓋享用。
- ( 注意 所有材料先放置至室温 , 再按掣烹煑 , 才可達到鷄件熟透並軟滑的效果 )
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- On bottom of non-stick rice cooker, put potatoes and carrots. Then put onions on top. Add 2 tsp USB to season.
- Pour port or red-wine over onion.
- Mix potato/corn starch and USB Mix. Rub 3-4 Tsp of this Mix over outside skin and inside stomach. Let season for ½ hour.
- Lay pieces of chicken over onion.
- Turn ON rice cooker.
- Rice cooker will POP when done. Keep rice cooker covered for 10 more min. until done. Enjoy.
- (Note: Use ingredients at room temperature for best results).
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