今天我向泰籍同事阿祥請教了美味打拋肉的烹調方式，以下的內容則為他的廚房副手，Itsuki 和我分享的真實內容版本:材料:
雞肉，魚露及打拋葉(可至泰國雜貨店購買取得)
辛香料的部分：洋蔥一顆，蒜頭、辣椒依口味酌量
做法:
首先將蒜頭拍+剁碎，辣椒切成小碎片，洋蔥亦切片
再來處理主食-雞肉的部份
最好選無筋無骨的
像是雞胸肉~或是超市經過處理的雞條並剁成碎肉末
熱鍋後加入油
依序把蒜頭、辣椒先爆香
接著把洋蔥也放進去，略為翻炒一下
上鍋蓋15~20秒悶熟~
等到洋蔥差不多熟後
把雞肉放下去
再來就是不斷翻炒
中間過程加入砂糖及鹽巴調味(鹽巴不用加太多~因為魚露本身就會鹹)
再繼續翻炒
注意: 炒的時候要適時適量的加水 不然會過乾 肉不小心就會焦掉
約莫雞肉九分熟時就可以加入魚露
最後再把打拋葉加入調味
翻炒+蓋鍋悶一下~就好囉 ^^
1 則留言:
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