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20.3.16

薑葱麻油胡椒雞 Braised pepper chicken with scallion and ginger in sesame seed oil


薑葱加麻油煮雞在之前的食譜->薑葱麻油雞塔吉鍋(按入重温)已經介紹過。是很簡單卻很滋補美味的菜式。有點像台灣的麻油雞湯。今次滲入白胡椒粒和轉用鑄鐵煲煮(鎖水强,不用加水,令餸菜原汁原味)。約10數分鐘便上枱了。對於寒底的朋友,一定喜歡。

麻油,有烘焙或冷壓;有黑,白兩種。一般冷壓能保存更多營養物。它含脂肪,卡路里也高。當中多元和單元不飽和脂肪佔較多。成份中麻油酚(sesamolin)和芝麻素(sesamin)有效降低壞膽固醇及血壓,維持血管健康,及有抗炎,提升免疫系統,抗氧化,抗衰老功效。豐富的維生素E除抗氧化外,使麻油相對穩定,不易氧化變壞,特別是冷壓芝麻油,其冒煙點(smoking point) 較高,可炒,可炸。烘焙過的則不宜作高溫烹煮。

此外,它含豐富礦物質,如銅,鎂,鈣,鋅,鐵等;維他命B1,K(吃薄血丸人士注意);Omega 3有助認知功能,食用麻油更有助提升情緒。

芝麻油更潤澤皮膚,抗皺抗衰老。自己在冬天會使用冷壓芝麻油加lotion用。助皮膚滋潤,有彈性。油拔法也多用冷壓芝麻油,對口腔有消炎效果呢!



一般作煮食,沙律油用冷壓較好。相反,烘焙過的芝麻油較深色,味道也較香。適用於調味。個人很喜歡這道菜,特別是薑葱吸收所有味道的精華。已去除雞油的汁好拌飯呀!


材料(2人份量):
新鮮雞肶 2隻,雞翼2隻 (急凍也可),洗淨印乾,用少許白胡椒粉和鹽略醃
日本芝麻油 3湯匙,加少許最後調味
薑片 8片
葱 4條切段
白胡椒粒 1湯匙 略壓碎
乾辣椒  1隻(可省減)
鹽 適量


細火,落3湯匙麻油炒香薑葱


加入雞件,乾辣椒,略炒,加少許鹽,蓋上,較最小火(電磁爐2-3度),煮大約8分鐘



加入已壓碎白胡椒粒,蓋上,煮多2分鐘。焗住2分鐘,開蓋,加幾滴芝麻油調味。

Tips:
1. 用最小火煮令雞不過老。
2. 雞份量增加,同時麻油也增加。
3. 薑葱份量除個人喜好增加。
4. 胡椒後落帶出香氣而不辛辣。喜歡辣一些可提早跟薑葱一同炒香。

Ingredients for 2 :
Chicken thighs and wings, 2 each (rinsed, marainted with a bit salt and ground white pepper)
Japanese toasted sesame oil 3 tablespoons plus a bit for serve
8 pc of fresh ginger pieces
A bunch of scallion, cut into length
1 tbsp white peppercorn, slightly crushed
1 dried chili (optional)
 A bit salt

Method :
1. Low heat, add 3 tablespoons sesame oil,  saute ginger and scallion then.
2. Bring the chicken and chili in, season with a bit salt. Stir fry for a minute.
3. Cover, keep very low heat to cook around 8 mins (level 2-3 for IH).
4. Open lid, add 1 tablespoon crushed white peppercorn,  cover again, cook around 2 mins. Off heat, open and serve after 2 mins.

Tips:
1. If cooking with high heat that will overcook the chicken.
2. Add extra sesame oil for more pieces of chicken.
3. Ginger and scallion could be increased.
4. For hot flavor, add peppercorn at the beginning. 

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