烹 飪 食 譜
 
   
照燒雞胸肉 - Japanese Terriyaki Chicken
 
材料:
 
1隻 雞胸肉 1茶匙 薑汁


調味料:
 
少許鹽 少許胡椒粉


醃料:
 
汁料: 3湯匙 日本醬油
1湯匙 味醂 1湯匙 砂糖


做法:
 
1. 將雞胸肉,洗淨,以廚紙吸乾水份,灑上調味料,待用
2. 燒熱少許油,將雞扒皮下放入鑊,以慢火煎至兩面金蔩,約7成熟,讚酒
3. 加入已的拌勻的汁料煮滾,再以火煮至汁略稠,便可盛起切件,放在飯面享用


Ingredient:
 
1pc chicken breast meat 1 tsp ginger juice


Seasoning:
 
Some salt Some pepper


Marinade:
 
Sauce: 3tbsp Japanese soy sauce
1 tbsp mirin 1 tbsp sugar


Cooking Method:
 
1. Rinse chicken breast meat and absorb the water. Marinate it with seasonings.
2. Heat some oil to pan-fry the chicken meat in low heat until both sides turn golden brown and until 70% done. Then, pour in some wine.
3. Then, add in the sauce ingredients and cook until the sauce thickens. Remove chicken and chop into pieces. Serve with Rice


Mga Sangkap:
 
1 pirasong dibdib ng manok 1 kutsaritang katas ng luya


Panimpla:
 
Kaunting asin Kaunting paminta


Pambabad:
 
3 kutsara Japanese na toyo 1 kutsara alak na mirin
1 kutsara na asukal  


Paraan ng pagluluto:
 
1. Hugasan ang manok at at patiktikin ang tubig, pagkata-pos, haluan ng panimpla.
2. Iprito ang manok sa kaunting mantika hanggang maluto ng 70% .Buhusan ng Mirin
3. Tsaka ihalo ang sarsa iluto hanggang malapot ang sarsa. Ihain kasama ng kanin


Bahan:
 
1 potong ayam 1 sdt air jahe


Bumbu-Bumbu:
 
Sedikit garam Sedikit lada


Bumbu:
 
Saus: 3 sdm kecap asin Jepang
1 sdm mirin 1 sdm gula


Cara Memasak:
 
1. Cuci ayam dan peras aurnya bumbui hingga meresap.
2. Panaskan sedikit minyak untuk meng-goreng daging ayam denganapi kecil hingga kedua sisi berubah coklat keemasan hingga 70% matang. Kemudian tuang arak.
3. Kemudian, Tambahkan bahan saus dan masak hingga saus kental. Angkat daging ayam dan potong. Untuk disajikan dengan nasi.