水晶冻鸡
作者:毛毛妈
用料:
1:去皮去骨的鸡腿肉400克,洗净沥水切手指粗条。
2:盐3/4茶匙,生粉1大匙,白胡椒1/8茶匙。
3:水1 1/2 杯,盐1/3茶匙,鸡精1/4茶匙。
4:吉利丁(Gelatin)1大匙。
5:葱花1大匙。
6:金兰酱油膏2大匙,香油1大匙。
做法:
将沥水的鸡腿肉加2拌匀腌20分钟。小锅加半锅水置炉上开大火煮滚,下腌好的鸡肉划散,调小火烫到鸡肉刚熟捞出,放入一大碗里(这次忘了把鸡条切成小丁,吃起来更方便)。另起锅加入3和4料拌匀,置炉上开大火,边搅拌煮至滚离火,撒上葱花。乘热倒入盛鸡肉的碗里,放冰箱冷藏几个小时,凝固后用刀轻轻沿边划松,反扣到盘子里。
吃的时候,可加上酱油膏和香油,用勺舀出即可。夏天来客做一大盘,好棒。
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星期五晚上就做好了, 昨天买了酱油膏, 豆豆把调料都拌好, 就等从碗里倒扣出水晶鸡, 可惜豆担心倒不出, 自做主张, 隔着热水想融化点, 不小心冻子化了一大部分,自责半天…又重新放入碗里, 希望今晚能倒扣成功….
祝好运!
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