10 December 2009

Tomato Chicken 番茄鸡翅膀

上个月8频道星期二特写之《家传菜7》中,专栏作家吴韦材介绍了一道简单的番茄鸡翅膀。 这是一道用最简单的食材最简便的方法所烹饪出的的家传菜。看了之后一直蠢蠢欲动想如法炮制。
节目主要叙述家传菜的背景和含义,所以没有像烹饪节目一样有规定的食谱。况且长辈的料理也通常没有食谱的呀。我就照着吴韦材的口述和画面来尝试, 简简单单无需想得太复杂。

  • 番茄5粒 - 3粒切大块,2粒切丁
  • 鸡翅膀8-10只切两段,洗干净后用纸巾沥干水分,再用盐抹均匀。
  • 小葱头4-5颗, 切小片
  • 蒜头4-5颗,切小片
  • 香料,香草 - 各人喜好
热锅加些橄榄油, 油热后先加切块的番茄。翻炒后加入小葱头和蒜头。待番茄些许融化,加入鸡翅膀翻炒。鸡翅膀表皮变色后,加入适量开水。 待整锅料理煮沸,加入一半切丁的番茄,然后转小火焖煮。鸡翅熟透后,加剩下的切丁番茄再煮一下。最后,依个人喜好撒些香料或香草就可以啦!我没加盐,因为鸡翅已抹盐。


This is a dish adapted from a current affairs show I watched on Channel 8. A simple yet delicious dish handed down by grandma. There is no recipe, so I just came up with my own version based on the programme commentary and cooking method. After all, it is meant to be a quick and easy dish.
  • Tomatoes - 3 of them cut into wedges and 2 diced
  • Chicken wings - 8 to 10 pieces, separate into wings and drumlets. Wash and dry using kitchen towel. Then rub thoroughly with salt.
  • Shallots, 4 to 5 pieces, sliced
  • Garlic, 4 to 5 pieces, sliced
  • Herbs like pasley or coriander leaves (optional)
Heat deep pan with some olive oil. Add the tomato wedges and stir fry. Then add the shallots and garlic. After the tomato softens, add the chicken wings and drumlets. Stir fry till the chicken skin turns slightly brown. Add water (enough to cover the chicken). Once boil, add half of the diced tomato and switch to low heat. Once chicken cooks thoroughly (cook longer if want a softer texture), add the remaining diced tomato. Cook for a while more, add herbs and ready to serve.
I love the tangy gravy with a tinge of natural sweetness from the tomato. The dish is really wholesome and appetising. Goes perfectly with rice. Yum!

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