Ai Tai-bun News

Grilled marinated chicken breast with courgette ribbons

Hang phang-liāu koe-pai chhiám kam-á-bi̍t iû-chhò͘ chiùⁿ

今仔日來做簡單煮, 但是ái事先準備的餐點

這道菜色是按Raymond Blanc所寫的Simple French Cookery學來的

順soà講一leh, 我足甲意Raymond Blanc, 希望有一工會當去伊的別莊享受一攤Michelin(米其林)兩粒星的好滋味

Kin-á-ji̍t lâi choe kán-tan chú tān-sī ài sū-seng chun-pī ê chhan-tiám.

Chit-tō chhài-sek sī án Raymond Blanc só͘ siá ê Simple French Cookery oh-lâi-ê

Sīn-soà kong-chi̍t-leh, goá chiok kah-ì Raymond Blanc, hi-bāng ū-chi̍t-kang ē-tàng khì i-ê pia̍t-chong hiáng-siū chi̍t-thoaⁿ Michelin nn̄g-liap chhiⁿ ê hó-chu-bī.

這出分三部份:

煎的雞肉(雞襟胸)

半炊煮的義大利刺瓜á

油chhò͘(醋)柑仔蜜醬

所以, 我著一工講一部份bā

Chit-chhut pun saⁿ pō͘-hūn:

Chian ê koe-bah (koe-khim-heng)

Poan-chhoe-chú ê Í-tāi-lī chhì-koe-a

Iû chhò͘ kam-á-bi̍t chiùⁿ

só͘-í, goá tioh chi̍t kang kong chi̍t pō͘-hūn bā

今仔日, 先分享煎雞襟胸的部份. 未來兩工, 才閣來 分享刺瓜kā醬料的做法

Kin-á-ji̍t, seng hun-hióng chian koe-khim-heng ê pō͘-hūn. Bī-lâi nn̄g-kang, chiah-koh-lâi hun-hióng chhì-koe kā chiùⁿ-liau ê choè-hoat.

材料:

雞襟胸, 4 副, 剃骨, 提掉皮

橄欖油, 6 大湯匙

半粒的檸檬汁

1/2 小湯匙的thyme (百里香)

1/2 小湯匙的rosemary (迷迭香)

鹽kā烏胡椒

Chhâi-liāu:

Koe-khim-heng, 4 hù, thì-kut theh-tiau-phoe

Kan-ná-iû, 6 toa-thng-sî

Poan-liap ê le-bóng-chiap

1/2 siau-thng-sî ê thyme

1/2 siau-thng-sî ê rosemary

Iâm kā o͘-hô͘-chio

做法:

1. 除了雞肉, 其他的材料攏拌做豉肉的醬料

2. 雞襟胸剖爿, 但是勿切斷, 用hám肉的槌仔kā雞肉兩爿攏hám一leh

3. 豉料淋leh雞肉的面打, 至少豉6點鐘久

4. 欲食的時陣, 肉khn̄g-leh足燒的煎盤(平底鍋), 兩爿煎呼赤

Choè-hoat:

1. Tû-liáu koe-bah, kî-thaⁿ ê chhâi-liāu long poaⁿ choe siⁿ bah ê chiùⁿ-liāu

2. Koe-khim-heng phoà-pêng, tān-sī mài chhiat-tn̄g, iōng hám-bah ê thûi-á kā koe-bah nn̄g-pêng long hám chi̍t-leh

3. Siⁿ-liau lâm leh koe-bah ê bīn-téng, chì-chió siⁿ 6 tiám-cheng kú

4. Beh chiah ê sî-chūn, bah khn̄g-leh chiok sio ê chian-poâⁿ, nn̄g-pêng chian ho͘ chhiah