材料A: 1 N/ k* \* t( C6 s公仔箱論壇雞腿肉......2個(去骨，保留雞皮）TVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。* A' t3 ^; m# @4 b' |% x) G; }
白芝麻......100公克 ! R( V. @7 g% Z蝦仁肉......200公克 0 r* Q: L3 d) ~: R5 mtvb now,tvbnow,bttvb # A/ g7 O, _/ Q5.39.217.76材料B: / q+ c: J3 Q' O" L" W4 X W. p公仔箱論壇蘿蔔......1/2 條(切丁)tvb now,tvbnow,bttvb2 A) ]3 g6 S4 B% U* s3 b
洋蔥......1/2 條(切丁) # O, H* m' B8 [tvb now,tvbnow,bttvb芹菜......1顆(切丁)8 [" x }% h( n s& E8 m# L
水......100毫升 8 k, L. a5 \1 m- s. BTVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。紹興酒......1茶匙tvb now,tvbnow,bttvb2 L |: p# J. q. o0 @* h) x
4 I _) z* S) P" n6 f# ~% x 腌料: 0 `( q# `( K7 e5 T( }* HTVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。蛋白......1/2 粒tvb now,tvbnow,bttvb5 P# p* a. o2 L7 D }, j1 b' e
鹽......1/2 茶匙tvb now,tvbnow,bttvb K' G, A; v& h; \
糖......1/4 茶匙 7 }& @& H4 [- q! t' }胡椒粉......1/4 茶匙8 D) `" V3 @! P' j% v$ \! E5 g
, a4 m$ X4 H5 Q9 Rtvb now,tvbnow,bttvb調味料:tvb now,tvbnow,bttvb( k! ?. w3 N- \6 l* J# f6 V
薯粉......3大匙 / s+ N& R. ^6 o油......半小鍋(煎炸備用，以蓋過雞肉為準) # s. N1 } V/ z7 ?; G* F8 I' |1 \5.39.217.766 v* ?" w1 V B4 M( ~% e 烹飪過程: # f) A) L* y1 J6 Stvb now,tvbnow,bttvb 01.將材料B放入攪果機內攪碎，均勻地塗在雞腿上，腌過夜(或至少5個小時)。5 ]1 q# W0 m( l
02.用刀背拍平蝦仁肉後，加入所有的腌料，順一個方向攪拌至起膠，然後放入冰箱1小時，待凝固。公仔箱論壇( c+ K4 G j5 g/ j- W8 f1 j$ x
03.用刀或剪刀將雞腿肉切薄，將薯粉均勻地塗上雞腿肉部上，再均勻地放上蝦膠 (厚度約半寸)。7 z4 [. s: ^: k5 P
04.略用力壓平雞腿及蝦膠後，均勻在雞皮部分，撒上白芝麻，即可準備煎炸。TVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。( l9 x, o! x3 e; k. ^' P
05.起鍋倒入油，熱鍋。將芝麻那一面，倒放下層，中火煎至半熟，才翻過來，繼續煎至黃金色即可。9 d: ?! h8 i3 l- D$ h" V$ _
; D4 w* H4 \: V& Y' N5.39.217.76Ingredients A:! [# ?' J! W& k
2 chicken thighs, deboned, skin retained4 C8 F" I6 ~2 G2 R: l
100g white sesame seeds " |) R Q: U, i+ G) `200g shelled fresh shrimps0 ?7 C1 V# s4 Q" f
8 `7 L- u4 R' a. f( d1 e Ingredients B : 2 x* ~' t5 t* r/ ?tvb now,tvbnow,bttvb1/2 carrot, diced3 }( a' u' s+ T9 M/ E9 d
1/2 onion, diced. E4 y" @' x) O, P
1 celery, diced ! k! ^8 {% q$ h2 ?, F; h1 I100ml waterTVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。 G2 c1 n- q. E; N8 C# N$ F: K
1 tsp Shaoxing wine5.39.217.763 C* U- C/ Z% u6 Y( W. _
公仔箱論壇8 A* H; P6 w% V8 i7 D1 N Marinade : # M+ d, }5 |, ]公仔箱論壇1/2 egg white公仔箱論壇! s h- e& @7 R: x% L
1/2 tsp salt- C8 J9 j! d3 A$ c9 T6 e; W& j
1/4 tsp sugar 8 k/ c! ^- O: y9 }6 g+ T1/4 tsp pepper ) a! j) A/ O. `0 }. W) g) I6 n5.39.217.76tvb now,tvbnow,bttvb* |0 H# ]8 @7 k7 N& Z Seasoning : 4 V* A1 `+ F1 l) U" X3 tbsps tapioca flour 9 k. L& k- E. g6 a6 P8 A8 T( S6 @1/2 wok of oil for deep-frying (chicken should completely immerse in oil) + q% F* O3 P2 O: b: ` / i+ W, |; E. j0 i" m* D Vtvb now,tvbnow,bttvbMethod:公仔箱論壇 P' R" Z/ |5 @/ |- |5 b' X
01. Blend ingredients B in a blender. Rub blended mixture thoroughlyover chicken thighs, leave to marinate overnight (or at least 5 hours).+ B% o) `! s8 P5 a
02. Flatten shelled fresh shrimps with the back of a knife blade. Addmarinade, blend in one direction till thick and sticky, for about 10minutes. Then grasp the shrimp paste and toss it back into a bowl, forabout 7-8 times until shrimp paste becomes sticky and tough. Allow tochill in refrigerator for 1 hour.# Z7 T5 n, t/ p& |
03. Slice chicken thighs with knife or scissors. Coat chicken thighs(the meat side) evenly with tapioca flour and shrimp paste (about halfan inch thick). ) v! u1 O# I. w/ g公仔箱論壇04. Lightly press chicken thighs and shrimp paste. Sprinkle sesameevenly on top of the chicken skin, and get ready for deep-fry.tvb now,tvbnow,bttvb% g, K; t/ o. P v# S
05. Heat up oil in wok. Put the chicken in with the sesame side down.Shallow fry over medium heat until the chickens are half cooked, thenturn over and continue frying until golden brown and serve immediately. 7 h0 K q. ^2 E, Y" Ytvb now,tvbnow,bttvb - t# C1 O* m1 e) t" H: h2 a& Utvb now,tvbnow,bttvb
