材料A:2 T; c: o; D& D& o8 @( C c
雞腿肉......2個(去骨，保留雞皮） 9 E( A8 N4 N0 s8 u3 U; X' cTVBNOW 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。白芝麻......100公克5.39.217.76' x* U3 y8 T% H' R
蝦仁肉......200公克tvb now,tvbnow,bttvb$ f( C( [, I% _' L; S
1 S% @3 I; b" \2 U5 K 材料B:5.39.217.76) {8 X" q7 d( q' i$ C, i. k
蘿蔔......1/2 條(切丁)) b y n9 P$ T
洋蔥......1/2 條(切丁)tvb now,tvbnow,bttvb9 T6 u. d+ E/ p
芹菜......1顆(切丁) ! [6 F0 d! b7 ~8 e ?& D6 R' l8 w" I公仔箱論壇水......100毫升 / e; a# Y( n# r: m( f6 y& wtvb now,tvbnow,bttvb紹興酒......1茶匙公仔箱論壇) x* y) `9 _4 m& F6 H/ ` {$ Q
1 c% _( f8 _9 M" u* b 腌料:5.39.217.76) ~0 d5 q) K4 w* w8 N. Z
蛋白......1/2 粒 + Q8 e' M4 n6 q4 s( ? e7 J3 Ztvb now,tvbnow,bttvb鹽......1/2 茶匙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。) ~7 Y! F$ r9 O. d$ f/ J: \' W( N
糖......1/4 茶匙 7 a1 ]- [4 S, O- g% H公仔箱論壇胡椒粉......1/4 茶匙 1 `( o# @# ?* d9 x6 h; jTVBNOW 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。tvb now,tvbnow,bttvb+ R; o* v) C) n; A. F7 ]; [5 L# }" u 調味料: % k' B; ?/ g9 D- F" N: ?6 c薯粉......3大匙公仔箱論壇- ~: Y6 d* p7 {& |/ p8 k; f
油......半小鍋(煎炸備用，以蓋過雞肉為準)1 C9 x+ r9 j2 q) E' P, {- L6 ?$ `
2 c+ k8 g9 e3 V6 i" a- F 烹飪過程: $ h3 J' l& u4 _tvb 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)。- p. G9 Z# k$ i% b* c! r9 D
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。' t+ b! I3 R2 l- X6 [
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)。 4 u+ t9 J/ B. O4 U4 z* k5 O公仔箱論壇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。 $ J" u5 e4 ^7 | Y utvb now,tvbnow,bttvb05.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。5.39.217.76! ~' K' l$ {0 E8 _& c
# N3 f+ P9 X8 D. r' eTVBNOW 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。Ingredients A: $ H) T, d9 r# B" j5.39.217.762 chicken thighs, deboned, skin retained 7 c `4 @4 p3 O2 B: g公仔箱論壇100g white sesame seeds0 F8 V# Y, [* O$ w2 O9 b8 Y
200g shelled fresh shrimps - v/ z/ m* e/ Q8 z5.39.217.76% D& H' t- P" V! U Ingredients B :tvb now,tvbnow,bttvb5 n. c' Q; t5 w7 F( Y# K
1/2 carrot, dicedtvb now,tvbnow,bttvb p, l- |1 l* y- f0 L
1/2 onion, diced 9 |) F4 x1 ?+ a% s5.39.217.761 celery, diced 7 H; t* J5 b Y8 ?5.39.217.76100ml water 3 s" {/ I9 I5 ^5 q. f3 ~tvb now,tvbnow,bttvb1 tsp Shaoxing wine & C4 w% j. ^# b- N+ iTVBNOW 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。1 D9 s+ G/ i$ @ Marinade : 4 t, i2 F* W( Y3 P1/2 egg white * D; Q2 ~$ v( f6 _4 |$ |8 ATVBNOW 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。1/2 tsp salt % w2 T3 o/ t7 u0 @ P) K0 ?, I; p5.39.217.761/4 tsp sugar ' K0 A5 V. y: n7 ytvb now,tvbnow,bttvb1/4 tsp pepper+ N- j1 d) f/ l& D7 N- D
公仔箱論壇& s$ c( E+ s5 _ y) l" `9 V Seasoning : * ]2 [, r- d# t) E3 tbsps tapioca flour1 O- U1 e! S( }) B
1/2 wok of oil for deep-frying (chicken should completely immerse in oil) 1 K* S; r& J% x( @; @% }tvb now,tvbnow,bttvbtvb now,tvbnow,bttvb( q) X) c$ R9 l8 A/ K2 l Method:# |$ H4 `6 X8 y6 A
01. Blend ingredients B in a blender. Rub blended mixture thoroughlyover chicken thighs, leave to marinate overnight (or at least 5 hours). + ?" s2 P/ F) h; m' m+ r5.39.217.7602. 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. ( z6 p+ _2 n0 s- s2 k公仔箱論壇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). 8 v) N0 D- k9 Y" H* F5.39.217.7604. Lightly press chicken thighs and shrimp paste. Sprinkle sesameevenly on top of the chicken skin, and get ready for deep-fry. 3 V7 ~: v: t# O- [+ H4 a& L0 w05. 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.0 r+ ]! V+ B0 T* U/ m0 O
