材料

热水500克
无骨鸡腿肉500克
生粉适量,用冷水拌匀
白芝麻少许

蔬菜

鸿禧菇10克
甜豆荚10克
夏南瓜10克
洋葱10克

药材

玉竹4克
川芎4克
党参6克
当归6克

调味料

黑酱油30克
糖20克
鱼露20克
蚝油10克
鲜味汁2.5克

做法

1 把药材用热水浸泡,蒸2小时以上至药材变软,取出后用搅拌机搅打均匀,和调味料一起拌匀。
2 把药材调味料分成2份,用其中一份把鸡肉腌味过夜,另一份保留待用。
3 把鸡肉沥干后卷成卷,用细绳扎紧,放进烤箱,用200°C烤8分钟至完全熟软,外层稍微烤焦也可以。
4 把另一份药材调味料煮滚,用生粉勾芡至浓稠,过滤待用。
5 把蔬菜用牛油稍微翻炒至熟软,用盐和胡椒适当调味。
6 把蔬菜盛盘,上面放上切好的鸡肉卷,撒上酱汁,缀以白芝麻即可。

Herbal Roasted Chicken Thigh

Ingredients

500g hot water
500g boneless chicken thigh
some cornstarch, mix with cold water
some white sesame seed

Vegetable

10g shimeji mushrrom
10g sweet peas
10g zucchini
10g onions

Chinese Herbs

4g yok chok
4g chuan gong
6g tong sum
6g dong guai

Seasoning

30g dark soya sauce
20g sugar
20g fish sauce
10g oyster sauce
2.5g maggie seasoning

Method

1 Soak Chinese Herbs in hot water, steam for about 2hr till herbs are soft. Take out and blend well, mix with Seasoning ingredients.
2 Divide mixture into 2 portions. Take one portion and marinate chicken thigh overnight. Keep other portion as sauce.
3 Strain chicken and roll up, tie with a butcher string. Roast at 200°C for 8min or till cooked. It is fine if the meat is a little charred.
4 Take reserved sauce and bring to a boil. Thicken with cornstarch to desired texture and strain.
5 Cook Vegetable with some butter, season with salt and pepper.
6 Arrange cooked vegetable on a plate. Place cut chicken thigh on top and drizzle with a generous amount of sauce, sprinkle white sesame seeds on top.

食谱提供
海之味水族餐厅
Ocean Restaurant

菜肴示范
黄凯翔 Chef Marvas Huang
餐馆主厨 Chef de Cuisine
RWS旗下的海之味水族餐厅,拥有独一无二的海洋馆景观,美景搭配美食,是餐馆的最大卖点。餐馆主打100%可持续捕捞来源的海鲜食材,支持海洋健康,很多食材也来自本地。主厨黄凯翔是新生代名厨中的佼佼者,将游历世界的经验结合本地特色,为食客带来现代风格的亚洲美食。

本期邀请主厨黄凯翔分享4道为《优1周》特别设计的食谱,全部采用在超市可以买得到的本地食材,做法也非常简单,不妨在家试试!

TEXT 若昕 PHOTOS Kin@Say Cheese Studios