艾西莉の生活誌

 前一陣子試的新菜，把食譜拿出來跟大家分享喔~

這道是由明太子手羽揚改良的菜，讚喔~~

材料

雞翅，雞胸肉，山藥，紅蘿蔔，九層塔，青蔥

醬油，香油，白胡椒，鹽，太白粉，油，米酒

湯的材料

蔥一支，雞湯塊

首先雞翅二節部份去骨，先把刀子or煎刀在骨頭連結處把骨頭剪開

再來慢慢的把肉從順著骨頭從內推

通當左邊的小骨頭很好推，右邊的大骨頭因為有筋的關係，比較難推

所以要 用一點喔!這過程沒有再使用刀具囉!

到三節的關節處，用力的一掰。骨頭就能很輕鬆的拿來下了~

去好骨頭的雞，長這樣子的~

骨頭可留起來燉高湯啦~~~

雞胸肉先用食物處理器絞成雞肉泥，備用

紅蘿蔔切末，九層塔，青蔥末

把山藥，九層塔，青蔥，紅蘿蔔，米酒放入一起絞成泥

絞好是這樣子的!

再來把二樣放入碗中，灑點白胡椒，醬油，鹽，稍後拌一下

這個牌子醬油真的很好吃喔!!!

一瓶360，sogo買一送一我就買了好幾瓶回來放囉~

醬後再放入調理器再絞成細一點

絞好還是把他放在碗裡備用

然後放入袋子，剪一個小洞，方便擠到雞翅裡用

再把把雞翅打開，擠入了山藥雞肉泥

這樣擠好先放著備用

記得擠到剛好滿就好~

然後我刷上薄薄的一層醬油

然後再灑上薄薄的太白粉

就可以入油鍋炸囉~

 .

炸好的雞翅還真美捏~

我覺得這道菜真的好簡單喔!

咬下去，雞翅多汁，內餡軟嫩，九層塔香氣真的太足了~

這次才做八隻，真的是不夠吃~~哇哈哈~~~~

我下次要來做明太子版本

剩下的內餡怎麼辦

我取了適當的水，加入一塊高湯塊，然後用成丸子樣下鍋煮

等丸子浮起來之後，放入蔥花就可以吃了啦~~

第一次做丸子，雖然不是像外面的丸子做的這樣好

不過也算是好吃啦!!

利用簡單材料，然後簡單吃，也很幸福啊~

你們說是不是啊~

Ingredients :
(A)
Chicken Wings - 10 pieces ( use the end parts , drummets use for other dishes.)
* Wash and drain well. Cut off the tip joint bones of the chicken wings , use scissors to cut and push out 2 little bones , discard the bones. Make it into a hollow ,in order to fill in the fillings.
Chicken Breast - 300 g
* Wash and drain well . Blend in food proccesor , set aside for later use.
(B)
Nagaimo - 100 g
carrot - 30g
fresh basil leaves - 20g 
spring onions - 20g
rice wine - 50 ml
* Slightly chop every ingredient , add in rice wine into the vegetable mixture and blend it with a food processor, set aside for later use.
(C)
top grade soy sauce 2 tbs
sesame oil - 1 tbs
pepper - 1/2 tsp
salt - 1/4 tsp
tapioca flour - 1 tbs
(D)
soy sauce for brushing
tapioca flour - 2 tbsp to coat the wings
oil - for Deep Frying

Methods :
1) Mix well chicken breast with vegetable mixture , add in soy sauce ,sesame oil ,salt pepper and tapioca flour. Blend it until finer texture set aside.
2) Fill the mixture into a small nozle piping bag , or using a plastic bag , tie it well and cut away one end to pipe out the fillings.
3) Open every chicken wings pockets, pipe in the fillings , full is enough , but not over fill it.
4) Lay chicken wings on a plate and brush both sides with soysauce to season it. Marinate for 10 minutes. 
5) Sprinkle and pat lightly with dry tapioca flour. , Seal well the end part with tapioca flour so the fillings won't over flow when deep frying.
6) Deep fry in 180 ' C preheated oil , after 20 seconds , lower the heat to lowest and continue frying for 2 minutes. Drain and serve hot on plate .