青椒炒鸡丁 / 蚝油芥兰

 其实下厨不是一件很难的事情。难的是要抽出时间来下厨。

现在很多人都是下班后才赶回家做饭。所以时间拿捏很重要。

如何在有限时间里头做一顿饭是很考功夫的。

所以简单好吃易煮是幸福料理要带给你的小秘密。

简单的幸福：柠檬茶，不管到哪里，还纸终究是柠檬茶。

青椒炒鸡丁

材料：

去骨鸡腿肉 - 2支 （切小块，上浆备用）
青灯笼椒 - 2个 （去芯/籽，切小块备用）

调味：

味精/盐 - 各少许
米酒 - 1汤匙
米醋 - 1/2茶匙（勾芡前才下）
上汤 - 1/2碗
芡粉水 - 少许

做法：

1. 起油锅，把鸡丁快炒至变灰白色。
2. 加入青椒和调味料翻炒均匀。
3. 最后下米醋才勾芡即可。

小明小贴士：

上浆 - 预先给肉类调味腌制至少40分钟。才加入少许生粉拌均匀。粉浆遇到热时就会凝固形成一层保护膜，保护肉汁不容易流失掉。

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Stir Fry Chicken with Green Capsicum

Ingredients:

Boneless Chicken Thigh - 2 pcs (cut into mouth bite size; marinate and set aside)
Green Capsicum - 2 pcs (remove seeds, cut into smaller pieces)

Seasonings:

MSG/Salt - to taste
Chinese Cooking Wine - 1 tbsp
Rice Vinegar - 1/2 tsp
Soup Stock - 1/2 bowl
Potato Starch Water Mixture - for thickening the gravy

Method:

1. Heat up and oil the wok well, stir fry the chicken till it changes to pale colour.
2. Add in capsicum and seasoning; toss well.
3. Lastly, add in rice vinegar, then thicken the gravy with the potato starch water mixture.
4. Serve immediately.

Small Ming's Tips:

Marinate the meat according to your preference seasonings stuff you are used to, for 40 minutes. then sprinkle some potato starch powder and mix it well, to form a thin layer of batter, which will transform into a thin film coating the meat during cooking process, which in turn will lock in the meat juices.

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蚝油芥兰

材料：

芥兰 - 300克 （切段，用盐油水烫熟后，过冷河备用）
姜丝 - 1/2碗

调味：

蚝油 3汤匙
糖 - 11/2汤匙
水 - 1/2碗
芡粉水 - 少许

做法：

1. 起油锅，把姜丝爆香，捞起备用。
2. 倒入蚝油。慢火炒出小气泡，可以去除腥味。
3. 接着把芥兰和调味加入一起翻炒均匀即可盛在盘子。
4. 最后撒上姜丝即可。

小明小贴士：

芥兰可以预先烫熟，记得要过冷河以确保芥兰不会继续烹煮而变黄变老。

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Kai Lan in Oyster Sauce

Ingredients:

Kai Lan - 300gm (cut into smaller length, blanche and set aside)
Ginger Shreds - 1/2bowl

Seasonings:

Oyster Sauce - 3tbsp
Sugar - 1.5tbsp
Water - 1/2 bowl
Potato Starch Water Mixture - thickening the gravy

Method:

1. Heat and oil the wok well, fry the ginger shreds till fragrance, scoop up the ginger shreds.
2. Add in oyster sauce and fry over small flame till it form tiny bubbles.
3. Add in the Kai Lan and other seasonings, toss well.
4. Thicken the sauce and transfer to plate, sprinkle ginger shreds and serve immediately.

Small Ming's Tips:

Cook Kai Lan in boiling water (with a pinch of salt and a dash of oil added), and transfer the Kai Lan to soak in ice water, so as to stop the cooking process, can retain the green colour and crisp texture.