IP SHING KEE 葉城記
IP SHING KEE Spicy Chicken Pot Sauce 葉城記百變雞煲醬(辣味) 150G X 2
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- SKU:
- 5070000755007
- Availability:
- Made in Hong Kong
香港製造
Frequently bought together:
Description
葉城記百變雞煲醬(原味/辣味)介紹
現在市面時興火鍋雞煲，各家各店也有自己的口味，而葉城記百變雞煲醬也別具特色。何謂『百變』，這個雞煲醬當然是有多種用途方可稱為『百變』。 首先，可用作做雞煲，當雞件已吃得八八九九時，可以加入滾水做成火鍋湯底 (小貼士-這時候加入川味麻辣醬，味道出奇地更好)，另外，還可以用這個雞煲醬炒蜆、炒菜、炒烏冬、炒河粉、醃雞翼、醃肉……還有很多菜式任你配搭。
建議食材：
3片薑，蒜頭3粒切片，洋蔥100g，青, 紅, 黃椒各1個，芫茜適量
鮮雞半隻約600g，葉城記百變雞煲醬1包(150g)
Ingredients :
Ginger (3 pieces, sliced)
Garlic (3 cloves, sliced)
Tricolor capsicum (1 each, cubed)
Onion (1, cubed)
Coriander (a few)
Chicken (about 600g, cut into pieces as desired)
1 pack (150g) Ip Shing Kee chicken pot sauce
鮮雞半隻約600g，葉城記百變雞煲醬1包(150g)
Ingredients :
Ginger (3 pieces, sliced)
Garlic (3 cloves, sliced)
Tricolor capsicum (1 each, cubed)
Onion (1, cubed)
Coriander (a few)
Chicken (about 600g, cut into pieces as desired)
1 pack (150g) Ip Shing Kee chicken pot sauce
建議煮食方法：
1. 放少量油, 同時放薑及蒜, 中火爆香, 放入雞件炒至金黃色
2. 放入雞煲醬炒勻, 轉細火, 合上蓋, 等大約4分鐘
3. 再把餘下食材放入鍋中炒勻, 再次合上蓋等約4分鐘, 即可享用
Cooking Instructions:
1. On medium heat, add a small amount of cooking oil & garlic, then fry the chicken until golden brown
2. Add sauce, stir, turn to low heat and cover the lid for about 4 minutes
3. Add the rest of ingredients, stir and cover the lid again for about 4 minutes. Add coriander to decorate. Serve hot.
2. 放入雞煲醬炒勻, 轉細火, 合上蓋, 等大約4分鐘
3. 再把餘下食材放入鍋中炒勻, 再次合上蓋等約4分鐘, 即可享用
Cooking Instructions:
1. On medium heat, add a small amount of cooking oil & garlic, then fry the chicken until golden brown
2. Add sauce, stir, turn to low heat and cover the lid for about 4 minutes
3. Add the rest of ingredients, stir and cover the lid again for about 4 minutes. Add coriander to decorate. Serve hot.
建議食材：
蒜頭3粒 切片， 薑3片 切片， 洋蔥半個200g 切粒， 三色椒各半個 切粒， 蜆1斤 (600g)
葉城記百變雞煲醬3湯匙
1湯匙生粉開 1/4杯水 (可選擇使用)
Ingrdients:
Garlic (3 cloves, sliced)
Ginger (3 pieces, sliced)
Onion (200g, cubed)
Tricolor capsicum (half each, cubed)
Clam with shells (600g)
3 tablespoons of Ip Shing Kee chicken pot sauce
1 tablespoon of starch solution with water ¼ cup (optional)
葉城記百變雞煲醬3湯匙
1湯匙生粉開 1/4杯水 (可選擇使用)
Ingrdients:
Garlic (3 cloves, sliced)
Ginger (3 pieces, sliced)
Onion (200g, cubed)
Tricolor capsicum (half each, cubed)
Clam with shells (600g)
3 tablespoons of Ip Shing Kee chicken pot sauce
1 tablespoon of starch solution with water ¼ cup (optional)
建議煮食方法：
1. 中火燒紅鑊落油爆香蒜及薑炒
2. 落洋蔥及落蜆，加2湯匙雞煲醬，合上蓋約4分鐘
3. 落三色椒及加1湯匙雞煲醬炒勻
4. (如有需要可加1茶匙生粉水)
Cooking Instructions:
1. On medium heat, fry garlic and ginger in a little oil
2. Add onion, clam sand 2 tablespoons of chicken pot sauce. Cover lid 4 minutes
3. Add tricolor capsicum & stir in 1 tablespoon of chicken pot sauce
4. For thicker sauce, add 1 tablespoon of starch solution. Serve hot.
2. 落洋蔥及落蜆，加2湯匙雞煲醬，合上蓋約4分鐘
3. 落三色椒及加1湯匙雞煲醬炒勻
4. (如有需要可加1茶匙生粉水)
Cooking Instructions:
1. On medium heat, fry garlic and ginger in a little oil
2. Add onion, clam sand 2 tablespoons of chicken pot sauce. Cover lid 4 minutes
3. Add tricolor capsicum & stir in 1 tablespoon of chicken pot sauce
4. For thicker sauce, add 1 tablespoon of starch solution. Serve hot.
雞煲醬汁豬肉卷
Chicken pot sauce with pork rolls
Chicken pot sauce with pork rolls
建議食材：
豬肉片8片，金菇半包，蟹柳2條，蘿蔔半條，露筍8條 葉城記百變雞煲醬2湯匙加1/4杯水
Ingredients:
Pork (8 large slices)
Enoki mushroom (50g)
Crab sticks (3 pieces)
Carrot (1/2 stick)
Asparagus (about 15cm long, 50g )
2 tablespoons of Ip Shing Kee chicken pot sauce
mix with 1/4 of water
Ingredients:
Pork (8 large slices)
Enoki mushroom (50g)
Crab sticks (3 pieces)
Carrot (1/2 stick)
Asparagus (about 15cm long, 50g )
2 tablespoons of Ip Shing Kee chicken pot sauce
mix with 1/4 of water
建議煮食方法：
1.先用滾水淥蘿蔔，蟹柳及露筍約1分鐘，盛起待用
2.用豬肉片卷起金菇，蘿蔔，蟹柳及露筍
3.落少量油開中火把豬肉卷放入鑊中煎至整條金黃色
4.把已開1/4杯水的百變雞煲醬倒入鑊中滾約1分鐘即可上碟
Cooking Instructions:
1. Place carrot, asparagus and crab stick in boiling water for 1 minute and settle on a plate
2. Roll enoki mushroom, carrot, crab stick and asparagus into each piece of pork
3. Add oil to pan on medium heat & fry rolled pork with stuffing till golden brown
4. Add in chicken pot sauce mixed with water for 1 minute. Serve hot.
2.用豬肉片卷起金菇，蘿蔔，蟹柳及露筍
3.落少量油開中火把豬肉卷放入鑊中煎至整條金黃色
4.把已開1/4杯水的百變雞煲醬倒入鑊中滾約1分鐘即可上碟
Cooking Instructions:
1. Place carrot, asparagus and crab stick in boiling water for 1 minute and settle on a plate
2. Roll enoki mushroom, carrot, crab stick and asparagus into each piece of pork
3. Add oil to pan on medium heat & fry rolled pork with stuffing till golden brown
4. Add in chicken pot sauce mixed with water for 1 minute. Serve hot.
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包裝
220克
產品特色
香港首創
