Siuyun's Kitchen~秀厨艺-->Chicken Cordon Blue

上个星期二是妈妈的生日，不过我们没有庆祝，所以我打算在这天试试看做一道菜给家人吃。从巴刹把材料买回家后，就开始准备了。我买了四只鸡腿，也请老板娘帮我去骨了，这样我就省下很多功夫啦。其实这是我第一次尝试做这道菜，之前也没有看过什么食谱，纯粹单凭想象。
Last Tuesday was mum's birthday, we didn't celebrate on that day, so I decided to make something special for them today. I started to prepare everything after i bought the ingredients from market. I bought 4 drumstics and asked the boss to take out the bones for me, that saves me a lot of work.=D This is my very first time trying on this menu, and I didn't refer to any recipe before, so it's all about imagination...=P

首先我把鸡腿肉用刀背敲打，这样鸡肉炸出来的效果会比较松软。而且，用刀背敲打后，鸡肉会变得比较大块，这样包火腿和芝司的时候会比较容易。后来爸爸告诉我，如果鸡腿肉去骨后，还看到一些胫的话，那么要把它先去掉，那么炸的时候，鸡肉才不会索起来。不过可能我用刀背敲打的时候，所有的胫都给我打断了吧！哈哈。。。所以炸出来的效果还不错！鸡肉的大小，视乎你要包的内陷是多少，只要可以包袱着就行了。鸡肉敲打后，摊开来是一整大片的，我买的火腿就成正四方，所以我把它一切为二，然后芝司也一样。先把一片火腿放上鸡腿，然后放上芝司，再一片火腿。再还没把鸡腿对折合上的时候，我在想我要怎么避免炸的时候鸡肉会翻开来呢？原本想说需要拿沙爹支来把它穿起来吗？后来我没这么做，我在鸡肉的边边涂上了少许玉薯粉，然后合起来后，用刀背打一打，这样就可以粘住了！哈，顿时还蛮佩服我的机智的！呵呵。。。
First of all, I beat the drumstic with the back of knife, until it is big enough to cover the ham and cheese.This step is important so that the chicken will be tender after cooked.I cut the ham and cheese into 2 pieces and layer it on top of the drumstic. Before I cover the whole thing up, I'm still thinking whether I should use a satay stick to thread it. But I didn't do this at last!I put some corn flour around side of the chicken then cover it up, and use the back of knife to beat it somemore, and...it will stick together! haha...one of a sudden, I'm so proud of myself!


主要的材料准备好后，接着就是准备面粉和鸡蛋。我打了两颗蛋，不过没用完，所以我觉得四分鸡肉用一颗蛋就够了。把鸡肉粘上鸡蛋和面粉，就可以放到热油里炸，油温要够，鸡肉才不会吃油，不过也不可以太高，因为外皮很容易就焦掉，然后里面又不熟。炸至金黄色就完成了！如果是第一次炸的话，第一份炸得差不多的时候，可以捞起来，用叉刺开来，看看里面熟了吗，如果没有熟就再放下去多炸一会儿。这样接下来的你就可以拿捏那个时间了。我也是这样做得哦！嘻！
When the chicken is ready, next we should prepare the egg and flour. I beat 2 eggs but I didn't finish it, so I think 1 egg is enough for 4 cordon blue. Dip the chicken into the egg and flour, it's now ready to fried. Fry it until it's golden brown. The oil temperature need to be medium high, so that the whole chicken from outside to inside is well done prefectly. For the first pieces, you can try to cook until u think it's ready, take it out from the wok and check it with the fork. If it's still watery inside then fry for another few minutes. This could help you to estimate the time for the following pieces. I do this as well! =P




配菜是番茄和玉蜀黍，小小贴士，以后你们买了蒸熟的玉蜀黍后，可以试试看把它放到雪柜里，隔天早上再拿来吃，是冷着吃哦！冷的玉蜀黍是很好吃的，会比较脆口，而且没那么容易塞牙缝。
The side dish is tomato and corn. A small tips to share, next time when you bought a steamed corn, put it in the fridge and eat it on the next morning. Serve it cold, it was just nice to eat!

第一次的尝试，算是大成功！=D