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 大路的妹妹不常下廚, 但是她做的一道菜我每次都能吃上三大碗,

那就是一道捷克家常菜 - 酸奶嫩雞紅醬

捷克文叫做 "Červená Máčka" (發音唸成 Chervena Machka),

很簡單的譯成英文就是 Red Sauce. 

中文是紅醬.....Orz.....(這麼簡單的名字,我還得費盡心思想中文名,不然很沒吸引力耶0

做法也還蠻簡單的, 讓我今天為大家搭起通往美味捷克菜的橋樑. (我把路妹妹寫的原始食譜放在最下面,我做了一點點變動,大家自己參考)

 

材料:

一顆洋蔥切細丁 (不知道為什麼我很想接一行白鷺上青天)DSCN9287.JPG

匈牙利紅椒粉Paprika

DSCN9255.JPG


去骨去皮雞腿肉(4~5塊)切大塊 (用雞腿比較嫩,但是我們做的這天超市賣完了,用的是雞胸,就很柴,但還是好吃)

DSCN9256.JPG


雞湯塊(或用雞湯代替水也可)

Wondra (粗麵粉)就是用來調Gravy的粉,比麵粉粉體稍粗一些,但是比較好溶合

DSCN9248.JPG

酸奶(Sour Cream)一大盒(1.5lbs), 最好用Light低脂的, 雖然大路說正常用的是原味全脂的,

但是我覺得有點太濃郁了,用Light的比較清爽

(我這個忘了照,所以找網路上現成的,但是不要用這麼大盒的,五磅太大了....)

Sour cream.jpg

步驟:

1.在高壓鍋裡炒切細丁的洋蔥, 炒到半透明狀,加入切大塊的去骨去皮雞腿肉,同時加入大量紅椒粉, (要多到蓋住整片肉堆....),鹽, 炒到肉大部分變色

DSCN9247.JPG  DSCN9289.JPG   

 

2. 加入水跟雞湯塊(或是直接加雞湯)到沒過雞肉約1.5英吋

DSCN9266.JPG DSCN9267.JPG   

 

3.蓋上高壓鍋蓋,等滾後算約7分鐘,就可以解壓開鍋

DSCN9274.JPG DSCN9277.JPG 

 

4.把肉先從鍋裡撈出放在一旁保溫備用 (方便之後攪拌不會妨礙)

 

5.左手慢慢倒入Wondra, 右手用whisk拼老命的攪拌, 一直到湯汁呈Gravy的稠度, 加入sour cream

DSCN9280.JPG

6. 紅醬攪拌均勻後加入之前撈出的雞肉塊,約煮個5分鐘,就可以關火, 稍稍冷卻10分鐘就可以吃啦

DSCN9292.JPG  

 

吃這個紅醬一般是搭配捷克的餃子(很像我們的饅頭),

或是淋在飯上, 我本人是非常喜歡配飯的版本, 好吃到一個不行!

很簡單,大家可以在家試試看喔!

 

DSCN9293.JPG DSCN9295.JPG DSCN9299.JPG 

 

下面附上原始食譜,由路妹妹撰寫:

Chervena machka

1 large yellow onion 
6 - 8 pieces of boneless skinless chicken thighs or breasts (like three breasts or five thighs - boneless skinless) 
1 large container of sour cream - i use either low or fat free 
1 large Knorr chicken bouillon cube - use two cubes if you're making more 
1 - 2 table spoons of cooking oil 
sauce flour ( preferably Wondra flour that comes in the tall blue can ) 
paprika - Hungarian Sweet - Szeged Brand
salt 
water

Dice the onion and sauté on oil inside large pot or pressure cooker until onions start to appear clear. Add the chicken and lots of paprika (about 3 to 4 table spoons) and salt (about one teaspoon). Continue to cook oer a small flame until about half or so of the chicken seems white. Add water to this mixture until the water level is about 1 to 1 ½ inches above the chicken. Add the bouillon cube and cover until chicken is fully cooked, in a preasure cooker this takes about 7 minutes. Once chicken is finished take lid off (let pressure escape from pressure cooker first) and turn on flame to low as to bring to a simmer. (HINT: take the chicken out of the sauce before putting flour in, this keeps the chicken from getting in the way of the whisk, add the chicken back in after you have thickened the sauce and added the sour cream.) Begin to 'slowly' add sauce flour to your machka. You may raise the heat so the the machka boils, but you should constantly be stirring as you are adding the flour.. this is sometimes easier with two people. Whisk in the whole container of sour cream. The machka should have the consistency of a thick gravy when it's done. Let cool for about five to ten minutes before serving. Serve over bed of white rice or preferably over shiski.

 

最後,感謝大路幫我們示範~~~ ^^

DSCN9261.JPG

 



是Jackie 發表在 痞客邦 PIXNET 留言(10) 人氣()


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  • tonycat
  • 嚇我一跳

    乍看還以為是妳在做...
    jamin chen我把他連上了...也算妳同學吔...真幸運...同屆的
  • 其實我有準備材料啦,洋蔥是我切的 (還切到手...>_<)
    真的很巧很幸運可以認到同屆的!

    是Jackie 於 2010/03/24 20:55 回覆

  • Weiling
  • Looks delish! I am gonna try it another time. BTW, this dish reminds me of Marilyn's paprika so and so.
  • Yeah! When I first heard them saying this had paprika, I immediately thought of Marilyn's famous dish"es"....hahahahaha

    是Jackie 於 2010/03/24 22:01 回覆

  • kiki
  • 看起來很特別又不難做.
    等我買了酸奶,再來做看看! ^^
  • 到時候在告訴我你喜不喜歡 ^^

    是Jackie 於 2010/03/25 21:41 回覆

  • gaby
  • 安...辛苦了!祝福你在各個方面都愈來愈好!
  • ^^

    是Jackie 於 2010/03/25 22:14 回覆

  • Weiling
  • Remember another girl also named Jacky in school? She is on my coworker's FB friend.
  • geez.....I don't remember that at all....>_<

    But it is a small world, that's no doubt!

    是Jackie 於 2010/03/26 04:12 回覆

  • umechen
  • 我們從來也沒有用酸奶來做料理!
    看起來很下飯吔! 酸奶+嫰雞, 好像牙齒不好的人也能吃, 呵呵~ 餓了~
  • 要不要來試試看?很簡單的喔,而且好像用一般鍋也可以,不用高壓鍋 ^^
    試做以後可以回報好不好吃 :)

    是Jackie 於 2010/04/04 23:57 回覆

  • 永遠的胖胖
  • 餓了餓了...
    不應該半夜來看吃的..
    想要自己試試
    可是好像所有材料都得去買耶...
  • 好像是耶...那些材料我們一般家裡都很少有>_<
    學姊,你現在還有再用pixnet嗎?

    是Jackie 於 2010/04/05 23:54 回覆

  • 悄悄話
  • Ponpon
  • 可惜住得太遠, 不然就可以過去搭一下伙... ^_^
    好嘍! 你可以進來了喔!
  • 是啊是啊~
    喔耶!

    是Jackie 於 2010/04/06 04:48 回覆

  • poisonousangel
  • 示範照片拍的好詳細又好清楚
    就算不太會煮菜的克爾芙也想試試呢

    雞肉看起來好軟好好吃ㄛ
    我今天要去超市看看買不買得到這些材料

    感謝Jackie分享
  • 澳洲買雞腿肉不知道方不方便,是的話最好買去骨去皮雞腿肉,才會嫩喔

    是Jackie 於 2010/04/09 20:33 回覆