青瓜酸炒鸡杂 Stir-Fried Cucumber with Chicken Giblets

我们家做这菜的特色是青瓜口感必须是脆口的。首先，青瓜须要留皮去籽。原因是青瓜皮是这菜的脆口主要因数，所以做这菜时青瓜是不去皮的。而青瓜籽则会生水，必须去掉。然后把青瓜切片，再以盐巴去除青瓜片的水份，才进行调味腌制。 最后，青瓜入锅与鸡肝鸡胗做个快炒，青瓜就能做到惹味又脆口啦！
分量：4-5人份
准备时间：30分钟
煮时：15分钟
材料A：
2个 鸡肝
2个 鸡胗
2条 青瓜
5瓣 蒜头（去皮剁末）
2汤匙 油
材料B*：
3条 小辣椒 (切粒）
1茶匙 糖
2汤匙 醋
1/2茶匙 盐
准备功夫：
1. 青瓜去头尾切4边，去籽切片。将青瓜片与1汤匙盐放入个盆里，拌匀静置30分钟去水份。把青瓜冲洗干净沥水，加入材料B，拌匀调味腌制15分钟，待用
2.用1汤匙盐抹匀在鸡肝鸡胗，静置15分钟去异味，洗净。鸡肝鸡胗焯水2分钟，沥水切片待用
煮法：
1. 热锅，加入油待热
2. 加入蒜头，爆香
3. 加入鸡肝鸡胗，炒至变色/熟
4. 加入已经腌制好的青瓜，快炒片刻
5. 熄火上碟，趁热享用
*小提示：
1. 怕辣怕酸的朋友可以自行把小辣椒和醋的份量减少
2. 调味须在这步骤进行。如果青瓜入锅后才调味的话，青瓜可能会过熟而变得不脆口了。
This is one of the traditional Hakka dishes, wanna try this during the Chinese New Year?
Portion: 4-5 pax
Prep Time: 30 minutes
Cook Time: 15 minutes
Ingredients A:
2 pc chicken liver
2 pc chicken gizzards
2 pc cucumber
5 cloves of garlic (peeled & minced)
2 tbsp cooking oil
*Ingredients B:
3 pc cili padi (diced)
1 tsp sugar
2 tbsp vinegar
½ tsp salt
Preparations:
1. Cut the cucumber into quarters, deseed and slice, add 1 tbsp of salt, mix well and rest for 30 minutes, wash and drain the cucumber, add all Ingredients B, mix well and marinate for 15 minutes, set aside
2. Add 1 tbsp of salt to chicken liver and gizzards and mix well, rest for 15 minutes, wash, blanch the chicken giblets for 2 minutes, drain, slice and set aside
Steps:
1. Heat the wok, add cooking oil
2. Add garlic, saute
3. Add chicken livers and gizzards, fry until cooked
4. Add marinated cucumber, fry quickly
5. Turn off the gas & serve!
Notes:
1. You can adjust the portion of cili padi and vinegar to your own preference
2. Season when you marinate to avoid overcooking the cucumber later
#南洋风味家常菜单 #新年年菜 #nanyangkitchen
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[@李启生]

小的时候，每逢过年过节，外婆母亲都会煑这道菜，非常的好吃

[@NanyangKitchen]

我们家每逢过节都还是有煮这菜，是真好吃🤤

[@yiyichen1198]

好吃😋
厨艺真好👍🏻👍🏻

[@NanyangKitchen]

老菜式一道，年轻人未必会喜欢😅

[@ahheng6402]

Simple but so yummy... Thank You

[@NanyangKitchen]

Thank you and GXFC!

[@始蓮丁]

👍

[@lichin83]

如果不用鸡杂可以用其他肉类代替吗？

[@NanyangKitchen]

也是有人用鸡丁替代鸡杂的，你可以试下😊