Ming’s Blog – 食雞的疑惑

尊重肉食素食

早前有示威者去到Jamie Oliver英國的餐廳,向顧客展示屠宰動物的照片,控訴JO於節目介紹人道牛奶。JO 一直關注動物權益,除了揭示牲畜飼養業的惡行,更鼓勵大家選擇人道肉食。我們都尊重素食者,亦贊同多菜少肉,或奉行每周一天素食,更可選用本地食材以減輕碳排放。但自原始人時代人類已有肉食行為,若實行禁制可能反彈愈強,不如多些推行較溫和的公眾教育,讓大眾自行決定。

飼養業有幾惡劣?

自從有了圈養動物、種植,人類生活變得安隱。但發展至近代,工廠虐待式大規模飼養方式,不但引申道德問題,更帶來抗藥性惡菌。以養雞業為例,全球每年生產600億隻食用雞。近年歐洲規定每隻雞最少要有A4面積的生存空間,剛好夠伸一伸腿,轉身免問。由於空間狹少,病菌很易傳播,於是瘋狂使用抗生素,導致出現抗藥性惡菌。但A4空間只是歐洲近年規定,其他國家雞隻更緊密迫在一起。50年代飼養雞隻需時63天,發展至90年代,多得類固醇, 38天後便可屠宰。特快生長超大碼雞亦非全部能存活,部份雞隻因雞胸過大未能為身體供應足夠氧氣,而死於心臟病。

雞還是可以食用,但要懂得選擇

有醫生會告誡患有婦女常見疾病,如乳癌、子宮頸癌的病人避免吃雞。但一般人只要選擇自由放牧、有機飼養還是可安心食用。雞本身營養豐富,中醫認為是補益食材,能改善寒虛體質,但不適合濕熱或熱底人士。當中雞胸含最豐富的蛋白質同時卡路里最低。現時流行低溫慢煮,雞胸不再嚡口。

攝影:Vincent Wong

原文刊登於Ming’s

 

濃情「沙薑雞」

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近年因着禽流感疫情在各地此起彼落爆發,令我對吃雞或以雞來設計菜式的興致亦大減。但無可否認,雞真是餐桌上的百搭食材,即使不同地方、不同文化的廚師,都愛以雞入饌。特別是中國的飲食文化,雞的地位更是不容置疑,試看看,無論過時過節,生日或任何喜慶飲宴,雞都是一道不可或缺的佳餚,牠就是如此壓場,令一桌酒席更加圓滿。
以雞入饌的菜式聽過不少,但最令我難忘的是一道「鮮沙薑炆走地雞」。嘩,一放入口,含在嘴裏,微微細嚼,再沉澱兩分鐘,那沙薑的香味極度濃郁,口感爽帶肉脆,配上走地雞的鮮嫩,簡直把我的味蕾完全征服。一碟如此簡單的小菜,只要花點心思,再用瓦煲去炆,直接上枱已是色、香、味俱全,無論台型或吸睛度均攞滿分。
此沙薑何來?是朋友從老遠的鄉間帶給我,因很難保存,只好把收成的沙薑藏於花盆中,以沙土掩蓋,直至烹調時才取出來用,所以其獨特的濃郁香味才得以保存。
近年,從香港街巿某些小檔偶可買得,太開心了,不用只吃現成製好的沙薑粉。鮮沙薑也以可用來炆豬肉,加入少許魚露和黃糖,保證你能吃三大碗飯。沙薑屬性帶熱,雞也性熱,故改以溫補的豬肉相信更符合中醫的養生之道。記得沙薑要以刀拍扁才能烹出好味道。

原文刊於晴報

咖哩雞 Chicken Tikka Masala

Chicken-tikka-masala

份量Serve:  4-6

 

材料 INGREDIENTS
4件 去皮雞胸 4 skinless chicken breasts, preferably higher-welfare
2個 洋蔥 2 onions
姆指舨大的 薑 a thumb-sized piece of fresh ginger
½束 新鮮香菜 (芫荽) ½ a bunch of fresh coriander
1條 新鮮紅辣椒 1 fresh red chilli
花生油或植物油 Groundnut or vegetable oil
海鹽及新鮮現磨黑椒 Sea salt and freshly ground black pepper
1罐400克 切好的蕃茄 1 x 400g tin of chopped tomatoes
½ 罐400毫升 椰子奶 ½ x 400ml tin of light coconut milk
數小枝 新鮮薄荷 A few sprigs of fresh mint
少許  削片杏仁,上菜用 A small handful of flaked almonds, to serve
白飯,上菜用 Fluffy rice, to serve
脫脂天然乳酪,上菜用 Fat-free natural yoghurt, to serve
1個檸檬,上菜用 1 lemon, to serve
Tikka masala醬 For the tikka masala paste:
1-2條 新鮮辣椒 1-2 fresh red chillies
2瓣 大蒜 2 cloves of garlic
姆指般大的 薑 A thumb-sized piece of fresh ginger
1茶匙  小茴香種子 1 teaspoon cumin seeds
1茶匙  香菜 (芫荽)種子 1 teaspoon coriander seeds
1茶匙  卡宴辣椒粉 (cayenne pepper) 1 teaspoon cayenne pepper
1湯匙  匈牙利紅椒粉(smoked paprika) 1 tablespoon smoked paprika
2茶匙 馬薩拉香料粉 (garam masala) 2 teaspoons garam masala
½茶匙 海鹽 ½ teaspoon sea salt
2湯匙 花生油 2 tablespoons groundnut oil
2湯匙 蕃茄蓉 2 tablespoons tomato purée
一小束 新鮮香菜 (芫荽) coriander A small bunch of fresh coriander
½ 湯匙 椰子粉 ½ tablespoon desiccated coconut
2湯匙 杏仁未 2 tablespoons ground almonds

做法 Method
1. 首先可準備咖哩醬,辣椒去籽及粗略切好,大蒜和薑去皮。
To make the curry paste, halve, deseed and roughly chop the chillies, then peel the garlic and ginger.

2. 中火燒熱平底煎鍋,加入小茴香種子及香菜 (芫荽)種子。稍為烘烤數分鐘,或直至轉金黃色及有香味,然後離火。
Put a frying pan over a medium-high heat and add the cumin and coriander seeds. Lightly toast for a few minutes, or until golden brown and smelling delicious, then remove from the heat.

3. 把烘好的香料用杵磨成碎粒,或放入食物處理機磨成粉末。
Add the toasted spices to a pestle and mortar and grind until fine, or put them in a food processor and whiz to a powder.

4. 當完成步驟3後,把Tikka masala醬餘下的材料連同烘好的香料在食物處理機攪成幼滑的醬,待用。
Once you’ve ground them, add the toasted spices to a food processor along with the remaining paste ingredients and whiz to a smooth paste, then put to one side.

5. 雞胸縱向切成2厘米的長條。
Slice the chicken breasts lengthways into 2cm strips.

6. 在清潔的砧板上把洋蔥切半後再切片。薑去皮及切片。摘下香菜 (芫荽)葉放在一旁,莖部連辣椒切細粒。
On a clean chopping board, peel, halve and finely slice the onions. Peel and finely slice the ginger, then pick the coriander leaves and put to one side, finely chopping the stalks along with the chilli.

7. 中至大火燒熱砂鍋,加油。砂鍋熱後加入洋蔥、辣椒、薑及香菜 (芫荽)莖部,煮約10分鐘,或直至變軟及轉淺金黃色。
Place a large casserole pan over a medium-high heat and add a couple of lugs of oil. Once hot, add the onions, chilli, ginger and coriander stalks, then cook for around 10 minutes, or until softened and lightly golden.

8. 加入雞肉及約140克的Tikka masala醬,攪拌好令雞肉沾上Tikka masala醬。加鹽及黑椒調味,再放入蕃茄及椰奶 (餘下的可留下日後用),然後煮滾材料。
Add the chicken and roughly 140g of the tikka masala paste, stirring well so everything is nicely coated. Season with salt and pepper, add the tomatoes and coconut milk (save the rest for another day), then bring everything to the boil.

9. 轉至中小火,合蓋煮20分鐘,再開蓋煮5分鐘,或直至雞肉變軟及收汁,不時攪動。
Turn the heat down to medium-low, cover and simmer for 20 minutes, then take the lid off and cook for further 5 minutes, or until the meat is tender and the sauce has reduced, stirring occasionally.

10. 把咖哩分在碗裡,加上杏仁及香菜 (芫荽)葉。與白飯及乳酪一起吃,亦可加少許檸檬汁。
Divide the curry between bowls, sprinkle over the almonds and coriander leaves. Serve with fluffy rice, a dollop of yoghurt and lemon wedges for squeezing over.

貼士
把餘下的Tikka masala醬放在密封的瓶子可放在雪櫃2星期。
Pop any leftover curry paste in a sealed jar and keep it in the fridge for up to 2 weeks – this way you’ll be able to knock up a quick curry in next to no time.


More about this recipe: http://www.foodrevolutionday.com/chicken-tikka-masala/

Special thanks on translation: Ms Sylvia Lau