Ingredients
Serves 4
2 chicken breasts 鸡胸两块
1 thumb of ginger 生姜一块
½ head of garlic (slice 50g and grate the rest) 蒜半头(50g切片,其余切碎)
1 tsp ground cinnamon 肉桂粉一茶匙
1 tsp Chinese five spice 五香粉一茶匙
½ lemon 半个柠檬
2 onions, sliced 洋葱两个,切片
200g sour cream 酸奶油200g
1 bunch spring onion 大葱适量
1 bunch fresh coriander 香菜适量
Salt and pepper, to taste 盐和胡椒适量
Peanut oil 花生油
2 loaves of ciabatta bread 意大利夏巴塔面包两个
1 mango, sliced 芒果一个,切片
1. Marinate the chicken with the ginger (50g sliced; save the rest for later), onion, garlic, cinnamon, lemon juice (from half a lemon) and Chinese five spice. Let it sit in the fridge overnight.
用生姜片,洋葱,肉桂粉,柠檬汁和五香粉腌制鸡肉,放冰箱过夜。
2. Grate the rest of the ginger. Mix the sour cream with spring onion, coriander,
grated ginger and salt and pepper.
将剩下的姜切碎。将酸奶油,大葱,香菜,切碎的生姜,盐和胡椒搅拌在一起。
3. With a dime-size drop of peanut oil, fry the chicken with the skin side down until golden brown. Turn it and then finish cooking on a low heat.
到入少量的花生油,将鸡肉皮那面煎至金黄,然后翻过来,用小火煎另外一面。
4. Cut the bread in half and lightly toast it.
面包切半,微烤一下。
5. Slice the chicken while it’s still warm. Using half a loaf of bread per person, cover the ciabatta with sliced chicken, top it off with sour cream, and garnish with fresh coriander and mango slices.
等鸡肉还没凉的时候切片。每人半个面包,盖上鸡肉片,涂上酸奶油,在撒上香菜和芒果片。
German native Thomas Giese is a sous chef at Kempinski Hotel Beijing Lufthansa Center. He has over 10 years of experience cooking in kitchens across the globe, from the UK to Switzerland and now, China. When he’s not cooking up a storm, he can be found traveling around Asia, diving, and skateboarding.
This article is excerpted from beijingkids Jun/Jul 2012 issue. View it in PDF form here or contact distribution@beijing-kids.com to find out where you can pick up your free copy.