刘妈故事
来自波德申的刘妈从16岁就与母亲学习烹饪，煮的都是家乡特色菜式。在兼顾儿子每日营养均衡下，意外解锁与他人共享自家厨艺的成就，开启了包伙食的生意。刘妈为了让菜色种类更加丰富，除了脑中自带的菜谱，下班后也会上网找资料、看视频，寻找开发新菜色的灵感。一起来与刘妈享受烹煮的快乐吧！
刘妈菜谱
麦片鸡
食物介绍
这是本地成人和儿童最喜欢的一道菜，是一道和黄油虾相似的菜。它结合了每个人都非常熟悉的东西——Nestum 麦片！这种麦片非常好吃，因为它既酥脆又带有一丝甜甜的味道。加上咖喱叶，更在这道广受欢迎的马来西亚家常脆皮麦片鸡增添了一丝风味。
烹调细节
难度
普通
耗时
45分钟
口味
微甜
方法
炸
食材准备
份量：2人份
腌制
- 400克 鸡 (全切）
- 5克 糖
- 2克 盐
- 3克 白胡椒粉
- ½ 茶匙 绍兴酒
- 1 汤匙 木薯粉
- 5克 吉士粉
- 10克 油
食材
- 5克 咖喱叶
- 1 汤匙 人造奶油
面粉混合物
- 150克 白米粉
- 100克 木薯粉
- 50克 面粉
混合物
- 50克 原味麦片
- ¼ 茶匙 盐
- ½ 茶匙 糖
- ¼ 茶匙 白胡椒粉
其他
- 炸咖喱叶 （装饰）
烹调步骤
第 1 步 – 准备和腌制鸡肉
准备一整只鸡（400克），将其切成小块，然后将它们一一地放入一个大的搅拌碗中。加入糖（5克）、盐（2克）、白胡椒粉（3克）、绍兴酒（½ 茶匙）、木薯粉（1汤匙）、吉士粉（5克）和油（10克）。
将它们均匀地搅拌在一起，用塑料食品包装盖住或密封。将它们放在冰箱里隔夜，这可使鸡肉更加入味。
腌制是这个食谱中关键的步骤，因为调味料的味道会在腌制过程中注入鸡肉。这也是为了确保鸡肉的内部和外部同样美味。
第 2 步 – 准备面粉混合物
在一个大碗中，加入白米粉（150克）、木薯粉（100克）和面粉（50克）。然后，将腌制好的鸡块与其混合在一起。确保所有的鸡块都均匀地被裹上粉，如果面粉不足以覆盖所有鸡块，你可以再多加一些面粉。
第 3 步 – 油炸鸡肉
倒入食用油加热炒锅。在170度等油完全加热后，将鸡块上多余的面粉抖掉，分批炸大约7分钟至金黄色。
小提示：炸的油温要保持在160度至190度之间，才易炸得酥脆。
然后将鸡块转移到衬有纸巾的盘子上，以吸收多余的油。
第 4 步 – 准备麦片混合物
在一个碗里，加入原味麦片（50克）、盐（¼ 茶匙）、糖（½ 茶匙）、和白胡椒粉（¼ 茶匙）。
现在，用小火加热炒锅，加入人造奶油（1汤匙）直到起泡并加入咖喱叶（5克）。将它们炒至释放香味。然后，加入麦片混合物并反复搅拌，直到把糖融化。
第 5 步 – 翻炒炸鸡肉
将炸好的鸡块加入锅中，与麦片一起翻炒并搅拌，直到每个鸡块都被均匀地裹上。麦片应呈现浅金黄色。
第 6 步 – 摆盘和上菜
将美味可口的麦片鸡放在盘子里，然后放些炸咖喱叶在麦片鸡上作为装饰。就这样，香脆且带点甜味的麦片鸡就完成了！
第 7 步 – 在 Instagram @lauhomecook 上分享和标记我们！
你在做这道菜时有找到乐趣吗？我们很乐意听到你的分享！
总结
一道你一定会爱上的菜肴，因为这道菜结合了松脆的 Nestum 麦片，及吸收了咖喱叶的浓郁香气。你绝不会后悔尝试它。一起来享受烹饪的乐趣吧！
About Aunty Lau
Aunty Lau from Port Dickson has been learning cooking with her mother since she was 16 years old, and she cooks hometown specialties. In addition to the recipes in her head, she also searches the Internet for information and videos after work to find inspiration for developing new dishes. Come and enjoy the joy of cooking with Auntly Lau!
Recipe by Aunty Lau
Nestum Oat Fried Chicken
Story
This is an all time local favourite dish among adults and kids and it is the reminiscent of butter prawns. It incorporates something everyone is very familiar with – Nestum Cereal! This cereal is really very tasty due to its crispiness and slightly sweet taste. The curry leaves lend an extra hint of flavour to this ever popular Malaysian Homestyle Crispy Cereal Chicken.
Cooking Details
Difficulty
Medium
Duration
45 minutes
Taste
Slightly Sweet
Method
Fried
Ingredients
Portion：2 pax
Marination
- 400g chicken (whole cut)
- 5g sugar
- 2g salt
- 3g white pepper powder
- ½ tsp Shao Xin wine
- 1 tbsp tapioca flour
- 5g custard powder
- 10g oil
Ingredients
- 5g curry leaf
- 1 tbsp planta
Flour mix
- 150g rice flour
- 100g tapioca flour
- 50g plain flour
Mixture
- 50g Nestum oat original
- ¼ tsp salt
- ½ tsp sugar
- ¼ tsp white pepper powder
Other
- Fried curry leaf (garnishing)
Cooking Steps
Step 1 – Prepare and marinate the chicken
Prepare a whole chicken (400 g), cut it into bite-size pieces, and place them in a large mixing bowl. Add sugar (5 g), salt (2 g), white pepper powder (3 g), Shao Xin wine (½ tsp), tapioca flour (1 tbsp), custard powder (5 g), and oil (10 g).
Mix them together and make sure every chicken piece is coated evenly. Cover or seal them tightly with plastic food wrap. Let them sit in the refrigerator overnight.
Marinating is the key step in this recipe as the flavor of seasonings will penetrate deep into the chicken during the marinating process. This is to ensure the inner part of the chicken is equally delectable.
Step 2 – Prepare frying batter
In a large bowl, add rice flour (150 g), tapioca flour (100 g), and plain flour (50 g). Then, combine the dry coating mix with the marinated chicken pieces. Make sure all the chicken pieces are coated evenly. You can add some flour if it is insufficient to cover all the chicken.
Step 3 – Deep-fry chicken
Heat up a wok with some cooking oil. As soon as the oil is fully heated at 170 C, shake off the excess flour from the chicken pieces and deep-fry them in batches for about 7 minutes until golden brown.
Tips: The oil temperature for frying should be kept between 160 to 190 degrees, so that it is easier to fry crispy.
Transfer the chicken pieces to a plate lined with paper towels to absorb the excess oil.
Step 4 – Prepare Nestum oat mixtures
In a bowl, add Nestum oat original (50 g), salt (¼ tsp), sugar (½ tsp), and white pepper powder (¼ tsp).
Now, in another wok, using low heat, heat up planta (1 tbsp) until bubbly and toss in curry leaf (5 g). Fry them until it releases the fragrance. Then, add in the oat mixtures and stir them repeatedly until the sugar is melted.
Step 5 – Stir-fry everything together
Add the crispy chicken pieces into the wok, tossing them with the Nestum oat flakes until they are coated evenly. The Nestum oat flakes should be lightly golden brown.
Step 6 – Plating & Serving
Plate your amazing-looking Nestum oat fried chicken on a plate and garnish with some fried curry leaf on top of it. There you have it! The crispy, sweet, and aromatic Nestum oat fried chicken is ready to serve!
Step 7 – Share and tag us on Instagram @lauhomecook!
Did you have fun making this recipe? We’d love to see and hear about it.
SUMMARY
You will definitely be in love with this dish because of the crunchy Nestum oat flakes with the strong aroma of the curry leaves. You won’t regret trying it. Have fun cooking!