🥘忌廉雞肉莎樂美腸米型麵 One Pot Chicken Risoni with Crispy Salami
🥘忌廉雞肉莎樂美腸米型麵 One Pot Chicken Risoni with Crispy Salami
今次呢個雞胸Salami米型麵（義粉的一種）食譜可以用一個鍋搞掂哂。又係啱哂啲唔鍾意洗咁多煲嘅大家😆
This Chicken Risoni (a type of spaghetti) with Crispy Salami recipe can be made in one pot. Perfectly for those that don’t like to wash😆
Regency®喜馬拉雅山粉紅岩鹽 Pink Himalayan Salt
Regency®馬拉巴黑胡椒 Malabar Black Pepper
Servings: 4-5 people
材料：
1/2湯匙 橄欖油
100克 莎樂美腸 (切碎)
2 x 250克 雞胸肉 (每塊切半)
雞肉香料：
1/2茶匙 Regency®喜馬拉雅山粉紅岩鹽
1/4茶匙 Regency®馬拉巴黑胡椒
1/2茶匙 Regency®蒜粉
3/4 tsp Regency®紅椒粉
1/4茶匙Regency®鼠尾草粉（可選加)
忌廉番茄巴馬臣米型麵（Orzo） :
2粒 大蒜(切碎)
1/2個 洋蔥(切碎)
1/4杯 夏多內酒 / 其他乾白葡萄酒（可選加）
1/4杯番茄醬
1 1/4 杯 米型麵(未煮熟)
400克 罐裝鷹嘴豆(瀝水)
3杯 雞湯/蔬菜湯
1/2茶匙 鹽
1/4茶匙 黑胡椒
3/4杯 厚忌廉
1/3杯 碎巴馬臣芝士
150克 嫩菠菜
1/3杯 日曬番茄乾（切碎）（可選）
Ingredients:
1/2 tbsp Olive oil
100g Salami stick (chopped into small batons)
2 x 250g Chicken breasts (each cut in half horizontally to form 4 thin steaks)
Chicken Spice Mix: 1/2 tsp Regency® Pink Himalayan Salt
1/4 tsp Regency® Malabar Black Pepper
1/2 tsp Regency® Garlic Powder
3/4 tsp Regency® Paprika
1/4 tsp Regency® Sage Powder (optional)
Creamy Tomato Parmesan Risoni 2 Garlic cloves (finely minced)
1/2 Onion (finely chopped)
1/4 cup Chardonnay or other dry white wine (optional)
1/4 cup Tomato paste 1 1/4 cups Risoni (uncooked) 400g canned Chickpeas (drained) 3 cups Chicken stock / veg stock 1/2 tsp Salt 1/4 tsp Black pepper 3/4 cup Thickened / heavy cream 1/3 cup Parmesan (finely grated) 150g Baby spinach 1/3 cup Sun dried tomato (chopped) (optional)
Instructions:
Step 1 - Chicken Spice Mix
將雞肉香料在一個小碗裡混合，然後將雞肉兩面沾滿香料。
Mix the “Chicken Spice Mix” ingredients in a small bowl then sprinkle both sides of the chicken.
Step 2 - Crispy salami
在不粘鍋中加入油後用中高火加熱。加入莎樂美腸煮2分鐘，期間不斷炒至金黃酥脆。盛起已炒好的莎樂美腸備用，用同一個鍋保留莎樂美腸的油脂繼續下一步。
Heat the oil in a large non-stick pan over medium high heat. Cook the salami for 2 minutes, stirring constantly, until crispy and golden. Remove into a paper towel lined bowl using a slotted spoon, leaving the tasty salami fat in the pan.
Step 3 - Cook chicken
在同一個鍋中加入雞胸肉，每面煮3分鐘至金黃色，然後煮熟（內部溫度約67°C）。然後移到盤子上用錫紙隨意地蓋住以保溫。
In the same pan, cook the chicken for 3 minutes on each side until dark golden and just cooked through (internal temperature around 67°C). Remove onto a plate and cover loosely with foil to keep warm.
Step 4 - Sauté
繼續用中高火將大蒜和洋蔥煮1分半鐘，直到洋蔥半透明。 加入葡萄酒快速燉煮幾分鐘，直到大部分蒸發，然後再攪拌將鍋底的鍋巴融入酒中。
Still on medium high, cook the garlic and onion for 1 and a half minutes until the onion is translucent. Add the wine and let it simmer rapidly for a couple of minutes until mostly evaporated, stirring to dissolve the fond (gold bits) on the base of the pan into the wine.
Step 5 - Risoni
加入番茄醬攪拌1分鐘煮出酸味，然後加入米型麵至掛汁，再加入鷹嘴豆、雞湯、鹽和黑胡椒。
Add the tomato paste and stir for 1 minute to cook out the sour raw flavour. Add the risoni and stir to coat in the tomato paste. Add the chickpeas, chicken stock, salt, pepper.
Step 6 - Simmer
煮沸後再煮8分鐘，每分鐘攪拌一次，直到米型麵開始變熟。當醬汁開始變濃稠後將火力調至中火防止變焦。
Bring to a simmer, then cook for 8 minutes, stirring every minute or so, until the risoni is just about cooked. Lower the heat to medium as it gets thicker so the base doesn't catch.
Step 7 - Cream & spinach
加入忌廉、巴馬臣芝士、菠菜和日曬番茄乾，炒至菠菜變熟，然後離火。將雞肉切塊。然後米型麵上碟，在上面舖上雞肉，再撒上大量酥脆的莎樂美腸、巴馬臣芝士和羅勒葉即可食用。
Add the cream, parmesan, spinach and sun dried tomatoes. Stir until the spinach is wilted then remove from the heat. Cut the chicken into thick slices. Spoon risoni into bowls. Top with the chicken, sprinkle with lots of crispy salami, parmesan and basil then serve.
Regency®喜馬拉雅山粉紅岩鹽 Pink Himalayan Salt
Regency®馬拉巴黑胡椒 Malabar Black Pepper
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