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Pasta Kuali Ayam Emas

Pasta Kuali Ayam Emas
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Fakta Pemakanan

Setiap hidangan 350g

% Nilai Harian berdasarkan diet 2000 kcal

Kalori 550 kcal
28% DV
Jumlah Lemak 12.0g
18% DV
Jumlah Karbohidrat 60.0g
20% DV
Protein 42.0g
84% DV

Tentang

Hidangan pasta ringkas dan mengenyangkan ini digaul dengan dada ayam yang lembut untuk sajian seimbang tinggi protein. Dibumbui ringan dan dihidang panas, ia sesuai sebagai makan tengah hari atau makan malam yang cepat.

Bahan-bahan

Pasta Kuali Ayam Keemasan

Catatan pengenalan


Ini ialah pasta kuali yang berdisiplin: ayam tanpa lemak, diperisakan dengan betul, dan pasta yang disatukan dalam satu kemasan akhir yang padu. Nilainya terletak pada keseimbangan, dengan tubuh yang mencukupi daripada pasta untuk menyokong ayam, dan kekangan yang mencukupi untuk kekal bersih dan bukannya berat. Hidangan ini seharusnya tampil secara langsung, kemas, dan lengkap.

Asas resipi


  • Kategori hidangan: Pasta kuali

  • Masakan atau asal: Kontemporari

  • Jenis sajian: Hidangan utama

  • Hasil: 1 hidangan

  • Saiz hidangan: 350 g

  • Masa penyediaan: 10 minit

  • Masa memasak: 20 minit

  • Jumlah masa: 30 minit

  • Tahap kesukaran: Mudah


    • Peralatan


  • Kuali 24 cm dengan penutup

  • Periuk sederhana

  • Penapis

  • Penyepit

  • Papan pemotong

  • Pisau cef


    • Bahan-bahan



    Komponen utama


  • 180 g dada ayam, dibuang lebihan

  • 170 g pasta


    • Kaedah


  • 1. Didihkan air dalam periuk sederhana hingga mendidih sepenuhnya. Masukkan pasta dan masak 1 minit kurang daripada masa yang dinyatakan pada bungkusan, sehingga bahagian luar lembut tetapi bahagian tengah masih sedikit pejal. Toskan dengan baik dan ketepikan.


  • 2. Sementara pasta dimasak, potong dada ayam kepada kepingan sekata sebesar suapan. Pastikan potongannya konsisten supaya ayam masak pada kadar yang sama.


  • 3. Letakkan kuali di atas api sederhana tinggi. Masukkan ayam dalam satu lapisan dan masak selama 5 hingga 7 minit, balikkan mengikut keperluan, sehingga sedikit perang di bahagian luar dan legap sepenuhnya di seluruh bahagian. Jusnya harus jernih dan isinya harus terasa pejal, bukan kenyal.


  • 4. Masukkan pasta yang telah ditoskan ke dalam kuali. Gaul berterusan selama 1 hingga 2 minit di atas api sederhana sehingga pasta dan ayam sebati secara sekata dan pasta berkilat serta panas sepenuhnya.


  • 5. Angkat dari api dan biarkan kuali berehat selama 1 minit sebelum dihidangkan. Ini menstabilkan tekstur dan membolehkan hidangan selesai dalam keadaan yang tersusun.


    • Penyajian dan hidangan


    Hidangkan terus dari kuali atau pindahkan ke mangkuk cetek yang telah dipanaskan. Pasta seharusnya membentuk asas, dengan ayam diagihkan sekata di seluruh hidangan dan bukannya tertumpu di bahagian atas. Persembahan akhir seharusnya padat, bersih, dan sedia untuk dimakan serta-merta.

    Nota profesional


  • Potong ayam secara seragam; kepingan yang tidak sekata akan terlebih masak di bahagian tepi sebelum bahagian tengahnya siap.

  • Toskan pasta dengan teliti supaya hidangan akhir kekal jelas bentuknya, bukan berair.

  • Gaulan akhir harus ringkas dan terkawal, mengekalkan integriti pasta sambil menyatukan keseluruhan hidangan dalam kuali.
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