冬至菜式idea🧚♀️以前覺得煮全雞好難，其實用鑄鐵鍋無水煮方法好簡單😎雞肉好滑超級juicy✨今次加埋罐頭鮑魚，更加鮮味呀🥹
處理雞記得要清潔骨入面嘅血塊，湯汁會更清！同埋用三黃雞顏色會靚好多😆
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❤️🔥無水鮑汁豉油雞📝食譜
烹調時間⏱30分鐘
🔸材料🔸
全雞 1隻
薑 6片
蔥 2棵
罐頭鮑魚 1罐
杞子 熱水浸軟煮熟
🔸醃料🔸
生抽 30ml
老抽 30ml
花雕酒 20ml
鮑汁 80ml
砂糖 1茶匙
鹽 半茶匙
🔹做法🔹
- 雞斬去頭尾和雞腳，沿雞肚剪一刀攤平；除去內臟和肥膏，沖洗血塊；雞皮淋上熱水會更易上色，倒走多餘水份；洗淨抹乾後醃至少2小時
- 鑄鐵鍋鋪上薑片和蔥段，鋪上雞，中火煮至冒煙後合蓋小火煮25分鐘
- 開蓋，如雞未上色可以掃上少量老抽；放入鮑魚，合蓋小火煮5分鐘，熄火焗5分鐘
- 筷子插入雞上髀，如無血水流出代表已熟；如未熟合蓋小火煮5分鐘
- 鋪上蔥絲和杞子，淋上滾油即成
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
Whole chicken: 1
Ginger: 6 slices
Scallions: 2 stalks
Canned abalone: 1 can
Goji berries: soaked in hot water until soft, cooked
𝗠𝗮𝗿𝗶𝗻𝗮𝗱𝗲
Light soy sauce: 30ml
Dark soy sauce: 30ml
Shaoxing wine: 20ml
Abalone sauce: 80ml
Sugar: 1 tsp
Salt: 1/2 tsp
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Remove head, tail, and feet. Flatten and clean. Pour hot water over chicken skin for better colouring, discard the water. Marinate for 2+ hrs.
- Line cast-iron pan with ginger/scallions, place chicken. Cook medium until smoking, cover, simmer low 25 mins.
- Uncover; brush dark soy if under-browned. Add abalone, cover, simmer low 5 mins, then off heat and rest covered 5 mins.
- Test doneness with chopstick (no blood = cooked); simmer 5 more mins if needed.
- Top with shredded scallions/goji berries, drizzle boiling oil to serve.
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🎉我的第一本食譜書《放工輕鬆煮意📚》 出版啦！食譜書入面除咗有實用煮食tips，全部食譜都係中英對照❤️同埋有未公開過食譜書限定食譜😛
🇭🇰香港
▪️各大三聯書店、中華書局、商務印書館
🌎香港/海外
▪️一本網站 (https://t.ly/bxtwH) 簽名版（https://shorturl.at/bIJNO)
▪️Hktvmall (https://pse.is/5ut5am)
▪️電子書 (https://play.google.com/store/books/details?id=QBsFEQAAQBAJ )
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🌟更多食譜可以去我的食譜網站📝可以按菜式或材料分類search食譜✨
https://istidiningtable.com
IG👩🏻🍳 https://instagram.com/kiuu922
👩🏻🍳 #istidiningtable
🔖 #istidiningtable_中式小菜
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