參考Neighborhood餐廳招牌雞飯❤️🔥最近餐廳大廚上電視節目介紹做法！看起來好美味，原來要花好多工夫和材料🥹用干巴菌和咖喱油醃雞，用粗鹽包住焗，之後再煎香雞件🫨
今次偷師整個家庭簡易版，無需要太多材料🙂↕️步驟都簡化！如果不想特地買黑松露醬/油和香草都可以省略😝
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🖤羊肚菌鹽焗三黃雞飯📝食譜
烹調時間⏱1.5小時
🔸材料🔸(2人份)
三黃雞 1隻
羊肚菌 12粒浸軟
鹽焗雞粉 半包13g
米 200g
雞湯 190ml
蒜頭 8瓣磨蓉
乾蔥 2粒切半
無鹽牛油 1湯匙
紅酒/白酒 50ml
淡忌廉 200ml
蔥 1棵切段
黑松露醬 1湯匙/黑松露油 1湯匙/蕃茜/刁草 (可省略)
🔹做法🔹
- ▪️焗雞▪️雞斬去頭尾和雞腳，沿雞背剪一刀攤平；除去內臟和肥膏，沖洗血塊；淋上熱水令雞皮收縮，用鹽焗雞粉、黑松露醬和黑松露油醃至少1晚
- 雞放入焗爐180度焗30分鐘；再用210焗約5分鐘至表面金黃，斬件；焗盤的雞油盛起
- ▪️煮飯▪️電飯煲放入白米，倒入2湯匙雞油、1湯匙蒜蓉和雞湯(正常煮飯水量90%)；按下煮飯模式
- ▪️煮醬汁▪️下牛油開鍋，炒香1湯匙蒜蓉和乾蔥；加入羊肚菌，倒入紅酒中火煮至酒精揮發；倒入100ml浸菇水和淡忌廉，下1茶匙黑松露醬、鹽和黑胡椒碎調味，煮至醬汁濃稠
- ▪️擺盤▪️平底鍋抹水雞油，放入米飯，小火煮至底部焦香；鋪上雞件，淋上醬汁，灑上蔥段和香草即成
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
1 chicken
12 morel mushrooms (soaked until soft)
1/2 pack (13g) salt-baked chicken powder
200g rice
190ml chicken stock
8 garlic cloves (minced)
2 shallots (halved)
1 tbsp unsalted butter
50ml red/white wine
200ml whipping cream
1 scallion(cut into sections)
1 tbsp Black truffle sauce/ 1 tbsp black truffle oil/parsley/dill (optional)
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Bake Chicken: Trim head/tail/feet, cut back to flatten. Remove organs/fat, rinse blood. Pour hot water to shrink skin; marinate with salt-baked chicken powder, truffle sauce/oil ≥1 night.
- Bake at 180°C (30 mins), then 210°C (~5 mins) until golden. Chop; reserve pan fat.
- Cook Rice: Add rice, 2 tbsp chicken fat, 1 tbsp minced garlic, chicken stock (90% normal water) to rice cooker; start.
- Make Sauce: Sauté garlic/shallots in butter (pan) until fragrant. Add morels, red wine; simmer medium until alcohol gone. Add 100ml mushroom water + cream, season with 1 tsp truffle sauce/salt/black pepper; cook to thicken.
- Plate: Coat pan with chicken fat, pan-fry cooked rice (low heat) until bottom crispy. Top with chicken, drizzle sauce, sprinkle spring onion/herbs.
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🎉我的第一本食譜書《放工輕鬆煮意📚》 出版啦🎉全部食譜都係中英對照❤️
🇭🇰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) link in bio
▪️Hktvmall (https://t.ly/ChC7d)
▪️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
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