用這個方法煮雞特別滑！完全零技巧❤️🔥以前覺得煮全雞好難，其實用鑄鐵鍋無水煮方法好簡單🙂↕️雞肉好滑嫩超級juicy，而且好香沙薑味🥹
處理雞記得要清潔骨入面的血塊，湯汁才會清徹鮮甜！用三黃雞顏色會靚好多🫶🏻推介大家母親節大餐煮呀😚
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💛無水沙薑鹽焗雞📝食譜
烹調時間⏱30分鐘
🔸材料🔸
全雞 1隻
沙薑 6粒切片
薑 6片
蔥 2棵
芝麻 1湯匙
🔸醃料🔸
鹽焗雞粉 15g
薑黃粉 1茶匙
麻油 1茶匙
砂糖 1茶匙
鹽 半茶匙
🔹做法🔹
- 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；雞皮淋上熱水會更易上色，倒走多餘水份；洗淨抹乾後放入醃料，醃至少2小時
- 鑄鐵鍋鋪上薑片、蔥段和沙薑片，鋪上雞，中火煮至冒煙後合蓋小火煮30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；如未熟可以合蓋小火多煮5分鐘；鋪上蔥絲和芝麻，淋上滾油即成
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
Whole chicken: 1
Sand ginger: 6 px
Ginger: 6 slices
Scallions: 2 px
Sesame seeds: 1 tbsp
𝗠𝗮𝗿𝗶𝗻𝗮𝗱𝗲
Salt-baked chicken powder: 15g
Turmeric powder: 1 tsp
Sesame oil: 1 tsp
Sugar: 1 tsp
Salt: ½ tsp
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Trim the chicken by removing the head, tail, and feet, then cut along the back to flatten. Remove insides and excess fat, rinse, and pour hot water over the skin to enhance color. Drain, dry, and marinate for at least 2 hr.
- In a cast iron pot, layer ginger, scallions, and sand ginger. Place the chicken on top, cook over medium heat until smoking, then cover and simmer on low for 30 mins. Let it rest for 5 mins after turning off the heat.
- Test doneness by inserting chopsticks into the thigh; no blood indicates it’s cooked. If needed, cover and simmer for another 5 mins. Finish with shredded scallions, sesame seeds and a drizzle of hot oil.
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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
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