新年菜式推介🧧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，而且好香薑蔥味💖我另外加入花雕酒和杞子，味道更加香呀！
處理雞記得要清潔骨入面的血塊，湯汁才會清徹鮮甜！而且建議用三黃雞，顏色會靚好多😛
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🧧無水花雕豉油雞📝食譜
烹調時間⏱30分鐘
🔸材料🔸
全雞 1隻
薑 6片
蔥 2棵
蒜頭 5瓣
乾蔥 4粒切半
紹興花雕酒 80ml
杞子 熱水浸軟煮熟
🔸醃料🔸
生抽 30ml
老抽 30ml
蔥 1棵切段
薑 3片切粒
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、蒜粒和乾蔥，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；淋上紹興花雕酒，煮沸後合蓋小火煮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；如未熟可以合蓋小火多煮5分鐘
- 鋪上蔥絲和杞子，淋上滾油即成
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
Chicken: 1 px
Ginger: 6 slices
Scallions: 2 stalks
Garlic: 5 cloves
Dried shallots: 4 pieces, halved
Shaoxing Huadiao wine: 80ml
Goji berries: Soak in hot water until soft and cooked.
𝗠𝗮𝗿𝗶𝗻𝗮𝗱𝗲
Light soy sauce: 30ml
Dark soy sauce: 30ml
Scallions: 1 stalk, cut into sections
Ginger: 3 slices, diced
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.
- In skillet, add ginger, scallions, garlic, and shallots. Cook chicken until smoking. Simmer covered for 25 mins.
- Uncover. Brush with dark soy sauce. Add wine, boil, cover, simmer 5 mins. Rest 5 mins.
- Insert chopstick in thigh, if there is no blood it means the chicken is fully cooked. Cook 5 more mins if needed.
- Top with scallions and goji berries. Drizzle with hot oil. Enjoy!
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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
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