放工都輕鬆煮到滑滑全雞！用鑄鐵鍋無水煮的方法，雞肉吸收了薑蔥蒜香氣，肉質超級滑嫩😀我另外加入花雕酒，味道更加香呀！
處理雞記得要清潔骨入面的血塊，湯汁才會清徹鮮甜架！另外建議用三黃雞，色釋靚好多💛
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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，浸淡鹽水30分鐘；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，要完全覆蓋鍋底；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. Soak in saltwater for 30 mins. 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. No blood? Cook 5 more mins if needed.
- Top with scallions and goji berries. Drizzle with hot oil. Enjoy!
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