口水雞

口水雞

繁 | EN
繁 | EN
難度
2/5
需時 (小時)
1.5
份量 (人)
4
難度
需時 (小時)
份量 (人)
2/5

1.5

4

  • 28 6 月, 2018
  • 6:00 下午

材料

  • 雞 2斤
  • 幼鹽 3茶匙
  • 紹酒 3湯匙
  • 1200g Chicken
  • 3 tsp Fine Salt
  • 3 tbsp Shaoxing Wine

醬汁

  • 生油 8湯匙
  • 川椒 5茶匙
  • 指天椒粉 3茶匙
  • 指天椒碎 3茶匙
  • 糖 8茶匙
  • 香醋 2湯匙
  • 生抽 2湯匙
  • 鹽 1茶匙
  • 8 tbsp Oil
  • 5 tsp Sichuan Pepper
  • 3 tsp Red Finger Chili Powder
  • 3 tsp Red Finger Chili Pepper
  • 8 tsp Sugar
  • 2 tbsp Spice Vinegar
  • 2 tbsp Light Soy Sauce
  • 1 tsp Salt

烹調步驟

1

先將雞用幼鹽，紹酒，搽勻內腔及表皮，醃1小時

Marinate the chicken with fine salt and Shaoxing wine for 1 hour

2

將雞放入水中，將火開至最少，待滾後熄火焗1O分鐘(低溫煮)

Put the chicken in a pot of water and cover the lid. Use slow heat and bring the water to boil. Turn off the heat and simmer for 10 minutes

3

取出待暖後用思高™牌鈦金屬廚房剪刀剪好上碟

Take out the chicken and cool it until warm. Then use Scotch™ Titanium Kitchen Scissors to cut the chicken into pieces and put them on a dish

4

先將川椒，放入生油中，慢火炸至出香味，過濾

Put Sichuan pepper into oil and fry it until you smell the chili. Remove excess oil

5

再在碗中放入紅椒粉，指天椒粉，糖，香醋，生抽，鹽，開勻，淋在雞上

Add the Sichuan pepper, red finger chili powder, red finger chili pepper, sugar, spice vinegar, light soy sauce and salt into a bowl and stir well. Pour the sauce over the chicken

相關食譜:

薑蔥雞 4款暖身熱飲 油鹽水浸筍殼 清酒煮蜆
分享在 whatsapp
分享在 facebook
分享在 linkedin

Follow Us

Facebook
Youtube
Instagram

訂閱最新食譜推介

關於我們 | 隱私條款 | 使用條款. Good Cook Channel Copyright © 2017 – 2021.

好煮播
Good
Cook
Channel

訂閱最新食譜推介