口水雞

口水雞

| EN
| 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

材料

  •  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
  • 8茶匙
  • 香醋 2湯匙
  • 生抽 2湯匙
  • 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

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