薑蔥雞

| EN
| EN
難度
3/5
需時 (分鐘)
45
份量 (人)
4
難度
需時 (分鐘)
份量 (人)
3/5

45

4

材料

  • 1隻
  • 6兩
  • 6兩
  • 6兩
  • 粗鹽 大量
  • 雞粉 少許
  • 1 Chicken
  • 6 tael Ginger
  • 6 tael Green Onion
  • 6 tael Garlic
  • Salt
  • Pinch Chicken Powder

烹調步驟

1

燒一鍋熱開水,洗淨雞腔和剪掉雞腳,並在雞胸及雞脾處開洞

In a pot, bring the water to boil. Clean the chicken thoroughly and cut away the feet. Make holes in breast and 2 thigh so that it will be fully cooked easily

2

落鑊爆香薑、蔥及蒜,加少許水讓姜蔥味道更快出來

Stir-fry the ginger, green onion and garlic in a pan, add a little bit water into the pan until smell comes out

3

把所有材料放進(1)的鍋內,再加入大量的鹽而令水的鹽度近乎海水的鹽度

Place all the ginger, green onion and garlic into the pot of boiling water. Then add plenty of salt into the water until as salty as sea water

4

把已處理的雞放入鍋中,可以把雞抽動一下好讓水能流通至整個雞腔內

Add the chicken into the pot, hold the neck and move up the chicken a few times to allow water goes inside the chicken

5

蓋上鍋蓋,水再滾後關火。浸35分鐘之後再開火,滾起後關火

Cover the lid, turn off the heat after boils and let it sit for 35 minutes until it is fully cooked. Reheat again before serve

蔥油做法

1

把蔥切碎加入少許雞粉或鹽,再倒入滾油即成

Slice the green onion, add a bit of chicken powder or salt in it, and pour in hot boiling oil

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