一品醉雞Drunken chicken

Name: 一品醉雞Drunken chicken by gin-gin
Ingredients: 農家雞chicken 1隻pc; 薑絲ginger slices 適量app; [料酒] 水water 1碗bowl; 蔥段scallion 適量app; [料酒] 冰糖rock sugar 5克g; 八角anise 3粒pcs; [料酒] 花雕chinese wine 1杯cup; 月季葉bay leaf 5片pcs

gin-gin

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一起跟著做！鼓勵作者

最近每次去凌太家都能吃到一品醉雞，所以特別討來食譜一試，味道果然99%接近，太感激啦！
Linda is really an expert in making various homemade cuisines. This summer signature dish impresses all her guests and I appreciate so much for teaching me.

食材

1隻pc

適量app

適量app

3粒pcs

5片pcs

料酒

水water

1碗bowl

冰糖rock sugar

5克g

花雕chinese wine

1杯cup

1
農家雞不肥不大，是做醉雞的最佳選擇： This is the best choice for making drunken chicken as its skin contains less fat.
2
把雞洗淨，瀝乾水分，裏外塗抹幼鹽，再把薑絲和蔥塞進裡面，醃製過夜； Clean the chicken thoroughly, apply fine salt and massage, insert some ginger and scallions, marinate overnight.
3
第二天，燒開一鍋滾水，放粗鹽、八角和月季葉； On the 2nd day, heat up a pot of water with some coarse salt, anise and bay leaves.
4
開大火，拿著雞頭放下去、拉上來，重複4次，回鍋水滾起再以小火煮20分鐘； When it brings to boil, hold the chicken head, put it down and up for 4 times, then simmer for 20 mins.
5
把雞撈起，置於事先準備好的冰水裡面浸泡半小時； Put the chicken into a big pan with ice water, soak for half an hour.
6
煮溶冰糖，離火加枸杞和昭興花雕酒，待涼備用； Melt the rock sugar with water in a sauce pan, turn off the heat and add some goji berries with Chinese cooking wine.
7
取出雞斬件（別完全切斷，因為之後翻過來擺會顯得整齊些），帶皮部分朝下，浸泡在料酒盤裏3小時以上； Cut the chicken into pieces with skin side soaked in the wine, set aside for at least 3 hours.
8
雞件翻過來排列整齊，立馬升級！ Rearrange all pieces in a neat way so it looks fabulous upon presentation.
9
等待下一餐品嚐，酒香定更濃郁！ Set aside in the fridge for later taste.