一品醉雞Drunken chicken

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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

農家雞chicken 1隻pc
薑絲ginger slices 適量app
蔥段scallion 適量app
八角anise 3粒pcs
月季葉bay leaf 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.
贊助
2017/11/24 發表 528 瀏覽

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