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
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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9等待下一餐品嚐，酒香定更濃郁！ Set aside in the fridge for later taste.
