薑蔥雞

材料

雞 1隻

薑 6兩

蔥 6兩

蒜 6兩

粗鹽 8兩

雞粉 少許

做法

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

2. 落鑊爆香薑、蔥及蒜，加少許水讓姜蔥味道更快出來

3. 把所有材料放進步驟1的鍋內，再加入大量的鹽而令水的鹽度近乎海水的鹽度

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

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，完成

6. 製作蔥油方法簡單：把蔥切碎加入少許雞粉或鹽，再倒入滾油即成

Ingredients

1 Chicken

6 tael Ginger

6 tael Green Onion

6 tael Garlic

8 tael Salt

Pinch Chicken Powder

Steps

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

3. 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. 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. 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

6. To prepare the scallion oil: slice the green onion, add a bit of chicken powder or salt in it, and pour in hot boiling oil and ready to serve