口水雞
1.5
4
- 28 6 月, 2018
- 6:00 下午
材料
- 雞 2斤
- 幼鹽 3茶匙
- 紹酒 3湯匙
- 1200g Chicken
- 3 tsp Fine Salt
- 3 tbsp Shaoxing Wine
醬汁
- 生油 8湯匙
- 川椒 5茶匙
- 指天椒粉 3茶匙
- 指天椒碎 3茶匙
- 糖 8茶匙
- 香醋 2湯匙
- 生抽 2湯匙
- 鹽 1茶匙
- 8 tbsp Oil
- 5 tsp Sichuan Pepper
- 3 tsp Red Finger Chili Powder
- 3 tsp Red Finger Chili Pepper
- 8 tsp Sugar
- 2 tbsp Spice Vinegar
- 2 tbsp Light Soy Sauce
- 1 tsp Salt
烹調步驟
1
先將雞用幼鹽,紹酒,搽勻內腔及表皮,醃1小時
Marinate the chicken with fine salt and Shaoxing wine for 1 hour
2
將雞放入水中,將火開至最少,待滾後熄火焗1O分鐘(低溫煮)
Put the chicken in a pot of water and cover the lid. Use slow heat and bring the water to boil. Turn off the heat and simmer for 10 minutes
3
取出待暖後用思高™牌鈦金屬廚房剪刀剪好上碟
Take out the chicken and cool it until warm. Then use Scotch™ Titanium Kitchen Scissors to cut the chicken into pieces and put them on a dish
4
先將川椒,放入生油中,慢火炸至出香味,過濾
Put Sichuan pepper into oil and fry it until you smell the chili. Remove excess oil
5
再在碗中放入紅椒粉,指天椒粉,糖,香醋,生抽,鹽,開勻,淋在雞上
Add the Sichuan pepper, red finger chili powder, red finger chili pepper, sugar, spice vinegar, light soy sauce and salt into a bowl and stir well. Pour the sauce over the chicken
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