煮:white cut chicken

客戶送上自家農場走地雞,試試身手!

{白切雞}

  1. 兩斤重小母雞,劏好洗淨抹乾。
  2. 高身鍋,下薑、蔥、上湯,大滾下雞,加蓋滾 2 分鐘,熄火勿開蓋,浸 30 分鐘至雞熟透。
  3. 將雞取出,浸冰水 15 分鐘,抹乾斬件。
  4. 蔥絲、切片大青辣椒、豉油,贊油,蘸雞用。
  5. 食前磨薑蓉,加少量鹽及麻油撈勻,蘸雞用。

{啤註:(1) 以浸雞上湯代水,煲成滋味雞飯。(2) 上桌前將上湯、甜豉油及麻油拌勻,淋於雞面。}

Advertisements

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s