星期二, 9月 02, 2008

食譜: 通少茶熏雞 (Smoked chicken with tea leaves)


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今日天氣非常好, 氣溫有成32度呀, 好似夏天重臨一樣呀, lunch time 我同我同事出左去行左一陣, 仲食埋軟雪糕, 感覺真係無得頂呀

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哩排我對DSLR非常著迷, 其實我一直都有留意, 不過今時啲機價真係好平呀, 我真係好想買部呀, 因為我真係好鐘意影相呀, 哩幾日見佢又減價, 真係好鬼想買呀, 不過最後都無買, 我忍你.....多一陣啦

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今日出哩個雞食譜唔算容易, 講真, 我覺得浸雞真係難好多, 要浸到佢熟, 又唔可以老, 時間真係要掌握得非常準確先得, 我自問都未掌握得好, 近骨位置都係有啲唔熟, 所以哩, 真係要練多啲先得, 唔好因為難就退縮呀

我建議就係浸25分鐘,

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就檢查一吓, 用竹籤插入雞脾至骨, 如果有好多血水留出, 真係未得, 如果只係少少血水, 就即係差唔多8成熟, 浸多3-5分鐘好啦, 唔熟, 最多切左去唔食, 但太熟就無得救同埋好會難入口呀

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其實我有兩個步驟無寫到, 因為每口味唔同, 茶熏雞其實要鹹啲先好味, 所以最好浸前用鹽醃佢30分鐘, 但如果你怕鹹, 就唔需要咁做

另外, 我浸完覺得唔係好夠色, 所以我用老抽搽勻隻雞先熏呀, 但如果你浸完都夠晒色, 就唔需要咁做啦

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熏雞時, 唔需要熏太耐, 最要取個煙熏味道, 所以呢, 唔需要咁急放隻雞去熏, 等啲糖呀, 茶葉出晒味先, 再熏2分鐘已經夠晒

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雞要等凍先好斬呀, 熱辣辣去斬只會皮甩肉甩呀

雖然係難少少, 但味道真係唔錯, 值得大家一試

正所謂: 通少美味茶熏雞, 好食好味又好睇


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(密碼: tonytsang)
tonytsang and kareny recipy
烹調時間(Estimated cooking time): 55 minutes 
份量(portion): 4

紅字代表有資料提供, 請按下去
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tonytsang and kareny recipy
1- 冰鮮雞1磅半左右 (1 lbs of whole frozen chicken, thawed)
tonytsang and kareny recipy
2- 片糖1片, 壓碎 (1 piece of slab sugar, mashed)
tonytsang and kareny recipy
3- 普洱茶葉1/2杯 (1/2 cup of pu-erh tea leaves)
tonytsang and kareny recipy
4- 茉莉花茶葉1/4杯 (1/4 Jasmine tea leaves)
tonytsang and kareny recipy
5- 蔥4條, 切段 (4 green onion, cut into sections)
tonytsang and kareny recipy
6- 薑4片 (4 slices of ginger)
tonytsang and kareny recipy
7- 蜜糖4湯匙 (4 tbsp of honey)


份量自供參考 (just for reference only)
tonytsang and kareny recipy
1- 
老抽1杯 (1 cup of black soya)
tonytsang and kareny recipy
2-
 蠔油1/2杯 (1/2 cup of oyster sauce)
tonytsang and kareny recipy
3- 鹽1/2杯 (1/2 cup of salt)
tonytsang and kareny recipy
4- 水, 蓋過隻雞 (water to cover whole chicken)
tonytsang and kareny recipy



tonytsang and kareny recipy
1- 先將水煲滾, 加入蔥和薑煲3分鐘出味(圖1), 加入所有汁料, 待汁料滾起, 將雞慢慢浸入, 再慢慢抽起 (圖2), 重覆10次才放入汁料, 熄火焗約35分鐘
tonytsang and kareny recipy

2- 
雞取出待用, 鑊用錫紙包實, 放茶葉和片糖於中間, 再放入蒸架(圖3), 蓋上蓋中火煮至糖燒溶變黑, 青煙充滿, 才放雞入內蓋頂焗1分鐘火 (圖4), 熄火再焗多1分鐘, 拿出, 塗上蜜糖, 斬件上碟即成 
tonytsang and kareny recipy
1- Boil the water.  Add in the ginger and green onion and cook it for 3 minutes (fig.1).  Stir in the sauce mix and heat through.  Put the chicken in slowly and pull it out (fig.2).  Repeat this step 10 times.  Turn the heat off and drop it in the pot to simmer 35 minutes.
tonytsang and kareny recipy

2- Put the chicken aside.  Cover the wok with aluminum foil.  Put the tea leaves and sugar in the middle.  Add a steam rack in the middle as well (fig.3).  Close the lid and heat it through over medium heat.  Wait the sugar until melted and turned black, and the green smoke is coming out.  Put the chicken on the steam rack.  Close the lid and let it smoke for 1 minute (fig.4).  Turn the heat off and smoke it for additional 1 minute.  Coat it with the honey and cut into pieces.  Dish it up and enjoy it. 
tonytsang and kareny recipy

1-
雞可以先用鹽醃30分鐘
tonytsang and kareny recipy
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2- 為雞浸熟時間因雞而異, 不一定要35分鐘, 建議大家到25分鐘時, 檢查一吓
tonytsang and kareny recipy
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3- 雞煮得太耐會鞋, 不建議煮多過40分鐘
tonytsang and kareny recipy
1- You can marinade the chicken with salt for 30 minutes before cook
tonytsang and kareny recipy

2- Cook time is vary according to the side of the chicken.  Check the chicken after simmering it for 25 minutes. 
tonytsang and kareny recipy
3- It is not recommended to simmer the chicken over 40 minutes
tonytsang and kareny recipy

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