星期二, 8月 02, 2011

[通少食譜]芝麻醉香雞 (Drunken Chicken with roasted sesame)

通少好介紹: 芝麻醉香雞 (Drunken Chicken with roasted sesame)

  多謝yahoo, 無端端要所有blogger 升級, 新的yahoo blog 真係很差, 之前的優點全被毀滅, 我在blog 建立的分類等等也是無一幸免, 實在令人失望得很, 本來我以yahoo blog為主基地都不得不搬遷, 通之廚房新的url 是: www.tonykarenkitchen.com, 希望大家記得, 我真的有點想放棄yahoo

今日和大家分享醉雞,
大家不要以為醉雞一定是很難整, 我今次用雞全脾去整, 既簡單, 又容易掌握, 只要做足我寫的步驟, 你無理由會做唔到的

老實講, 我自己唔多喜歡醉雞, 因為這個餸酒味真的十分重,
未吃都已經想醉了, 我自問唔係酒鬼, 所以唔覺得特別好味道, 但若你喜歡酒香味, 這個餸你絕不能錯過

酒味超濃, 雞又滑又多汁, 特別這個是浸雞, 雞肉比較滑身嫩口, 雞皮浸過冰水變得爽口彈牙, 就
算我只用普通的急凍雞脾, 一樣十分好味道

好多時, 大家或許會掃上麻油, 但做醉雞的話, 我唔多建議, 麻油味道太濃, 會將酒香減低, 影響效果, 反而用熟芝麻就較好, 因為香但不濃,
能提升香味但不會喧賓奪主

將醉雞預早整好, 隔天才好好享用, 天氣越熱越好, 吃一舊酒香撲鼻, 入口涼快無比, 若再伴海蜇, 酸酸的紅白蘿蔔絲一起吃, 真的是煩惱全消,
賞心樂事, 大家記得要試下啦


按此列印食譜 (Print Recipes)
檔案密碼是 (Password): tonytsang

[Prep 準備: N/A | Cook 烹調: 45 minutes | For 份量: 4 people | Calories 熱量: 1450 (Estimated/ 估計) ]
http://tonykarenkitchen.com/
材料 Ingredients
1- 雞全脾850克 (850g of whole chicken legs)

2- 蒜頭6粒 (6 cloves of garlic)
3- 青蔥5條, 切段 ( 5 green onion, sectioned)
4- 薑片4塊, 去皮 (4 slices of peeled ginger)
5- 冰粒20多粒 (20 ice cubes)

6- 熟芝麻1湯匙(1 tbsp of roasted sesame seed)
http://tonykarenkitchen.com/
汁料 Sauce mixture [份量只供參考 (just for reference only)]
1- 清雞湯1罐 (1 can of chicken broth)
http://tonykarenkitchen.com/
2- 玫瑰露酒1/4量杯[50毫升] (1/4 cup[50ml] of Chinese rose wine)
3- 鹽1/3茶匙 (1/3 tsp of salt)
4- 紹興花雕酒1量杯[220毫升] (1 cup [220ml] Shaoxing Wine)
5- 糖1/3茶匙 (1/3 tsp of sugar)
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做法 Steps

http://tonykarenkitchen.com/
1- 先將雞脾去肥, 用1-2茶匙粗鹽擦勻雞脾四周(每隻要擦1-2分鐘), 再用清水洗淨, 煲內註約3升的清水, 放入薑片, 青蔥和蒜頭[圖1], 用大火煲滾, 將每隻雞脾放入[圖2], 待水再滾起, 熄火蓋頂焗20分鐘, 再開大火, 將水再次煲滾, 熄 火蓋頂再焗20分鐘, 煮雞脾時, 再另一煲內放入汁料, 用慢火煲至糖溶化[但切勿煲至滾起] 備用
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2- 再於另一空煲內注入約2升的凍水, 加入冰塊將水變成冰水, 雞脾浸入冰水急凍[浸約15分鐘][圖3], 然後小心拆肉去骨[如喜歡有骨的話好以連骨斬件], 將雞肉放入大碗中 [皮向下, 肉向上], 再倒入汁料, 用碟壓實[圖4], 雪1天, 然後倒去汁料, 倒扣上碟, 再灑上芝麻即成
http://tonykarenkitchen.com/http://tonykarenkitchen.com/
1- Remove the fat from the chicken legs.  Brush and massage the chicken leg with salt for 1-2 minutes.  Rinse it under the hose and clean it well.  Add about 3 liter of water in a empty pot.  Add in ginger, green onion, garlic, and bring the water to boil [fig1].  Add the chicken legs into the boiling water [fig.2].  Cook until the water is boiling again.  Turn off the heat.  Cover and Simmer for 20 minutes.  Turn the heat to high and bring the water back to boiling.  Turn off the heat.  Cover and Simmer for another 20 minutes.  While simmer the chicken leg, mix the sauce mixture into another pot.  Heat it with low heat until the sugar and salt is dissolved [Do not bring it to boil].  Put it aside.
http://tonykarenkitchen.com/ 
2- In another container, add about 2 liter of cold water with the ice cubes.  Soak the cooked chicken legs into the icy water for about 15 minutes [fig.3].  Remove the bone and cut the chicken into large pieces [if you would like to have the bone as well, just chop the chicken into large pieces].  Put the chicken into a empty container [make sure the chicken skin faces down].  Add in the sauce mixtures[fig.4].  Cover it well.  Put it into the fridge for 1 days.   Before serve, remove the sauce mixture from the contains.  Remove the chicken from the container and put it on a dish.  Top with the roasted sesame seed.
http://tonykarenkitchen.com/
貼士 Tips
1- 用鹽擦過雞皮, 會令雞皮更滑嫩, 也能去除雪味的, 煮好的雞脾用冰水浸過, 皮才會爽口彈牙, 此步驟絕不能忘記


2- 玫瑰露酒不一定要加, 但加了會香濃很多的, 值得一試
 
http://tonykarenkitchen.com/
3- 浸過雞的醉雞汁可以重用, 但最好不要用太多次, 以免雞汁變壞吃壞自己


1- Brush and massage the chicken with salt will make the skin smooth and remove the stain.  Soak the cooked chicken leg is a key step.  It will make the chicken skin crispier.

2- Rose wine is option.  But it add extra flavor to the chicken.

3- You can re-use the sauce mixture for few times.  However do not over using it as it may turns bad.


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6 則留言 :

  1. hi~~我都有整過醉雞(翼),不過通常都係去買李x記醉雞汁,因為我好懶,而且好方便,個個朋友都大讚好味呢!我估味道應該冇太大分別呱… :-P

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  2. 我都好想參加, 但我係住係加拿大, 應該唔合資格吧~~

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  3. Dear 通少,
    哎呀,真係好可惜啊~~
    咁你識唔識一啲寫食評的blogeer啊,可以介紹俾我嗎?
    謝謝你啊!!
    step

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  4. 通少~!我一路都有追開你個blog,一路都想跟煮,今次見到醉雞(因為男友喜歡)即做!
    結果好得!媽媽話食兩件都"醉"喇...
    多謝你!!我會繼續追落去

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  5. 去yahoo blog找找不眠皇子啦, 他人氣最高 ;)

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  6. Kiwi: 好開心聽到你的意見, 你一家都喜歡就好啦, 日後也歡迎你繼續試試我其他食譜, 如果有任何寫得不夠好或不清楚的地方, 都歡迎你隨時留言比我呢 :-D

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