薑蔥白切雞


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吃白切雞的主旨其實是那盤薑蔥, 單單伴白飯就吃下兩碗。這瑞典冰鮮雞賣港幣約五十元,我娘說超抵食,「香港買隻活雞要成百五蚊㗎!」原本咁誇張…

瑞典香港街坊Tommy 分享的浸雞食譜,非常容易做,也非常容易做得美味。我在面書貼了,發覺大家都喜歡,幾位朋友跟著做,告訴我連奶奶也大讚。

以下是Tommy 撰寫的浸雞食譜:

材料:冰鮮雞一隻、粗鹽1/3個飯碗、水3L、蔥1條、麻油1湯匙
1)一個大煲,放3L水、蔥1條、麻油1湯匙、粗鹽1/3個飯碗,煲滾
2)煲水期間,用1茶匙幼鹽瀋入雞內籠,部份瀋在雞皮上,捽勻
3)水滾後,將雞原隻放入熱水,背脊向天內籠充滿熱水。
4)搇蓋,熄火,浸30-35分鐘。中間不要多手打開蓋
5)35分鐘後,將雞取出,浸冰水或沖凍水,令雞皮爽滑。
6)煲滾浸雞鹽水,斬雞,斬好後,畢兩殼浸雞鹽水淋落雞肉上,然後倒咗佢。食得!
7) 如果喜歡配薑蔥,可在浸雞期間,磨薑切蔥加少少鹽,淋上滾油,就有一碟自家製薑蔥。

祝各位周末好好味!

5 thoughts on “薑蔥白切雞

    1. I haven’t eaten 薑蔥白切雞 for ages !! My wife would prefer to have the chicken well cooked, which is not the way I remember how my mom prepared and served it !!

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