淘大廚藝坊:柱候雞(家禽篇) скачать в хорошем качестве

淘大廚藝坊:柱候雞(家禽篇)

柱侯香蔥雞 材料: 光雞1隻900g(1 1/2斤), 紅蔥頭5粒, 蔥3棵(切兩段), 水1/2杯 醃料: 淘大柱侯醬3湯匙, 糖1 3/4茶匙, 紹酒1茶匙,淘大特級蠔油1茶匙, 淘大極品純芝麻油1茶匙 做法: 1. 光雞洗淨, 抺乾水, 將醃料塗上雞內外。 2. 燒熱油, 爆香蔥頭, 放入雞隻略煎兩邊。 3. 下蔥段舖滿鑊底, 放上雞隻, 加水1/2杯煮滾, 蓋上鑊蓋, 轉小火煮12分鐘, 再反轉雞隻煮13分鐘, 熄火焗5分鐘。 4. 取出蔥段, 開火把雞隻翻轉, 使色澤均勻, 拿出雞隻, 待涼, 斬件排放碟上, 淋上原汁, 即可。 *四人份量 Chicken in Chu Hou Sauce Ingredients: 900g whole chicken (1 1/2 tael), Shallot 5 pcs, Spring onion 3 stalks (cut into 2 sections), Water 1/2 cup Marinade: Amoy Chu Hou Sauce 3 tbsp, Sugar 1 3/4 tsp, Shaoxing wine 1 tsp, Amoy Premium Oyster Sauce 1 tsp, Amoy Pure Sesame Oil 1 tsp Method: 1. Wash chicken and wipe dry. Brush both the inside and outside of chicken with marinade. 2. Heat the oil. Sauté shallots and briefly fry both sides of chicken. 3. Add spring onions to bottom of wok and place chicken on top. Add 1/2 cup of water and bring it to boil. Cover the lid and cook for 12 mins over low heat. Turn chicken over and cook for 13 mins. Turn off the stove and leave covered in the wok for 5 mins. 4. Take spring onions out. Turn on the heat and turn the chicken over to make it colours evenly. Take out chicken and leave to cool. Cut chicken into pieces. Place them on plate. Pour the sauce onto them.