客家蒸鹹雞 Steamed Chicken in Hakka Style скачать в хорошем качестве

客家蒸鹹雞 Steamed Chicken in Hakka Style

🟢材料 雞1隻 薑、蔥適量 紹興酒2湯匙 鹽 2茶匙 🟢做法： 1️⃣徹底清洗雞肉並去除內臟。將雞掛起來瀝乾水，大約30分鐘左右。 2️⃣ 用2茶匙鹽，2湯匙紹興酒和薑汁均勻地塗抹在雞肉裡外，將薑渣和蔥和薑放入雞腔中，醃製2個小時。 3️⃣用大火蒸雞15分鐘後轉中火蒸剩下的10分鐘，靜置5分鐘後才打開蓋子。 ` 🟢Ingredients: Chicken - 1 Ginger, Spring onions - as needed Shaoxing wine - 2 tbsp Salt - 2 tsp 🟢Cooking directions: 1️⃣Clean the chicken thoroughly and remove the internal organs. Hang the chicken to dry for about 30 minutes. 2️⃣ Mix 2 tsp salt, ginger juice and 2 tbsp Shaoxing wine spread evenly inside and outside of the chicken. Put the ginger residue and spring onions into the chicken cavity. Marinate for 2 hours. 3️⃣ Steam the chicken over high heat for 15 minutes, turn to medium heat for the remaining 10 minutes. Let it sit for 5 minutes before opening the lid.    / @oeliving   ❤️請訂閱本台第二頻道 《好易生活頻道 oe living》 ✳ 網友可到Facebook群組**香港菜HK dishes**分享個人作品和煮食心得。  / 1885999698348679   ✳ 🍋請開啓字幕：屏幕右下角⏩設定⏩CC字幕 Turn on captions in the bottom right corner of the screen： ⏩Settings⏩CC Captions🥒