豉油鸡(又名酱油鸡)

2024-05-14 18:02:50 298

豉油鸡(又名酱油鸡)
广东人除喜欢白斩鸡外,还很喜欢豉油鸡、啫啫鸡、路边鸡等等,笔者就谈谈豉油鸡吧。广东人的豉油,也就是普通话的酱油,用来做鸡也可是有讲究的,除材料的讲究,还有火候的讲究。不过,笔者为业余水准,尽量做得完美或追求正宗,但不可能正宗,呵呵。

Details of ingredients

  • 冰冻鸡一只约600克
  • 老抽2大匙
  • 生抽6大匙
  • 蚝油3大匙
  • 精盐1小匙
  • 红糖1大匙
  • 冰糖20克
  • 葱头2颗
  • 生姜6片
  • 果皮1大块
  • 甘草2块
  • 桂皮1小块
  • 香叶2片
  • 清水3杯或多些
  • 芝麻油1大匙

Technique

  • 难度高级
  • 工艺其他
  • 口味咸鲜
  • 时间三小时

Steps to make 豉油鸡(又名酱油鸡)

  • 1.鸡只解冻后放入大碗,加精盐1小匙,注入冻水,调匀。泡约20分钟以解雪藏味和去血水。
  • 2.把汤汁调料入一锅,放水约3杯或多些。
  • 3.放入鸡只,开中火,把汤汁烧开。
  • 4.汤汁烧开后关小火,撇去浮沫,不要开大火煮。
  • 5.不断勺些汤汁浇在鸡面上,约5-8分钟。
  • 6.用筷子把鸡只翻转,再浇汤汁在鸡面上约5分钟。
  • 7.把鸡屁股向上,让汤汁在鸡前端也好好泡一下。
  • 8.再把鸡屁股向下,再泡约5分钟,总之就是把鸡的前后左右都浸泡,大概20分钟后,再用筷子扎入鸡肉最厚的地方,不渗血水,基本OK,当然,鸡只大的要浸泡久些。
  • 9.鸡熟后盛起,涂一层芝麻油,放晾,后再涂一层芝麻油,完成。Enjoy !
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