糟醉鸡

2024-05-27 15:02:54 464

糟醉鸡
糟菜是我们夏天最受欢迎的一道凉菜,超市里有醉卤出售但是吃不到酒香味,和糟卤差不多,这次我用糟油和花雕酒调和的味道真的是超级的棒。这是半只走地鸡,延长了煮的时间以确保鸡肉的口感,肉质非常的鲜香。

Details of ingredients

  • 鸡 辅料850g
  • 糟油200g
  • 花雕酒80g
  • 料酒20毫升

Technique

  • 难度简单
  • 工艺其他
  • 口味糟香
  • 时间三小时

Steps to make 糟醉鸡

  • 1.鸡洗净
  • 2.准备葱和姜片
  • 3.准备糟油和花雕酒
  • 4.先把鸡冷水下锅焯水后捞起洗净
  • 5.再把鸡放入汤锅倒入开水,把葱姜加入
  • 6.加入料酒后盖上大火煮开后转中小火煮至鸡肉熟(约一个半小时)
  • 7.之后捞起浸入冰水里待凉透后捞起沥干水
  • 8.斩块后倒入调好的糟醉卤里盖上进冰箱冷藏2个小时以上
  • 9.上桌
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