初試煙燻沙薑雞 First Trial on Smoked Sand Ginger Chicken

煙燻沙薑雞 Smoked Sand Ginger Chicken

我地WFH既生活日常,就係平日煮d簡單小菜,而週末就可以花多d時間研究特別d既菜色。今次睇職人吹水Youtube介紹整鹽焗雞,自己加少少唔同做法,整左依隻煙燻沙薑雞。

With work-from-home arrangement, we are able to make simple dishes on weekdays. During weekend, it’s time to expand our recipes by trying new dishes! This smoked sand ginger chicken was our project for this weekend!

煙燻沙薑雞 Smoked Sand Ginger Chicken

煙燻沙薑雞 Smoked Sand Ginger Chicken

煙燻沙薑雞既雞皮滲滿蔥香煙燻味,同沙薑醃料非常配襯,肉質亦鮮嫩多汁,非常好食!

The skin of Smoked Sand Ginger Chicken was filled up with smoky aroma. It went very well with the sand ginger marinade. Also with the tender and juicy chicken meat, the whole dish was amazing!

入坑經歷分享 我們超過30件的Le Creuset收藏 Happy Sharing of Our LC Collection

買左隻龍江雞,大約2斤
We bought a Lung Kong Chicken in around 1.2kg

煙燻沙薑雞 Smoked Sand Ginger Chicken

首先清洗隻雞,係內櫳拎出兩塊雞油,然後將雞稍稍抹乾,用粗鹽將裹外都搽勻,醃佢一個鐘,等肉質回復彈性
First we rinsed the chicken. Take the 2 pieces of lipid out from the inside. Wipe dry the skin and then massage both the exterior and interior with crude salt. Rest for an hour in order to revitalize the meat texture

等緊醃雞有d悶,可以整杯手沖咖啡
今日沖左杯Gardelli既盧旺達Kirambo,最特別係佢有淡淡既玫瑰味

Make a pourover coffee if you are bored during waiting for the marination
This is Gardelli’s Kirambo from Rwanda. The rose fragrance is a mark of this coffee

食完1隻又1隻既開胃菜 B仔雞翼尖! Delightful Appetizer! Hot and Sour Chicken Wing Tips
30分鐘極簡易豉油皇雞脾 Super Easy Soy Sauce Chicken Legs in 30 Mins
簡易版雲吞雞鍋 20分鐘 Easy Way to Make Wonton Chicken Soup in 20 Mins
神奇組合 無水蒸腐乳雞翼 Magical Combo Waterless Steamed Chicken Wings with Fermented Bean Curd

剪去腳趾,晾乾水
Chop off the toes and leave it dry

準備沙薑醃料:乾沙薑約30g、鹽一茶匙、雞粉一茶匙同適量五香粉。用攪拌機將沙薑攪成粉,然後將所有調味料混和即可,可以試下味,避免太咸
Prepare the sand ginger marinade. Dry sand ginger ~30g, salt 1tsp, chicken powder 1tsp, a handful of Chinese five spices. Blend the sand ginger to powder form and then mix all the seasoning. Taste the marinade to prevent it to be too salty

抹乾隻雞
Towel dry the chicken

加上醃料
Apply the marinade

醃3個鐘
Rest it for 3 hours

差唔多醃起,就可以準備大量蔥、薑同紅蔥頭
When the marination is almost done, prepare plenty of scallions, ginger and shallots

將一部份既蔥薑紅蔥頭塞入雞內
我地仲塞左條烚起左既臘腸,唔塞都得

Stuff some of the scallions, ginger and shallots into the interior.
We also stuffed a cooked Chinese sausage in. That’s optional

開猛火燒紅鑊,將之前拎左出黎既雞油用黎起鑊
Preheat the work on high heat. Add the lipid we have taken out earlier

將蔥薑紅蔥頭依次序鋪上鑊
Place the scallions, ginger and shallots in sequence on the wok

放上雞,倒入適量紹興,蓋上鑊,大火焗10分鐘。中途開蓋兩次,補充紹興。想做到煙燻效果,唔好落大多酒

Place the chicken on top. Pour a touch of Shaoxing wine. Cover the lid. Cook the chicken on high heat for 10 minutes. During this period, open the lid for 2 times to replenish some wine. To make it smoky, do not add too much wine

大火焗左10分鐘,開蓋落最後一次紹興,然後蓋上蓋,轉細火焗10分鐘
After cooking on high heat for 10 minutes, pour the wine for the last time. Then cover the lid again and switch to low heat for 10 minutes

10分鐘過去,反轉隻雞,再冚蓋焗多10分鐘。依個時候隻雞已經變成好靚既蜜糖色
After 10 minutes, flip the chicken over. Cook for another 10 minutes with the lid covered. During this time the skin has already turned to the seductive color of honey

煮起,攤暖佢切起就可以上碟開餐喇!
After finishing cooking, rest the chicken until it’s less hot. Then we can chop it nicely and start eating!

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