超易整薑蔥霸王雞 宴客精選菜! Steamed Chicken with Ginger and Scallion

出去一大班朋友食飯,叫返隻雞黎食係走唔甩,依個可以話係香港人既飲食傳統。自己學識點係屋企都煮到隻好雞都係每個鍾意宴請朋友返屋企食飯既必修課題,今次我地就分享我地整薑蔥霸王雞既經驗,一味成日係小菜館會食既菜式,係屋企其實都好易整架咋!

It’s no exaggeration to say that chicken plays a key role in Cantonese dinning culture. We always have a whole chicken whenever we have a big table meal. Learning how to cook chicken is hence an essential topic for people who like receiving guests at home. The Steamed Chicken with Ginger and Scallion we are going to share is a dish that can be commonly found in any Cantonese restaurant in Hong Kong. it’s actually very easy to make at home!

薑蔥霸王雞 Steamed Chicken with Ginger and Scallion

薑蔥霸王雞 Steamed Chicken with Ginger and Scallion

薑蔥霸王雞係客家名菜,其實即係蔥油白切雞,
而薑蔥係廣東菜系人人愛既家常味道,同啖啖肉既雞相當夾,面且賣相得體,用黎招呼朋友好快就會成碟得返骨了

Steamed Chicken with Ginger and Scallion is a Hakka style dish but the use of ginger and scallion is a very Cantonese flavour so people in Hong Kong love this dish. Together with the presentable looking of the dish, it’s always a popular dish on table

啖啖肉又有香濃既薑蔥味,好正既薑蔥霸王雞!
對筷子係咪好靚? 係Cutipol Goa Tiffany Blue筷子組合黎!

A mouthful bite of chicken meat with the aromatic ginger and scallion, what a lovely dish!
Are the chopsticks beautiful? It’s the Cutipol Goa Tiffany Blue chopstick set!

材料有一隻雞(清洗好),一塊薑同大量蔥,仲有蠔油同紹興

Ingredients include a whole chicken (rinsed), a chunk of ginger and lotsssss of scallion. For seasoning we have oyster sauce and Shaoxine wine

我地準備雞既醃料先,先將部份薑蔥切段再稍為拍爛

First we are going to prepare the marinade. Slice and crush some ginger and scallion

薑蔥撈埋適量既鹽

Add some salt and mix well

然後就將佢地塞落雞腔

Stuff the marinade into the inside of the chicken

再係表面塗抹適量鹽
成個醃既過程要考慮埋鹽稍後會同醬汁混和,所以注意份量唔洗太多

Put some salt onto the chicken
The marinade will later mix with the sauce, so don’t need to add to much salt here

由佢醃起碼一個鐘
我地用既鍋係日本 Vermicular琺瑯鑄鐵鍋22厘米

Let it marinade for an hour
The pot we used was Vermicular Oven Pot Round 22cm

將鍋放入蒸爐,100度蒸45分鐘
我地今次就用最傳統既蒸法,煮雞仲可以用到唔同既方法,例如無水蒸同慢煮,我地有機會都會試下,再同大家分享

Put the pot into steam oven. Set 100°C for 45 mins
We used the traditional way of steaming for this time. To make this dish we can also consider to us methods like waterless steaming or sous vide.

蒸緊雞既時候可以切定大量蔥絲同埋薑絲
今次D薑切左薑米,不過都係切絲效果好似好D

While steaming the chicken we can prepare the sliced scallion and ginger
We chopped the ginger for this time but turned out that sliced ginger should be better

隻雞蒸好喇! 可以先將佢拎開

After steaming the chicken we could set it aside for cooling down

雞攤涼後,就可以斬雞,鋪上薑同蔥,已經係薑蔥霸王雞既模樣
下次會分享下我地斬雞既方法

When it’s cooled down we can chop the chicken and put the ginger and scallion on top
Next time we will also share our way of chopping chicken

淨低既雞汁,我地隔一隔走d油先,想膽固醇爆表都可以選擇唔隔油
隔完油就可以加糖、蠔油同紹酒調調味了

For the soup remained, we can first skim it
After that we can add sugar, oyster sauce and Shaoxine wine for seasoning

淋上調好味既雞汁,淋係周圍就可,唔好淋上蔥度

Pour the seasoned soup to the chicken. Avoid soaking the scallion with the soup

燒好滾油,淋上蔥面,完成!

Boil some boil and pour to the scallion. Done!

宴客精選-薑蔥霸王雞,好睇又好食!

A nice dish of Steamed Chicken with Ginger and Scallion!

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唔同地方既人做雞有唔同方法,我地一樣鍾意學

People from different regions have different ways of cooking chicken

台灣夜市鹽水雞 在家自製攻略 Making Taiwanese Salty Chicken at Home

講起雞,要介紹下我地煲既花膠雞煲素翅

Our imitate shark fin in chicken broth is very delicious, and easy to make

超濃厚花膠雞煲翅的秘訣 How to Make Shark Fin in Chicken Broth with Fish Maw Extra Creamy

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