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| Name | 广式白斩鸡 Cantonese Boiled Chicken |
| Video Uploader | Video From Nanyang Kitchen |
| Upload Date | This Video Uploaded At 09-01-2021 02:00:05 |
| Video Discription | 啊豪师傅的这道白斩鸡是从广东佛山买师学艺学回来的。秘方重点是‘3落3起，细火煮12分钟，焗20分钟，浸冰水15分钟’。至于做法细节，师傅会在视频里为大家一个一个的做解说。同时，师傅也会教大家如何斩碟漂亮的白斩鸡。还有，视频有彩蛋哦！大家快来看视频把这菜学起来，今年就做道广式白斩鸡迎新年！ 姜蓉沾鸡酱做法👉https://youtu.be/BL7-ABgmrxw 分量：5-6人份 准备时间：15分钟 煮时：1个小时 材料A： 1只（1.8公斤）菜园鸡 1段/50克 姜（去衣切片） 6瓣 蒜头（去衣切片） 1粒 大葱头（去衣切片） 4棵 芫茜头 5棵 葱 2汤匙 油 1汤匙 盐 1锅 水（盖过鸡） 1锅 冰水（盖过鸡） 材料B（沾酱）： 2汤匙 特级酱油 2汤匙 开水 1汤匙 葱花 1汤匙 芫茜 准备功夫： 1. 把菜园鸡洗净，在鸡颈下部开个洞 2. 把材料B拌匀待用 做法： 1. 热锅，加入油待热 2. 加入姜，蒜头和大葱头，炒匀爆至金黄色 3. 加入芫茜头和葱，炒匀 4. 加入一大碗水，炒匀，移入一个深锅里 5. 加入适量的水（盖过鸡）和1汤匙盐，盖上，大火煮滚 6. 起盖，转小火 7. 抓着鸡头吊起鸡只，1浸1起的泡入汤锅，共做3次 8. 鸡只入锅，免盖煮12分钟 9. 熄火盖上，用锅里的余温把鸡只焗个20分钟 10. 起盖，鸡只出锅，泡入含有冰水的锅里15分钟 11. 鸡只起锅，沥水斩块*， 完成 *小提示：喜欢吃带点温热的白斩鸡，可以在鸡只斩块后，用煮鸡的汤烫热后才上桌 询问或预订： Ipoh Ipoh Kafe 地址：26, Jalan SS2/10, SS 2, 47300 Petaling Jaya, Selangor. 电话：017-873 6733 Boiled chicken is a must during every CNY, let’s find out all the tips and tricks from Chef Eric on how to make the Cantonese-style boiled chicken! Ginger Dipping Sauce👉https://youtu.be/BL7-ABgmrxw Portion: 5-6 pax Prep Time: 15 minutes Cook Time: 60 minutes Ingredients (Set A): 1 pc kampong chicken (1.8kg) 50 g ginger (discard skin, slice it) 6 cloves of garlic (discard skin, slice it) 1 pc onion (discard skin, slice it) 4 pc coriander root 5 pc spring onion 2 tbsp cooking oil 1 tbsp salt 1 pot water (enough to submerge chicken) 1 pot iced water (enough to submerge chicken) Ingredients (Set B - for dipping sauce): 2 tbsp soy sauce 2 tbsp water 1 tbsp spring onion 1 tbsp coriander Preparations: 1. Wash the chicken, cut a hole on the neck 2. Mix all Ingredients B and set aside Steps: 1. Heat the wok with cooking oil 2. Add ginger, garlic, onion and saute until golden brown 3. Add coriander, spring onion and fry evenly 4. Add one bowl of water, fry evenly, shift to a pot 5. Add water (enough to submerge chicken), 1 tbsp salt, cover with a lid and bring to boil with high heat 6. Lift the lid, switch to low heat 7. Grab the chicken head, lift and submerge it 3 times 8. Leave the chicken in the pot, boil without lid for 12 minutes 9. Turn off the gas and cover with a lid, simmer for 20 minutes 10. Lift the lid, retrieve the chicken, soak into iced water for 15 minutes 11. Retrieve the chicken, drain and chop, it’s done! * Tips: You can blanch the chicken with hot water after being chopped if you prefer to serve warmer chicken #南洋风味家常菜单 #友煮意 #新年年菜 #nanyangkitchen Visit our website for more recipe: https://www.nanyangkitchen.co/ Like us on FB: https://www.facebook.com/nanyangkitchen.co/ Follow us on IG: https://www.instagram.com/nanyangkitchen.co/ Subscribe to our YT channel: https://www.youtube.com/c/nanyangkitchen |
| Category | Howto & Style |
| Tags | 广式白斩鸡 | 白斩鸡 | 白斩鸡做法 | 白切鸡 | 白切鸡的做法 | 白切鸡的正宗做法 | cantonese boiled chicken | boiled chicken | boiled chicken recipes | boiled chicken breast | cantonese poached chicken | cantonese poached chicken recipe | poached chicken | poached chicken breast | poached chicken thighs |
