Introduction 簡介
Chicken holds a special place in Cantonese food culture, appearing at everyday family meals as well as festive banquets—hence the familiar saying, “No banquet is complete without chicken.” Inspired by the traditional technique of gently steeping chicken, this recipe uses low, controlled heat to keep the meat tender and juicy. Ginger, spring onion, Hua Diao wine and sesame oil add fragrance without overshadowing the chicken itself.
雞喺廣東飲食文化入面佔有重要地位，由日常家庭飯餸到節慶宴席都少不了佢，所以廣東有「無雞不成宴」嘅講法。呢個食譜參考咗傳統浸雞嘅做法，用低溫慢慢浸熟，令雞肉保持嫩滑多汁。薑、蔥、花雕酒同麻油增添清香，又唔會蓋過雞肉本身嘅鮮味。
This version is designed to make Cantonese-style chicken easier and quicker for day-to-day cooking. Since there are only two of us, it uses chicken Maryland pieces instead of the traditional whole chicken. Chicken Maryland is also easy to find in Australia, giving us a practical portion for an everyday meal rather than a dish reserved for the banquet table.
為咗令廣東式煮雞更簡單快捷，適合平日喺屋企煮，呢個版本用雞全髀代替傳統全雞。屋企只有我哋兩個人，雞全髀嘅份量更加合適，而且喺澳洲亦都容易買到，唔洗過節先食雞，平日都可以輕鬆煮嚟食。
Tips 小貼士
Use a small pot of about 1.8 litres so that 1 litre of water is deep enough to cover the chicken. Keep the poaching liquid at about 85°C with only gentle movement rather than a rolling boil; vigorous boiling can tighten the meat and damage the skin.
建議用大約1.8公升容量嘅小鍋，令1公升水足以浸過雞髀。浸煮時將水溫保持喺大約85°C，水面只需要輕微郁動，唔好大滾，否則雞肉容易變韌，雞皮亦可能會破。
Before resting the chicken, insert a clean food thermometer into the thickest part without touching the bone. The centre must reach at least 75°C; if it has not, continue poaching and check again before turning off the heat.
焗浸之前，用乾淨嘅食物溫度計插入雞髀最厚嘅位置，避免掂到雞骨。中心溫度必須達到最少75°C；如果未夠溫度，就要繼續浸煮，再量度一次先至熄火。
Cantonese-Style Slow-Cooked Chicken Maryland 廣東式慢煮雞全髀
Description 簡介
Tender Cantonese-style chicken Maryland gently poached with ginger, spring onion and Hua Diao wine.
嫩滑多汁嘅廣東式浸雞全髀，帶有薑蔥同花雕酒嘅清香。
Ingredients 食材
Main Ingredient 主要材料
Marinade 醃料
Poaching Liquid 浸雞湯料
Dipping Sauce 蘸汁
Instructions 做法
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Pat the chicken Maryland dry with paper towel. Rub evenly with the salt and grated garlic, then marinate for 30 minutes. 用廚房紙將雞全髀印乾，均勻抹上鹽同蒜蓉，醃30分鐘。
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Bring 1 litre of water to the boil in a small pot of about 1.8 litres. Add the ginger, Hua Diao wine, spring onion and sesame oil.
喺大約1.8公升容量嘅小鍋內煲滾1公升水，加入薑片、花雕酒、蔥同麻油。
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Carefully lower the chicken into the water. Reduce the heat to its lowest setting, cover the pot and keep the water at about 85°C. Gently poach for 30 minutes.
小心放入雞全髀，將火力調至最低，冚蓋並將水溫保持喺大約85°C，慢慢浸煮30分鐘。
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Check that the thickest part of the chicken has reached at least 75°C without the thermometer touching the bone. Turn off the heat, cover and leave the chicken in the poaching liquid for another 10 minutes. Remove and allow it to cool slightly.
用食物溫度計量度雞髀最厚嘅位置，避免掂到雞骨，確保中心溫度達到最少75°C。熄火後冚蓋，繼續焗浸10分鐘，然後取出稍為放涼。
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Chop the chicken into serving pieces—or simply cut it with kitchen scissors, as I did—and serve with the soy sauce for dipping. 將雞全髀斬件，或者好似我咁直接用廚房剪剪開，然後上碟，配豉油蘸食。