Cantonese-Style Slow-Cooked Chicken Maryland 廣東式慢煮雞全髀
Ingredients 食材
- 2 pieces chicken Maryland, skin-on and bone-in 連皮帶骨雞全髀
- 2 tsp salt 鹽
- 1 clove garlic, grated 蒜蓉
- 1 L water 水
- 2 slices ginger 薑片
- 1 tbsp Hua Diao wine 花雕酒
- 1 stalk spring onion 蔥
- 1/2 tbsp sesame oil 麻油
- 1.5 tbsp soy sauce 豉油
Main Ingredient 主要材料
Marinade 醃料
Poaching Liquid 浸雞湯料
Dipping Sauce 蘸汁
Instructions 做法
- 1 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。
- 2
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。
- 3
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。
- 4
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。
- 5
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。Cantonese poached chicken, poached chicken legs, chicken Maryland recipe, 廣東浸雞, 浸雞全髀, 薑蔥浸雞 - 2