Crispy Chicken Rice 煎雞扒碟頭飯

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1 hr 30 mins

Introduction 簡介

Hong Kong-style pan-fried chicken chop belongs to the city’s tradition of adapting Western steak-and-chop cookery to local tastes. In Hong Kong, the idea of a “steak” extends beyond beef: pork chops and boneless chicken thighs are also seasoned, pan-fried and served as the centrepiece of a meal. A classic example is the mixed grill found in old-school Hong Kong-style Western restaurants. One familiar version combines beef steak, pork chop and chicken chop on the same plate, sometimes with sausage or ham. It may be served with rice, spaghetti or fries and a choice of black-pepper, onion or garlic sauce.^[3][4]

「扒」呢個字，本身就係一段港式西餐史。呢個講法可能由上海話嘅「排」輾轉而來；早喺晚清，牛排、豬排同雞排已經係西菜名稱，去到粵語就寫成牛扒、豬扒同雞扒。後來香港仲有雜扒、扒餐同扒房，將一個外來嘅西餐概念，收編成一整套自己嘅飲食語言。^[1][2][3]

Pan-fried chicken chop is equally versatile in a Hong Kong café. It can be served as a plated main, paired with eggs and toast, placed over steamed rice as a complete one-plate meal, or added to instant noodles, soup macaroni and other noodles.^[4] This recipe presents it as a rice plate: crisp-skinned chicken served over steamed white rice and finished with fragrant hot spring-onion oil. Cumin, seasoned pepper salt, flour and cornstarch give the chicken an aromatic, well-seasoned crust that remains satisfyingly crisp.

煎雞扒去到茶餐廳亦有好多唔同食法：可以獨立成為一客扒餐，配煎蛋同多士，亦可以放喺白飯上做成碟頭飯，或者配公仔麵、湯通粉同其他粉麵。^[4] 呢個食譜選擇以煎雞扒碟頭飯嘅形式呈現：將雞皮煎至香脆，鋪喺熱辣辣嘅白飯上，再淋上香氣撲鼻嘅蔥花熟油。孜然粉、椒鹽、麵粉同粟粉為雞扒添上一層香口入味、令人滿足嘅脆皮。

References 參考資料

1. 姚德懷：「牛排」、「牛扒」和「扒」
2. Chinese Text Project: 《二十年目睹之怪現狀》第七十八回
3. Chinese University of Hong Kong: 記憶的溫度
4. Ho Tak Kee: All Day and Iron Plate Menus

Print Recipe

家禽

Crispy Chicken Rice 煎雞扒碟頭飯

Author: Sumter Kitchen Cuisine: Cantonese and Hong Kong 廣東和香港 Courses: Rice, Noodles & Sushi 粉、麵、飯、壽司

Servings: 2

Ingredients 食材

Cook Mode Cooking Mode Disabled

Scale

1/2x 1x 2x 3x

• 2 bowls steamed white rice 白飯

• 2 skin on chicken thigh 有皮雞腿

• 2 tsp salt 鹽

• 1 tsp cumin ground 孜然粉

• 1 tsp pepper salt 椒鹽

• 1 tsp flour 麵粉

• 1 tsp cornstarch 粟粉

• 2 tbsp spring onion 蔥花

Instructions 做法

1. If the chicken thighs are bone-in, remove the bones. Score through the thick parts of the meat and open each thigh out evenly.

   雞腿如有骨，先去骨，在厚肉的地方用刀𠝹幾下，展開。

2. Season both sides of the chicken with salt, ground cumin and seasoned pepper salt, then coat evenly with flour and cornstarch. Rest for 10 minutes.

   雞扒兩面依次灑上鹽、孜然粉、椒鹽、麵粉和粟粉，塗勻，放置十分鐘。

3. Heat a pan, reduce to medium-low, and place the chicken skin-side down. Cook for 1 minute, increase to medium-high, and cook for another 1½ minutes. Spoon out the rendered chicken fat as it collects so the chicken does not sit in oil, then pour 2 tablespoons of the hot oil over the spring onion.

   熱鑊後轉中小火，雞扒皮朝下落鑊，煎一分鐘，轉中大火，煎一分半鐘。其間將釋出的雞油盛起，避免雞扒浸泡在油中，放兩湯匙熱油在蔥花中。

4. Flip the chicken and cook for 2 minutes, then turn skin-side down again for 30 seconds before removing from the pan.

   反轉雞扒煎兩分鐘，再反轉煎30秒，盛起雞扒。

5. Place the steamed rice on a large plate, top with the chicken, and finish with the hot-oil spring onion.

   將白飯盛在大碟中，雞扒放上面，最後放上熟蔥花。

Keywords: Hong Kong chicken chop rice, crispy skin chicken rice, pan fried chicken thigh rice, 煎雞扒飯, 茶餐廳碟頭飯