Recipe

Ingredients: (serves 4-6)

  • 1 medium chicken

 

Marinade:

  • 4 slices root ginger, chopped

  • 4 spring onions, chopped

  • 5 stalks fresh coriander, chopped

  • 5 pieces star anise, crushed

  • 3 tsps Sichuan peppercorns, crushed

  • 1 ½ tsps salt

  • 1 ½ tbsps sherry

  • oil for deep-frying

       

 

Sauce:

  • 2 cloves garlic, chopped

  • 2 green chillies, seeds removed and chopped

  • 2 spring onions, chopped

  • 1 tsp sugar

  • ½ tbsp sesame oil

  • 2 ½ tbsps chicken stock

  • ½ tsp salt

  • 2 tsps sherry

  • 1 tsp vinegar

  • 2 tsps chilli oil

 

 

handshreddedchicken

 

Recipe Provider 

ming ai british chinese food culture 2011 p campbel but 013

Mr Campbell But

Method:

  • Mix Together all the ingredients for the marinade and rub onto the skin and inside the chicken.  Leave to marinate for about 3 hours.

  • Heat the oil and shallow-fry the whole chicken for about 15 mins until light brown turning onto all sides.

  • Drain off the oil and steam vigorously for about 35-40 mins until the chicken is cooked.

  • Leave to cool before removing the meat from the bone and shredding roughly.  Arrange on a plate.

  • Make the sauce by mixing together all the ingredients and heat for about 1 min before pouring over the chicken.  Serve Warm.

 

Story:

Legends say that hundreds of years ago, a businessman headed home to celebrate the Spring Festival, bringing a chicken with him.  Due to the long journey, he killed and marinaded the chicken with spices and salt, wrapped it with a piece of paper and then with mud before roasted it in a fire.  Surprisingly, the chicken tasted very delicious, and people enjoyed tearing its flesh by hand.  These cooking and serving methods hence spread.

(Translated from http://food.365jia.cn/news/2009-10-28/AC3607527C32A6DA.html)

菜譜

原料:(四至六人份)

  • 雞 1 隻(中等大小)

 

腌汁:

  • 姜 4 片(切碎)

  • 蔥 4 棵(切碎)

  • 新鮮芫荽(香菜)5 莖(切碎)

  • 八角(大茴香)5 顆(壓碎)

  • 花椒 3 茶匙(壓碎)

  • 鹽 1 ½ 茶匙

  • 雪利酒 1 ½ 湯匙

  • 油(用於油炸)

 

 

調味汁:

  • 蒜頭 2 瓣(切碎)

  • 青辣椒 2 隻(去籽,切碎)

  • 蔥 2 棵(切碎)

  • 糖 1 茶匙

  • 麻油 ½ 湯匙

  • 雞湯 2 ½ 湯匙

  • 鹽 ½ 茶匙

  • 雪利酒 2 茶匙

  • 醋 1 茶匙

  • 辣椒油 2 茶匙

 

 

handshreddedchicken

 

菜譜提供者

ming ai british chinese food culture 2011 p campbel but 013

畢金寶先生 

做法:

  • 將腌汁的所有材料混合後,搽在雞身內外。腌大約 3 小時。

  • 雞腌好後,整隻用熱油煎大約 15 分鐘至淺金黃色。

  • 瀝幹油份,猛火蒸大約 35-40 分鐘至全熟。

  • 冷卻後,將肉從骨頭上拆下來,粗粗撕開,放在碟上。

  • 將調味汁的材料混合後加熱約 1 分鐘,然後澆在雞肉上。趁雞肉尚溫熱時享用。

 

故事:

相傳幾百年前,一位商人從外地攜帶活雞回家過年,但因路途遙遠,不易攜帶,便將雞宰淨以香料和鹽塗抹後用紙包住,糊上泥巴放進火堆中煨熱。出乎意料,這樣弄出來的雞肉味道非常好,徒手撕之,甚感痛快。後傳為手撕雞。

http://food.365jia.cn/news/2009-10-28/AC3607527C32A6DA.html