Recipe

Ingredients:

  • 1 young chicken, weighing 1.35kg/3lb

  • 2 spring onions, each tied into a knot

  • 2 slices fresh ginger root, crushed

  • 5 ml / 1 tsp Sichuan peppercorns

  • 10 ml / 2 tsps salt

     

 

Sauce:

  • 50 ml / 3 tbsps / ¼ cup light soy sauce

  • 30 ml / 1 ½ ~ 2 tbsps Shao Hsing rice wine

  • 5 ml / 1 tsp sugar

  • 10 ml / 2 tsps sesame oil

  • 5 ml / 1 tsp salt

  • 1½ tbsps Shao Hsing Wine

 

 

 

  

ming ai_british_chinese_food_culture_2011_p_poultry_036

 

Recipe Provider

mr deh ta hsiung

Mr Deh-ta Hsiung

Method:

  • Clean the chicken and place in a large pot with enough water to cover.  Add the spring onions, ginger and peppercorns; bring to the boil and skim.  Add the salt, then cover with a tight-fitting lid and simmer over a low heat for 20 – 25 minutes.

  • Remove from the heat and leave the chicken to cook gently in the hot liquid, without lifting the lid, for 3 – 4 hours, or until the liquid is quite cool.

  • To serve, remove the chicken and drain well, reserving the cooking liquid. Either pull the meat off the bone and cut into small pieces, or chop through the bone into bite-sized pieces, then reassemble on a serving dish.

  • Combine the sauce ingredients with about 50 ml / 3 tbsps / ¼ cup of the cooking liquid and bring to the boil. Pour evenly all over the chicken and serve cold.

 

Special touches:

  • There are many variations of this famous Cantonese recipe. But whichever version you try, always use a fresh young chicken.

 

菜譜

原料:

    • 嫩雞 1 隻(重 1.35 公斤 / 3 磅)

    • 蔥 2 棵,各打成一個蔥結

    • 姜 2 片,磨碎

    • 花椒 5 毫升 / 1 茶匙

    • 鹽 10 毫升 / 2 茶匙 

 

 

醬汁:

  • 生抽 50 毫升 / 3 湯匙 / ¼ 杯

  • 紹興酒 30 毫升 / 1½ ~ 2 湯匙

  • 糖 5 毫升 / 1 茶匙

  • 麻油 10 毫升 / 2 茶匙

  • 鹽 5 毫升 / 1 茶匙

 

 

 

 

ming ai_british_chinese_food_culture_2011_p_poultry_036

  

菜譜提供者

mr deh ta hsiung

熊德達先生

做法:

  • 將雞清洗乾淨,放進大鍋裡,加蔥、姜與花椒。倒入清水直至蓋過雞身。煮沸後撇去浮沫。加鹽,蓋緊鍋蓋,小火燜 20~25 分鐘。

  • 熄火後不要揭開鍋蓋,讓雞在熱水中浸3~4 小時或直至熱水變涼為止。

  • 上桌前,將雞撈出瀝乾,浸煮過雞的汁水留下備用。雞身拆肉或剁成小塊後,在碟上擺放整齊。

  • 把醬汁材料與50 毫升/ 3 湯匙/ ¼ 杯浸煮過雞的汁水混和,煮沸後均勻澆在擺放好的雞肉上,冷食。

 

特殊風味:

  • 這道著名粵菜有多種版本的菜譜。無論你嘗試哪種菜譜,都應選用新鮮嫩雞。