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 ）