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广式白斩鸡 Cantonese Boiled Chicken

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Nanyang Kitchen

啊豪师傅的这道白斩鸡是从广东佛山买师学艺学回来的。秘方重点是‘3落3起细火煮12分钟焗20分钟浸冰水15分钟’。至于做法细节师傅会在视频里为大家一个一个的做解说。同时师傅也会教大家如何斩碟漂亮的白斩鸡。还有视频有彩蛋哦大家快来看视频把这菜学起来今年就做道广式白斩鸡迎新年

分量56人份
准备时间15分钟
煮时1个小时

材料A
1只1.8公斤菜园鸡
1段/50克 姜去衣切片
6瓣 蒜头去衣切片
1粒 大葱头去衣切片
4棵 芫茜头
5棵 葱
2汤匙 油
1汤匙 盐
1锅 水盖过鸡
1锅 冰水盖过鸡

材料B沾酱
2汤匙 特级酱油
2汤匙 开水
1汤匙 葱花
1汤匙 芫茜

准备功夫
1. 把菜园鸡洗净在鸡颈下部开个洞
2. 把材料B拌匀待用

做法
1. 热锅加入油待热
2. 加入姜蒜头和大葱头炒匀爆至金黄色
3. 加入芫茜头和葱炒匀
4. 加入一大碗水炒匀移入一个深锅里
5. 加入适量的水盖过鸡和1汤匙盐盖上大火煮滚
6. 起盖转小火
7. 抓着鸡头吊起鸡只1浸1起的泡入汤锅共做3次
8. 鸡只入锅免盖煮12分钟
9. 熄火盖上用锅里的余温把鸡只焗个20分钟
10. 起盖鸡只出锅泡入含有冰水的锅里15分钟
11. 鸡只起锅沥水斩块* 完成

*小提示喜欢吃带点温热的白斩鸡可以在鸡只斩块后用煮鸡的汤烫热后才上桌

询问或预订
Ipoh Ipoh Kafe
地址26, Jalan SS2/10, SS 2, 47300 Petaling Jaya, Selangor.
电话017873 6733

Boiled chicken is a must during every CNY, let’s find out all the tips and tricks from Chef Eric on how to make the Cantonesestyle boiled chicken!

Portion: 56 pax
Prep Time: 15 minutes
Cook Time: 60 minutes

Ingredients (Set A):
1 pc kampong chicken (1.8kg)
50 g ginger (discard skin, slice it)
6 cloves of garlic (discard skin, slice it)
1 pc onion (discard skin, slice it)
4 pc coriander root
5 pc spring onion
2 tbsp cooking oil
1 tbsp salt
1 pot water (enough to submerge chicken)
1 pot iced water (enough to submerge chicken)

Ingredients (Set B for dipping sauce):
2 tbsp soy sauce
2 tbsp water
1 tbsp spring onion
1 tbsp coriander

Preparations:
1. Wash the chicken, cut a hole on the neck
2. Mix all Ingredients B and set aside

Steps:
1. Heat the wok with cooking oil
2. Add ginger, garlic, onion and saute until golden brown
3. Add coriander, spring onion and fry evenly
4. Add one bowl of water, fry evenly, shift to a pot
5. Add water (enough to submerge chicken), 1 tbsp salt, cover with a lid and bring to boil with high heat
6. Lift the lid, switch to low heat
7. Grab the chicken head, lift and submerge it 3 times
8. Leave the chicken in the pot, boil without lid for 12 minutes
9. Turn off the gas and cover with a lid, simmer for 20 minutes
10. Lift the lid, retrieve the chicken, soak into iced water for 15 minutes
11. Retrieve the chicken, drain and chop, it’s done!

* Tips: You can blanch the chicken with hot water after being chopped if you prefer to serve warmer chicken


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posted by rostivasu1