無骨海南雞 零失敗秘製超嫩滑 油飯 三種醬料 雞肉皮乾身帶啫喱的秘技 去骨切雞教學必勝秘訣

 

無骨海南雞

零失敗秘製超嫩滑

油飯 三種醬料

雞肉皮乾身帶啫喱的秘技 去骨切雞教學必勝秘訣

對老娘來說，好的浸雞最重要的是雞啫喱

你一切開隻雞就會見到骨肉中間的雞啫喱

這個雞就=超嫩滑

我這個方法做了很多次

100％成功，去骨亦無你想像中咁難

只有一個秘訣

唔好貪心

以往我就係貪心，想一絲肉都唔放過，好易變左手撕雞

只要一刀貼骨落到尾，唔好貪刀磨磨磨

好易就切到整塊肉

一共只係四個位，2胸2脾，

最難都係脾位去骨，試兩次應該都上手架喇！

材料  Ingredients

海南雞Hainanese Chicken

雞 一隻（約1斤重） Chicken 1(around 600g)

薑 4-5片 Ginger 4-5 Slice

紅蔥頭 3粒 Shallots 3

蒜頭 6瓣 Garlic 6

芫茜 4棵 Coriander 4

蔥 4棵 Scallion 4 

斑蘭葉 4-5片 Pandan Leaf 4-5

油飯 Chicken Oil Rice

紅蔥頭1粒  Shallots 1 

蒜蓉 2大匙 Minced garlic 2 tbsp

斑蘭葉 2-3片 Pandan Leaf 2-3

蔥 1 Scallion 1

米 2杯 Rice 2 cup

雞湯 （2杯米的水量）

酸辣汁 Sour n spicy sauce

指天椒 1隻 Chilli 1 

蒜頭 2瓣 Garlic 2

薑 1片 Ginger 1 Slice

紅蔥頭 1粒  Shallots 1

雞湯 2大匙 Chicken Soup 2 tbsp 

白醋 2大匙 Vinegar 2 tbsp 

糖 2大匙 Sugar 2 tbsp

鹽 半小匙 Salt 0.5 tsp

薑蔥油 Ginger Scallion Dipping Oil

薑 一塊（2隻手指大小）Ginger (Size as 2 finger)

蔥 2棵  Scallion 2

油 3大匙 Oil 3 tbsp

鹽 半小匙 Salt 0.5 tsp

糖 1小匙 Sugar 1 tsp

濃醬油Thick soy dipping sauce

老抽 2大匙 Dark soy sauce 2 tbsp

醬油 2小匙 Soy Sauce 2 tsp

料酒 2大匙 Cooking wine 2 tbsp

糖 2小匙 Sugar 2 tsp

做法

雞先洗淨  

Wash the chicken

雞腔內的肥膏撕去(雞肥留用)

Remove the chicken fat inside the cavity (Keep the chicken fat!!)

用大概4小匙鹽抹勻雞腔內外

Spread 4 tsp of salt evenly on both sides of the chicken

處理浸雞料:

薑去皮切片

Peeled and sliced ​​the ginger

蒜頭、紅蔥頭去皮

Peeled garlic and shallots

蔥洗淨去根部

Wash the scallion and cut off the roots

芫茜洗淨留根部

Wash the coriander  and keep the roots

斑蘭葉洗淨打結

Washed and knotted the pandan leaves 

之後將大概2-3粒蒜頭、1粒乾蔥，2-3片薑、1束蔥、1束芫茜塞入雞腔，用牙籤封好雞尾

stuff some garlic, shallots, sliced ginger,  scallion and  coriander into the chicken cavity, and seal with a toothpick

準備一大鍋水（水量需要能夠沒過雞身），將其餘浸雞料放入，煮沸

Prepare a large pot of water (the amount of water needs to cover the body of the chicken), put the remained spices into water

水煮沸後，下雞轉細火煮5分鐘，之後關火浸1小時

Put the Chicken into water after water boiled, turn to a low heat and cook for 5 minutes, then turn off the heat and soak for 1 hour

浸好雞後，先準備一大盤冰水，將雞拿出來浸入冰水至雞身完全冷卻（大概一小時）

浸雞的水留用

Prepare a large bowl of ice water, cooled the cooked chicken (about one hour)

Keep the chicken broth

把冷卻好的雞身拿出，插上玻璃瓶，風乾最少3小時（這就是老爸的秘技，皮乾身帶啫喱的雞肉是最好吃的！）

Insert the cooled chicken into a glass bottle, and dry for at least 3 hours (this is my secret for the perfect moist and juicy chicken with dry skin!)

之後將雞去骨切件即成

Deboned and cut the chicken into pieces

處理油飯、醬料

油飯：

冷鍋下雞肥，中小火將雞油迫出

Render chicken fat in medium-low heat

下蒜蓉及紅蔥頭碎爆香

Saute the minced garlic and shallots

下洗好的米炒勻，倒入電飯煲鍋

Stir the washed rice and pour it into the rice cooker

加入雞湯（即是浸雞水）

Add chicken broth(the water we cooked the chicken before)

之後把洗淨的斑蘭葉及洗淨切去根部的蔥放入

put pandan leaves and scallion into the rice cooker

按下煮飯模式等飯煮好即成

Let the rice cooker done his job

濃醬油

老抽、醬油、料酒、糖 全部下小鍋再開小火煮稠即可

Put all the ingredients into a pan and cook in low heat and become rich thick

薑蔥油

薑去皮磨蓉，蔥切小粒

Peel the grind the ginger, chop the scallion

加入鹽、糖先拌勻

Mix with salt and suger

把油燒熱後倒入拌勻即成

Put the hot oil in and mix up

酸辣汁

薑去皮，蒜頭去皮去底，紅蔥頭去皮，全部切粒放入石盅

Peel the ginger, garlic and shallots, put into the stone pestle & mortar

指天椒去蒂放入石盅，把全部材料搗爛

Put in the chopped chilli and mash all the ingredients

（沒有石盅的話，就盡量磨蓉切碎）

(Just chopped all ingredients if we have no stone pestle & mortar)

之後加入雞湯、白醋、糖 、鹽 拌勻即成

Mix with chicken broth, vinegar, sugar and salt.