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又到今次公佈開Live的主題了😜😜😜
今個星期適逢母親節💖💖
所以同步煮的主題都想教大家整個餸送俾媽媽🥘🥘
快啲記得以下材料了👇👇📑📑
📍鮑魚(新鮮或罐頭，如果罐頭用細嘅唔好用大)
📍冰鮮雞1️⃣隻
📍姜
📍蔥頭6️⃣粒
📍蔥
📍蒜頭
📍生抽
📍老抽
📍糖
📍蠔油
📍麻油
📍紹興酒
📍生粉
📍瓦煲1️⃣個/任何煲1️⃣個
煮完飯之後,
就繼續有 Nelnel 張學潤 同我地傾下計🤗🤗
今個星期六，晚上9️⃣點🌙
Facebook YouTube同步直播🎞️🎞️🎞️
#見大家都想學整鮑魚
＃就教大家整鮑魚啦
＃肥媽Easycook
話咁快就嚟到最後一集啦👩🏻🍳
燈燈燈凳✨ 一粒鐘宴客菜☝🏻🕐
之前都聽過有啲朋友講 會喺屋企整鹽焗雞🐥
用古法鹽焗比起用鹽焗雞粉 真係更有風味😋👍🏻
片段重溫📺:
https://www.bigbigchannel.com.hk/share/share.php?post_id=121128&share_url=https%3A%2F%2Fapi.bigbigchannel.com.hk%2Fweb%2Fposts%2Fhk%2F4N0Rmawg
#古法鹽焗雞
#女人必學100道菜
#江美儀 #仙女教煮
洪昌家禽
#洪昌家禽 #龍江雞 #鳳崗雞 #清遠皇雞 #優質雞 #無添加 #無激素雞 #走地雞 #應記 #文昌雞 #冰鮮雞
街市叫賣這雞，話說無激素，自家農場飼養，即日鲜直接到港，買了一隻試下肉質，真的有驚喜，肉鮮嫩滑，但價錢平到你也不敢相信😅
🐓 🐓 [ 美 味 豉 油 雞 ] 🐓 🐓
https://www.facebook.com/Maggies-Kitchen-瑪姬煮場-781332731908314/
Maggie's kitchen瑪姬煮場
材料....
1....雞一隻淨重二斤多左右，洗淨去頸皮，將
腳斬出，翼反貼，瀝乾水，置室溫備
用，等上汁上色稍醃
2....老抽兩湯匙
3....豉油雞汁300 毫升
4....沙糖一兩茶匙
5....玫瑰露一湯匙
6....紅葱頭一顆，切絲/粒
7....薑五片
8....麥芽糖兩湯匙
9....雞湯100毫升 (因是冰鲜所以改用雞湯)
10..麻油一茶匙
11..芫荽葱段少許
步驟一......🍒
把雞內腔清洗好去毛垢，用鹽擦洗雞皮油垢及毛囊垢，再沖水洗淨，先瀝乾水，備用
步驟二......🍒
先將二至七項用皿盛好拌匀成醬汁，將已瀝乾水鲜雞全隻，內外均勻上汁，置室溫稍醃至少兩三小時，其間要反覆兩三次，使其上色均勻。汁留用
步驟三.....🍒
放煮前，用篩將醃汁內薑粒葱絲等隔掉，只留汁備用。(渣不用)
烹調過程...
1.....先將步驟三濾過醃汁全部放鑊，再
2.....加入100雞湯及兩湯匙麥芽糖放入
3.....先以小火煮至微滚及麥芽糖溶解，
4.....將雞隻放鑊，雞胸肉先貼鑊放汁水內浸煮
5.....用一個小杓舀汁液放上雞皮,使其皮上色更
均勻,期間小心將雞推動,淋煮五分鐘左右
6.....再將雞隻反轉令一面,浸煮之餘繼續用小杓
舀汁注入雞內腔內,使腔內肉受熱更入味
7.....注意汁液一直仍保持微滾,一邊淋一邊煮
8.....兩面共浸煮七分鐘左右，把雞胸翻貼鑊底9.....先関火上蓋用餘溫靜焗十分鐘左右
10...開火前，再將雞取出,稍為攪動一下汁料
11. .當汁微滚将雞回鑊，繼續用杓子均勻淋汁
上雞身及內腔。仍保持小火汁帶滚
12...大概淋五至七分鐘左右，
13...見汁已見稠，注意汁水份，不夠可加少量水
14...把火関上前仍舊将胸肉貼鑊底，関火上蓋
15...用餘温置鑊中温焗十至十五分鐘左右，
16...取出前刺穿脾肉看看可見血水，
17...將雞取出盛碟上，鑊中汁加一茶匙麻油拌勻
18...雞稍涼後皮畧收緊，便可斬件上碟
19...再掃淋汁料上面，放上芫荽便成。
備註....
味道要带甜或咸自己臨場目測自己調整味道
大雞，细雞，烹調時注意火路，請勿太猛，耐心淋，煮，焗，以免雞未熟，汁己稠，又焦底。。
雞最好置室溫才烹煮， 因雞身冰凍難熟，而且火路不一。我買鲜鷄煮食不喜歡將雞放入雪櫃儲存，按準時間烹調，便雞味十足又滑又香。
謹記，每一次上蓋前，都要將胸脾肉肉貼着汁料，因為這部位肉較厚難熟難入味。
🍒鮮雞我加沸水，冰鮮雞我改用雞湯同煮調汁
如用鮮雞/冰鮮雞做法一樣，只耍事前上色做得好，要令雞能熟透。很多時也靠臨場情況及目測。
剩餘汁液可再做一次，用作煮雞中翼或腩肉，腩排，火雞臂，雞尖等，勿浪費。。😘😘
⬇⬇English recipe follows⬇⬇
電飯煲手撕雞：
材料：
冰鮮雞1隻
辣椒仔2隻
花椒幾粒
薑1小舊
青瓜1條（切片）
白芝麻1湯匙
處理：
1. 切去雞頸及雙腳。
2. 取出肥膏。
3. 粗鹽直接搽上雞身內、外，乸去雪味、雞腥味，及加入鹹味，乸30分鐘或以上。
4. 雞醃了2小時後，沖洗乾淨，擎乾水。
烹調：
1. 放雞入電飯煲。注意，電飯煲1000火以下，正常煮飯程序（超快煮）2次。
2. 煮了一轉，用1000火以下的電飯煲，應該未熟，要煮多一轉超快煮，就完成。如果是1000火以上的電飯煲，煮一轉就可以了。
3. 攤凍，先可以手撕。
4. 辣椒切粒，花椒刴碎。
5. 薑切幼絲，青瓜切片。
6. 白芝麻及花椒用白鑊烘一烘。
7. 預備一個器皿，將雞拆肉，保留少許雞皮。
8. 雞胸肉盡量撕幼一點。
9. 加入：
a. 糖1/5茶匙
b. 五香粉1/6茶匙
c. 鮑魚汁1/2茶匙
d. 魚露1/2茶匙
e. 生抽1/2茶匙
f. 鎮江醋1茶匙
及薑絲，辣椒粒、芝麻
及花椒， 攪勻。
10. 青瓜拌碟，將雞肉放中間，完成。
Shredded chicken by rice cooker:
Ingredients:
Frozen chicken 1 No.
Red chili 2 Nos.
Sichuan little
peppercorn
Ginger 1 No.
Cucumber (sliced) 1 log
White sesame 1 tbsp
Preparation:
1. Cut neck and feet of chicken.
2. Take the fat out.
3. Season chicken in and out with cooking salt for 30 minutes to remove the unpleasant smells and tastes.
4. Chicken has been seasoned for 2 hours, rinse thoroughly and hang dry.
Steps:
1. Put chicken into rice cooker. Note: rice cooker with 1000W or below, use "super~quick cooking" mode, cook 2 times. If 1000W or above, just cook 1 time is OK.
2. First round is finished, if cooker with 1000W or below, cannot be served. Repeat this step once more.
3. Cool the chicken down before shredding.
4. Dice red chili and smash Sichuan peppercorn.
5. Get ginger thinly shredded, slice cucumber.
6. White sesame and Sichuan peppercorn to be fried on a plain wok for 2 minutes.
7. Prepare a big bowl. Remove bones away from chicken, retain little skin of chicken.
8. Slice chicken breast as thin as possible.
9. Add:
a. sugar 1/5 tsp
b. Five spices 1/6 tsp
powder
c. Abalone 1/2 tsp
sauce
d. Fish sauce 1/2 tsp
e. Light soya 1/2 tsp
sauce
f. Zhenjiang 1 tsp
vinegar
And shredded ginger, chili cubes, sesame and Sichuan peppercorn, mix well.
10. Put cucumber on side, but the chicken in the middle, serve.
雞(系列)
https://www.youtube.com/playlist?list=PLkU_SdeTtB_QdhsEM62JQ0J8ka3R0bb9E
?如果認為呢條片?係好嘅? 請幫我分享給一個朋? 多謝你支持 ?????
大家入呢個網址 ?我幾佰多條片?全部可以睇曬?https://goo.gl/cuyAZa
⬇️⬇️English recipe follows⬇️⬇️
冰鎮白切雞：
材料：
冰鮮雞1隻
程序：
1. 買了冰鮮雞回家後，沖一沖水，搽鹽在雞的內外，多一點鹽都可以。
2. 過了2小時之後，從雪櫃取雞出來。
3. 煲一煲滾水。
4. 如果要有雞湯的話，先將雞身上的鹽，內外都先沖淨。如果不要雞湯，就直接放入滾水中。
5. 手揸住頸以上位置，浸雞入煲內滾水，拿起雞，重覆這個動作2至3次，然後整隻雞浸入滾水中。
6. 水開始滾的時候，將火較至最細。
7. 冚一半煲蓋，半小時。
8. 過了10分鐘，拿起雞，再放入水中，沖一沖雞身體內的血水，再半冚煲蓋。
9. 又過了25分鐘，拿起雞，再放入水中，轉回大火，水滾起，冚蓋，熄火，焗5分鐘。
10. 預備大量冰粒及冰水，目的在浸出雞油，油分減少。
11. 打開煲蓋，嗅一下有否雞的香味，如果有，表示雞已熟透。如果沒有，再浸多一點時間。
12. 從煲中取出雞，擎乾水，即時放入冰水中，浸半小時。
13. 取出雞，擎乾水，吹乾
14. 預備做海南雞飯的醬汁：
a. 放2紙包快餐店的糖在碗中。
b. 放1隻辣椒仔（切粒）在碗中。
c. 刴碎蒜頭放入碗中。
d. 搾一個青檸汁（或現成的青檸汁都可以。）
攪勻，放在碟仔完成。
15. 做甜豉油：
放1茶匙油落鑊，慢火燒熱，加入50毫升豉油，放2包紙包糖，慢火煮熱，上碟仔，完成。
16. 燒雞醬，用現成的就可以了。
17. 雞已風乾，可以斬雞。
18. 切去雞頸不要。
19. 切出2隻雞脾。
20. 切去尾部不要。
21. 切好雞胸，見到肥膏就切走它，放上碟。
22. 切好雞翼，放上碟，完成。
Chinese steam chicken:
Ingredients:
Frozen Chicken 1 No.
Steps:
1. Rinse chicken with tap water after you buy a frozen chicken home. Then season with cooking salt on chicken's in and out.
2. Chicken has been seasoned for 2 hours, take it out from fridge.
3. Boil up a pot of water.
4. If you want to have chicken broth, rinse chicken from in to out, then put into boiled water. If you do not, just put direct into boiled water is OK.
5. Hold chicken between neck and head. Immerse chicken into boiled up water, then lift up chicken. Repeat two to three times. Immerse chicken totally in the boiled water then.
6. Water starts boiling up, turn to low flame.
7. Halfly cover the pot for 30 minutes.
8. Take up chicken after 10 minutes, then totally put it into boiled water in order to rinse the blood inside the body of chicken. Halfly cover the pot again.
9. Lift up chicken from boiled water after 25 minutes, then immerse into water again. Turn to high flame. Cover up the pot. Turn off fire. Wait for 5 minutes.
10. Prepare a large amount of iced cubes and iced water. This is to help releasing oil out from chicken.
11. Check if you can feel good smell of chicken if you lift up lid of pot. If you can, that means chicken has already been cooked well. If not, soak in water for more time.
12. Hang dry chicken after you have taken it out of pot. Put direct into iced water immediately. Soak for 30 minutes.
13. Take out chicken, hang dry. Dry up in room temperature.
14. Get ready to prepare the sauce of Hainan chicken rice:
a. Put 2 small packs of sugar from fast food shop into a bowl.
b. Put a diced chili into bowl.
c. Minced garlics to be put into mixture.
d. Squeeze 1 lime lemon into mixture.(or you just use instant lemon lime juice.)
Mix well, then put onto small plate. Serve
15. Prepare sweet soy sauce:
Heat up 1 tsp oil at low flame in wok, add 50ml of soy sauce with two paper bags of sugar from fast food shop. Put on small plate. Serve.
16. Chicken sauce. Just purchase from supermarket is OK.
17. Chicken has been dried up. Start to cut it well.
18. Cut away its neck.
19. Cut two legs.
20. Cut away tail of chicken.
21. Cut chicken breast well. Cut away chicken fat. Put on plate.
22. Cut chicken wings well. Put on plate. Serve.
?雞 (系列播放清單)
https://www.youtube.com/playlist?list=PLkU_SdeTtB_SjU6dX5TB_4F3WPiQjOQeA
⬇⬇English recipe follows⬇⬇
海南雞飯：
材料：
冰鮮雞1隻
白米
處理：
1. 取出及保留雞膏做雞油飯。
2. 用鹽乸雞1小時，沖洗乾淨鹽分。
3. 煲1煲滾水，手揸住頸以上位置，浸雞入煲內滾水，拿起雞，重覆這個動作2至3次，然後整隻雞浸入滾水中。
2斤半雞仔用最細火浸30分鐘。3斤或以上的雞用最細火浸40分鐘。
4. 蒜頭去皮切碎。薑去皮磨蓉，揸出薑汁，薑碎備用。辣椒切粒，加入少許蒜蓉。蔥洗淨，切粒，放入碗中，加入少許鹽。
5. 此時雞已用最慢火浸了半小時，轉回大火至滾起，熄火，冚蓋，焗5分鐘。
6. 預備一大碗冰水。
7. 打開煲蓋，嗅一下有否雞的香味，如果有，表示雞已熟透。
8. 拿起雞，即時放入冰水，浸半小時。
9. 燒熱2湯匙油，灒入薑蔥蓉。
10. 加入2湯匙豉油入鑊中，再加入1茶匙糖煮溶，放在碗中。
11. 燒熱1湯匙油，灒入蒜蓉辣椒，加入1/2茶匙糖及2湯匙青檸汁，攪勻。
烹調：
1. 放雞膏落鑊炸油，炸出雞油，棄掉雞膏。
2. 放蒜蓉入雞油落鑊，加入白米炒香。
3. 放（2）入電飯煲，加入薑汁及2湯匙糖及雞湯，但要記得不要加入太多雞湯。
4. 開始煮飯，直至程序完成。
Hainan chicken rice:
Ingredients:
Frozen Chicken 1 No.
Plain rice
Preparation:
1. Take out and retain fat from chicken making rice with chicken oil.
2. Season chicken with salt for 1 hour, then rinse thoroughly.
3. Boil up a pot of water, hold neck of chicken, soak chicken, then lift up chicken. Repeat 2 to 3 times. Then totally immerse chicken into boiled water.
Chicken with 2 1/2 catty or less, soak in hot water at low flame for 30 minutes. Chicken with 2 1/2 catty or above, soak in hot water at low flame for 40 minutes.
4. Peel and chop garlics well. Peel and mash ginger, squeeze ginger juice, and ginger get ready for use. Dice red chili, mix with little garlic sauce. Rinse and dice green onion put in a bowl, then mix with little salt.
5. Chicken has been soaked at low flame for 1/2 hour, turn to high flame until water is totally boiled up, turn off fire, keep the lid shut for 5 minutes.
6. Prepare a big bowl of iced water.
7. Check the flavour once you lift up the lid. If there is, that means chicken is cooked well.
8. Take out chicken. Immerse into iced water immediately, soak for 1/2 hour.
9. Heat up 2 tbsp oil, pour into the mixture of ginger and green onion.
10. Heat up 2 tbsp light soya sauce with 1 tsp sugar in wok until sugar has been totally melted. Put into a bowl.,
11. Heat up 1 tbsp oil, pour direct into the mixture of garlic sauce and chili, mix well with 1/2 tsp sugar and 2 tbsp of lime juice.
Steps:
1. Put chicken fat in plain wok at medium flame. Wait for oil has been released from it. Dispose chicken fat then.
2. Add garlic sauce into chiken oil in wok, put plain rice and fry well.
3. Put (2) into rice cooker, add ginger sauce, 2 tbsp sugar and chicken broth, do not put too much broth in cooking rice.
4. Start cooking rice, until steps completed. Serve.
?雞 系列 播放清單
https://www.youtube.com/playlist?list=PLkU_SdeTtB_QdhsEM62JQ0J8ka3R0bb9E
豬博士：冰鮮雞大集合！ 9款雞特點及煮法 】 冰鮮雞我哋就食得多了。但買餸時見到咁多種雞 ，選擇困難症發作，有時都唔知揀邊種好 今次就等豬 ... ... <看更多>
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