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今日唔甜品，唔整麵包，整餸！炎炎夏日最適宜食D冰冰涼涼的餸菜，如果平時我整醉雞我家小姐們唔幫襯㗎，但這個鹹雞卷就搶住食的，雞卷鹹鮮香中帶些微花雕酒的味道，超正的！
美味鹹雞卷食譜：
新鮮雞脾四隻（我通常一次整多D），鹽1茶匙。
浸雞汁料：薑4片，陳皮1/4個，蝦米或蝦乾70克，八角兩粒，鹽25克，砂糖1湯匙，水1公升，紹興花雕酒60毫升（最後下）。
做法：1.雞脾去骨洗淨抹乾水，用鹽醃約十分鐘。
2.把㓎雞汁料（酒除外）放入煲中煲滾後，轉小火煲20分鐘，關火待完全冷卻，倒出棄渣，加入花雕酒備用。
3.取一張錫紙把雞脾皮朝下放上，把雞脾捲成圓柱狀，錫紙兩頭擰實定型。
4.燒滾一鍋水，把捲好的雞脾放入碟中，隔水蒸約22分鐘至熟，取出除去錫紙。
5.將蒸好並晾涼的雞脾放入已冷卻的浸雞汁中，放入雪櫃浸約6小時以上，取出切片食用。
注意：蒸好的雞脾和浸汁要完全冷卻才可用和放入雪櫃。
最好用新鮮雞脾，冰鮮也可以，但不要用急凍雞脾。
上星期留在家趕稿，臨時要將約定的飯局推掉。午飯時間在家想到要吃什麼，突然想起之前買了些急凍雞脾肉放冰箱，還有之前煮羅宋湯剩下的洋蔥，不如就做個 #滑蛋雞肉飯，即是日式 #親子丼。如果你的家裡有新鮮雞肉，要煮這個蓋飯，半小時之內就可煮好啊！
#食譜 #blog：http://dorothyma.com/?p=11852
https://youtu.be/CMSdh_MXWfI
急凍雞髀 🍗 一樣做到💯白切雞髀🍗 唔使再成隻雞整🐓超好食😋簡單容易掌握《重點竅門》更易做😍特快自製🔴美味薑蓉🔴快靚正👍輕鬆做到✌🏻
Chinese Poached Chicken Leg🍗With Salted Scallion Ginger Oil😋Easy from Scratch👍
急凍雞髀
🔥癖除雪味腥味 重點🔥
要癖除急凍雪味 及 雞腥味 必需
解凍後倒清水分直接用鹽乸5至
10分鐘,再沖洗乾淨最佳效果,仲
可以加入鹹味
白切雞脾，薑蓉製作：
材料：
急凍雞脾3隻
薑、蔥、芫荽各少量
調味料：
黃薑粉1茶匙
鹽1湯匙
處理：
1. 急凍雞脾清水解凍。
2. 倒去水分，直接將雞脾用鹽乸5至10分鐘，去除雪味、雞腥味及加入少許鹹味。
3. 雞脾沖洗乾淨，擎乾水。
烹調：
1. 煲1大煲滾水。
2. 放入1茶匙黃薑粉。
3. 水滾後，放入雞脾，滾起後，收至最慢火，但不用冚蓋，全程最慢火先浸10分鐘。
4. 浸10分鐘後，取出雞脾，在上面拮窿，好讓它容易浸熟，再浸10分鐘。
5. 總共浸了20分鐘，將火力調至最大，將水再煲滾。
6. 冚蓋，熄火，焗5分鐘。
7. 預備薑蓉、蔥蓉及芫荽蓉。
8. 預備冰水。
9. 將雞脾放入冰水，浸15分鐘。
10. 將湯面上的雞油撈起，攤凍。
11. 雞脾從冰水撈起，擎乾水。
12. 薑蓉、蔥蓉、芫荽蓉混在一起，加入少量鹽，灒入3湯匙滾油。
13. 掃上原本雞油，令其更有光澤。
14. 斬好雞，上碟。
Ingredients:
Frozen Chicken 3 Nos.
leg
Ginger, spring little
onion, coriander
Seasoning:
Tumeric powder 1 tsp
Salt 1 tbsp
Preparation:
1. Defrost the chicken with tap water.
2. Pour out the water, season the chicken leg with cooking salt for 5 to 10 minutes to release the unpleasant smell, add the taste of salt.
3. Rinse the chicken legs, hang dry.
Steps:
1. Boil up large pot of water.
2. Add 1 tsp of tumeric powder.
3. Put the chicken leg into the boiled up water . After the water has been boiled up again, turn to the lowest flame, but leave the pot lid open, soak for 10 minutes.
4. After soaking in the pot for 10 minutes, take out the chicken leg, pinch on the skin in order to be cooked well easily, put the chicken in the pot for the rest of 10 minutes.
5. Soak in the hot water for totally 20 minutes, then turn to high flame to boil up the water.
6. Keep the lid shut, turn off the fire. Leave the chicken leg in the pot for 5 minutes.
7. Prepare grated ginger, grated geen onion and grated coriander.
8. Prepare the iced water.
9. Soak the chicken legs into the iced water for 15 minutes.
10. Remove the oil base from the chicken soup. Let it cool down.
11. Get the chicken legs from the iced water, hang dry.
12. MIix the grated ginger, green onion and coriander together with a pinch of salt, then pour 3 tsp of hot oil into the mixture.
13. Brush the original chicken oil onto the chicken legs to make them shiny in colour.
14. Cut the chicken legs in pieces. Serve.
雞翼/雞髀系列 (播放清單)
https://www.youtube.com/playlist?list=PLkU_SdeTtB_TsyESb7mczfz-gtzS-D0Ih
⬇⬇English version follows⬇⬇
?癖除雪味腥味 重點?
要癖除急凍雪味 及 雞腥味 必需
解凍後倒清水分直接用鹽乸5至
10分鐘,再沖洗乾淨最佳效果,仲
可以加入鹹味
白切雞脾，薑蓉製作：
材料：
急凍雞脾3隻
薑、蔥、芫荽各少量
調味料：
黃薑粉1茶匙
鹽1湯匙
處理：
1. 急凍雞脾清水解凍。
2. 倒去水分，直接將雞脾用鹽乸5至10分鐘，去除雪味、雞腥味及加入少許鹹味。
3. 雞脾沖洗乾淨，擎乾水。
烹調：
1. 煲1大煲滾水。
2. 放入1茶匙黃薑粉。
3. 水滾後，放入雞脾，滾起後，收至最慢火，但不用冚蓋，全程最慢火先浸10分鐘。
4. 浸10分鐘後，取出雞脾，在上面拮窿，好讓它容易浸熟，再浸10分鐘。
5. 總共浸了20分鐘，將火力調至最大，將水再煲滾。
6. 冚蓋，熄火，焗5分鐘。
7. 預備薑蓉、蔥蓉及芫荽蓉。
8. 預備冰水。
9. 將雞脾放入冰水，浸15分鐘。
10. 將湯面上的雞油撈起，攤凍。
11. 雞脾從冰水撈起，擎乾水。
12. 薑蓉、蔥蓉、芫荽蓉混在一起，加入少量鹽，灒入3湯匙滾油。
13. 掃上原本雞油，令其更有光澤。
14. 斬好雞，上碟。
Ingredients:
Frozen Chicken 3 Nos.
legs
Ginger, spring little
onion, coriander
Seasoning:
Tumeric powder 1 tsp
Salt 1 tbsp
Preparation:
1. Defrost the chicken with tap water.
2. Pour out the water, season the chicken legs with cooking salt for 5 to 10 minutes to release the unpleasant smell, add the taste of salt.
3. Rinse the chicken legs, hang dry.
Steps:
1. Boil up large pot of water.
2. Add 1 tsp of tumeric powder.
3. Put the chicken leg into the boiled up water . After the water has been boiled up again, turn to the lowest flame, but leave the pot lid open, soak for 10 minutes.
4. After soaking in the pot for 10 minutes, take out the chicken legs, pinch on the skin in order to be cooked well easily, put the chicken legs in the pot again for the rest of 10 minutes.
5. Soak in the hot water for totally 20 minutes, then turn to high flame to boil up the water.
6. Keep the lid shut, turn off the fire. Leave the chicken legs in the pot for 5 minutes.
7. Prepare grated ginger, grated geen onion and grated coriander.
8. Prepare the iced water.
9. Soak the chicken legs into the iced water for 15 minutes.
10. Remove the oil base from the chicken soup. Let it cool down.
11. Get the chicken legs from the iced water, hang dry.
12. Mix the grated ginger, green onion and coriander together with a pinch of salt, then pour 3 tbsp of hot oil into the mixture.
13. Brush the original chicken oil onto the chicken legs to make them shiny in colour.
14. Cut the chicken legs in pieces. Serve.
雞翼/雞髀系列 (播放清單)
https://www.youtube.com/playlist?list=PLkU_SdeTtB_TsyESb7mczfz-gtzS-D0Ih
明日話今天(越煮越好)填詞?演唱?https://youtu.be/_NNoaTPIG9U
雞?系列(播放清單)
https://www.youtube.com/playlist?list=PLkU_SdeTtB_QdhsEM62JQ0J8ka3R0bb9E
我幾佰多條片?全部可以睇曬?https://goo.gl/cuyAZa
⬇⬇English recipe follows⬇⬇
電飯煲鹽焗雞脾：
材料：
急凍雞脾3隻
花椒八角少量
調味料：
粗鹽3包
處理：
1. 雞脾用清水解凍。
2. 預熱電飯煲。
3. 沖洗花椒八角。
烹調：
1. 花椒八角放入電飯煲。
放雞腳入電飯煲內 。
2. 放3包鹽入電飯煲內用“超快煮”煮熱。
3. 雞脾已解凍。
4. 加入粗鹽乸雞脾10分鐘。
5. 沖洗乾淨，擎乾水。
6. 預備牛油紙。
7. 廚紙索乾雞脾。
8. 牛油紙包好雞脾。
9. 打開電飯煲，將7成的鹽筆出來，剩下3成的鹽在煲內。
10. 包好牛油紙的雞脾放入電飯煲，用“超快煮”煮第1轉。
11. 再用“超快煮”煮第2轉。
12. 程序完成。
13. 取出雞脾，上碟。
Salted chicken leg with rice cooker:
Ingredients:
Frozen Chicken 3 Nos.
legs
Star anise little
Seasoning:
Cooking salt 3.packs
Preparation:
1. Defrost chicken legs with tap water.
2. Preheat rice cooker.
3. Rinse star anise.
Steps:
1. Put star anise in rice cooker.
2. Put 3 packs of salt by pressing “super~quick” cooking functuon.
3. Chicken legs have been defrosted.
4. Season Chicken legs with cooking salt for 10 minutes.
5. Rinse thoroughly and hang dry.
6. Prepare tracing paper.
7. Dry chicken legs with kitchen towel.
8. Wrap chicken legs with tracing paper.
9. Take out 70% of cooking salt from rice cookwe, only 30% of cooking salt left in rice cooker.
10. Put chicken legs with tracing paper into rice cooker, use “super~quick” function.cook for the first round.
11. Use “super~quick” function cooking the second round.
12. Steps completed.
13. Take out chicken legs. Serve.
?電飯煲鹽焗雞髀 重點?
1.首先將花椒八角放入電飯煲焗香
將鹽放落電飯煲煮熱
2. 雞髀解凍後,仍需用鹽乸去
雪味 腥味 細菌
3. 電飯煲焗鹽焗雞髀
需要兩轉煮飯時間 ，保證熟透
花椒八角
少量
Star Anise
Small
香草雞翼
https://youtu.be/JGgJT1OCBXQ
雞翼雞髀（系列）https://www.youtube.com/playlist?list=PLkU_SdeTtB_TsyESb7mczfz-gtzS-D0Ih
我800多條片?全部可以睇曬?https://goo.gl/cuyAZa
雞翼雞髀(系列)
https://www.youtube.com/playlist?list=PLkU_SdeTtB_TsyESb7mczfz-gtzS-D0Ih
?如果認為呢條片?係好嘅? 請幫我分享給一個朋? 多謝你支持 ?????
⬇️⬇️English recipe follows ⬇️⬇️
冬菇滑雞煲仔飯：
材料：
急凍雞脾2隻
臘腸仔2條
冬菇（大）4隻
薑1小舊
珍珠米3膠嘜
處理：
1. 雞脾，清水解凍。
2. 冬菇，清水浸軟去椗。
3. 雞脾，已解凍15分鐘，輕手揸出血水，沖洗乾淨。
4. 雞脾，切去雞膏。
5. 雞脾，切開一舊舊，放大碗中。
6. 薑，切片，放大碗中。
7. 冬菇，已浸軟，沖洗乾淨，揸乾水，切片，放大碗中。
8. 臘腸仔，煲滾水烚1分鐘，去除表面塵埃，清水沖洗乾淨。
7. 雞脾調味：
a. 生粉1湯匙
b. 油3茶匙
c. 紹興酒1茶匙
d. 鮑魚汁1茶匙
e. 生抽1茶匙
f. 糖1湯匙
撈勻，醃10分鐘。
烹調：
1. 在煲仔內洗好珍珠米。米和水的比例2:1.5。
2. 用大火煲滾。
3. 滾至煲邊有小氣泡，轉慢火。
4. 放雞脾、臘腸和冬菇在米上面。
5. 轉中火。
6. 大約煮了7分鐘後，轉最慢火。
7. 每2分鐘，轉一轉煲，大概轉6次。
8. 完成，可享用。
Chicken claypot rice with mushrooms:
Ingredients:
Frozen chicken legs 2 Nos.
Chinese sausages 2 Nos.
Mushrooms (large) 4 Nos.
Ginger (small) 1 No.
Pearl rice 3 measure cups
Preparation:
1. Chicken legs, defrost with tap water.
2. Mushrooms, soak in tap water until they turn soft, cut the anchors.
3. Chicken legs, have already been defrosted for 15 minutes. Squeeze out the blood gently. Rinse thoroughly.
4. Chicken legs, cut away the fat.
5. Chicken legs, cut into pieces, put them in a big bowl.
6. Ginger, get it diced, put them in a big bowl.
6. Mushrooms, have already been soaked well. Squeeze and then slice them. Put in a big bowl.
8. Chinese sausages, boil up a pot of water, soak them in the boiled~up water to remove dust on them. Rinse thoroughly.
7. Season the chicken legs:
a. Tapioca starch 1 tbsp
b. Oil 3 tsp
c. Shaoxing wine 1 tsp
d. Abalone sauce 1 tsp
e. Light soya sauce 1 tsp
f. Sugar 1 tbsp
Mix well. Season for 10 minutes.
Steps:
1. Rinse the pearl rice in pot. The ratio of rice to water is 2:1.5.
2. Heat up the pot at high flame.
3. Turn to low flame when it starts to boil up.
4. Put chicken legs, Chinese sausages and mushrooms on top of rice.
5. Turn to medium flame.
6. Have already cooked for 7 minutes, turn to low flame.
7. Turn around the pot 6 times with 2 minutes for each time.
8. Complete. Serve.
煲仔飯 冬菇滑雞 香噴噴
