香妃雞

香妃雞，菜餚名稱，取名獨特，色感口感俱佳，深受當地民眾喜愛。

基本介紹

• 中文名：香妃雞
• 主要原料：光雞
• 是否含防腐劑：否
• 適宜人群：一般人群

用料：

光雞1隻（約重1。36千克）。

浸汁：

粗鹽2湯匙（如果幼鹽酌量加多些），生抽3湯匙，酒2湯匙，桂皮2片， 姜2片，蔥2條，水6杯，雞粉1湯匙（或用味素半湯匙取代，不喜歡的免用）。

蘸汁 ：

1．蚝油1小碟。

2．姜磨蓉2湯匙，蔥2條切碎，鹽半茶匙，胡椒粉少許，油適量（攪勻盛小碟上）。

做法：

1．把浸汁煮滾，待完全冷後才可用。

2．雞切去腳、洗淨抹乾水，盛碟上，胸向上。

3．把適量之水放入鍋中燒滾，放下蒸架，雞原碟放在架上，蓋上鑊蓋，用中火蒸 15分鐘，反轉背向上再蒸10分鐘至熟。

4．雞熟後立即放入浸汁中，浸至入味，約需4小時~6小時，浸時要翻動，把汁淋 入 肚內，不要加蓋。

5．把雞從汁中取起，瀝乾浸汁，掃油在雞皮上，斬件上碟，可以配上蘸汁吃。

STEAMED CHICKEN WITH SALTED SAUCE

Ingredients:

1 Chicken,about 3 lb

Sauce for soaking chicken:

2 tbsp coarse salt; 3 tbsp light soy sauce;2 tbsp wine;2 slices cinnamon bark;2 slices ginger; 2 spring onions;6 cups water; 1 tbsp chicken powder(optional)

Serving sauces:

1) 1 small dish oyster sauce;

2).2 tbsp grated ginger 2 spring onions, chopped;1/2 tsp salt; dash of pepper ;some oil(mix together in a dish)

Method:

1. Boil up chicken sauce.Cool aside for later use.

2.Cut off claws of chicken Wash, wipe and dish on plate with breastside upward.

3. Prepare some bolling water for steam -ing .Steam chicken on plate with tripod underneath.steam over medium heat for 15 minutes, covered. Turn chicken over and steam for furhter 10 minutes until cooked.

4. Soak steamed chicken in chicken sauce for about 4 to 6 hours, uncovered. Turn evenly and pour some sauce inside chicken.

5.Remove chicken from sauce.?Drain well and glaze with oil. chop into pieces and dish .Serve with serving sauces.