玫瑰露豉油雞
Mei Kwei Lu Soy Sauce Chicken
材料:
Ingredients:
有機走地雞一隻 (1 whole Organic Chicken 3 lbs)， 蔥兩條 (Green Onion 2 strips)， 薑四片 (Ginger 4 slices)， 乾蔥兩粒 (Shallot 2 )。
調味料:
Seasonings:
紅麴醬油半杯 (Red Yeast Rice Black Soy Sauce ½ C) , 醬油膏半杯 (Thick soy Sauce ½ C),
(另外兩湯匙醬油膏用來塗抹雞用) ，玫瑰露酒4湯匙 (Mei Kwei Lu, [Made in Hong Kong] 4T , 冰糖五安士 (Rock Sugar 5oz)，水兩杯 (Water 2C)。
香料:
Spices:
桂皮一支 (Cinnamon 1)， 花椒半湯匙 (Dried Pepper ½ T)半湯匙， 八角六粒 (Star Anise 6 pieces)，香葉3片 (Bay Leaves 3 pieces)， 陳皮一塊 (Tangerine peel 1 piece)， 白胡椒一湯匙 (Whole White pepper 1T)， 甘草六片 (Dried Licorice 6 pieces)，沙薑六片 (Dried Shar Ginger 6 pieces)。
做法:
1. 雞清洗乾淨，用抹手紙抹乾水， 用兩湯匙醬油膏塗抹均勻外表， 用保鮮紙封住，放入冰箱醃一晚。
1. Wash the chicken, and wipe the water with a paper towel, spread two tablespoons of soy sauce evenly on the chicken, seal with plastic wrap, and marinate for one night in the refrigerator.
2. 準備煮雞豉油汁: 熱鑊下油，先把香料及冰糖放入鍋內，炒至冰糖溶化變焦黄，再加入水及調味材料 ，煮滾約十分鐘後，才把雞隻放進，先放側身一邊，因為豉油汁液不多， 不能全部雞隻浸過面， 所以打側先煮一邊五分鐘，蓋上鍋蓋，中火煮，再反轉另一邊煮五分鐘， 再把雞背向下，雞胸向上， 蓋上鍋蓋煮多五分鐘後， 熄火燜焗30分鐘， 便可取出，稍為放凉後，抹上少許香油， 便可將雞隻斬件上碟享用。
2. Prepare seasonings for Chicken: Heat the oil, first put cystal sugar till it turns yellow. Add water and seasonings and cook for 10 mins till boiling. Add chicken and cook one side for 5 mins with medium heat and put on the lid. Turn the chicken to the other side, cook with medium heat for 5 mins. Finally position the chicken on its back and cook for 5 more mins. Turn off the stove and keep the lid on for 30 mins. Remove the chicken and cool off. Add a little sesame oil and ready to serve.
3. 豉油雞汁隔去所有 渣宰， 片去多餘的油， 用來沾點雞肉吃。
3.Use the juice in the pot as the dipping sauce. Remove extra oil before use it.
• 梁師傅小貼士
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Chef’s Tips:
用來煮雞用的玫瑰露酒加添香味的就要用香港製造的 (永利威) 玫瑰露酒。只要4湯匙便足夠, 因為酒精濃度高及香味濃郁.
When preparing
the seasoning for chicken, us Wing Lee Wai Mui Kwe Lu made in Hong Kong to add rich flavor. Because of its high alcohol level and rich taste, may just use 4 table spoon.
