白切雞 火浸 冰浸 重點講解 時間掌握 初學容易 詳盡解釋👍How to make Hong Kong-Style Poached Chicken 🐓 Poach chicken

Описание: ⬇️⬇️English recipe follows⬇️⬇️
火浸冰浸白切雞：

材料：
冰鮮雞1隻

處理：
1. 用粗鹽醃雞1小時以上除去雪味，腥味，及加入鹹味，放入雪櫃。
2. 斬去雞腳，除去雞膏及雞肺洗淨。
3. 洗乾淨所有鹽分，擎乾水。

烹調：
1. 煲一大煲滾水。
2. 注入熱水及放出血水，放入雞腳。
3. 見到開始滾起，馬上收最細火。
4. 冚蓋，但要留一條罅隙。
5. 浸雞時間表：
2斤以下的雞浸25分鐘。
2斤半左右的雞浸35分鐘。
3斤以上的雞浸45分鐘。
6. 浸了20分鐘，夾起雞頸，擎乾體內的水， 再一次注入熱水入雞體內，熱水均勻浸透。
7. 過了35分鐘，開大火，再次煲滾。
8. 水滾，熄火，冚蓋焗10分鐘。
8. 預備大量冰及冰水。
9. 夾起雞，擎乾水，即時放入冰水。
10. 雞已浸冰水30分鐘，雞油浮出冰水面。
11. 雞油浮上面，擎乾水，吹乾30分鐘以上。
12. 擎水，風乾30分鐘。
13. 斬雞，上碟。

Poach chicken:

Ingredients:
Frozen Chicken 1 No.

Preparation:
1. Season chicken with cooking salt for 1 hour or more to remove unpleasant smells and tastes, and add some salty tastes. Then put it into refrigerator.
2. Cut away chicken feet, fat and lung.
3. Rinse salt thoroughly. Hang dry.

Steps:
1. Boil up a pot of water.
2. Soak boiled water into body of chicken, rinse blood out from chicken. Put chicken feet in boiled water as well.
3. Turn to the lowest flame when water starts to boil up.
4. Put lid on top of pot, but leave a gap between lid and pot.
5. Time table:
Chicken with weight 2 1/2 catty or less, soak for 25 minutes.
Chicken with weight about 2 1/2 catty, soak for 35 minutes.
Chicken with weight 3 catty or more, soak for 45 minutes.
6. Already soaked for 20 minutes. Pick up the chicken neck, totally release water from the chicken. Repeat this step once more.
7. After 35 minutes, boil up the water at high flame again.
8. Water has been boiled up, turn off fire, leave it for 10 minutes with lid on pot.
9. Prepare a lot of ice and iced water.
10. Pick up chicken, hang dry, put into ice water immediately.
11. Chicken oil has been floated on top of water after it has been soaked in iced water for 30 minutes.
12. Chicken has been hung dry, leave it in room temperature for 30 minutes.
13. Cut chicken well. Serve.

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