2018年7月19日 星期四

煮食記錄: [家鄉蒸鹹雞髀]




大家好呀~ 久違了的食譜又同大家分享。天氣那麼熱, 真不想逗留廚房太耐, 廚房既然有個蒸爐好幫手, 當然要好好利用啦~

早上買了兩隻新鮮雞髀, 預先醃定,放工回家可立即用蒸焗爐烹煮。 味道鮮美又可省卻斬雞的煩惱。 蒸出來的雞汁, 可用來煲飯或加入兩碗熱水煮滾,煮成清雞湯,用作滾湯或灼菜用, 又可以多一道美味菜餚。

家鄉蒸鹹雞髀 (2人份量)

材料: 

新鮮雞脾 2隻
薑片 2塊
葱 1棵



調味料: 

鹽 2湯匙
紹興酒 1湯匙
薑汁 1湯匙

做法: 

1. 新鮮雞脾, 各用1湯匙鹽搽勻兩面,用保鮮袋盛好放入雪櫃醃至少2小時, 備用。


2. 薑去皮洗淨剁碎,取薑汁約一湯匙, 薑渣留起, 備用。

3. 薑汁與紹興酒混合成薑汁酒,葱洗淨切成兩段, 備用。

4. 雞髀取出後, 沖洗乾淨, 用廚房紙印乾水分後, 把薑汁酒搽勻每隻雞髀。

5. 先放葱段在碟中,



然後放上雞髀, 薑渣放上雞髀面,將剩餘薑汁酒倒入碟,


放入蒸爐或用大火隔水蒸20分鐘。


6. 原隻雞髀或放涼後斬件放上碟, 即成。


**小小貼士**

- 新鮮雞髀不用預先洗乾淨, 及要保留雞皮。 這樣會除去部份雞油。

- 蒸雞時一定要保留雞皮,這樣會令雞肉保持水份, 蒸出來更嫩滑。 如不想食雞皮, 可以在進食時才去掉。



1 則留言:

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