Poached Whole Chicken
繁體中文
繁體中文
Ingredients
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Instructions
| 1. | Rinse the chicken under running water. Tuck the chicken feet inside the cavity. |
| 2. | Place the ginger, scallion, salt, rice wine and water in a large pot and bring the mixture to a boil. Adjust the water so it is enough to cover the chicken. |
| 3. | Turn the heat to high. Dip the chicken in the water for 6 seconds then lift it up for 4 seconds. Repeat this step for three times. |
| 4. | Change the heat to medium-low. Place the chicken back into the water, cover and cook for 8 minutes. Turn off the heat and let the chicken sit in the water with lid on until the temperature of the thickest part of the thigh reaches 165˚F(75˚C). |
| 5. | Transfer the chicken into the icy water and soak for 1 minute. If the water can't cover the chicken, turn the chicken and make sure that all the skin is touched with the ice water. Drain the water and cut the chicken in pieces after it cools completely. |
| 6. | Serve the chicken with Ginger Scallion Sauce (Cantonese style) or Garlic Soy Sauce (Taiwanese style). |
白斬雞 (白切雞)
ENGLISH
ENGLISH
材料
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做法
| 1. | 將雞沖洗乾淨，雞腳塞在雞肚內。 |
| 2. | 將薑，蔥，鹽，米酒和水在大鍋裡燒開。水需要蓋過雞身，請自行調整。 |
| 3. | 開大火。將雞放進滾水內燙6秒，提起來等4秒，如此重複3次。 |
| 4. | 轉成中小火。將雞放回水裡加蓋煮8分鐘。熄火繼續燜到雞腿最厚處的溫度達到165°F(75°C)即可。 |
| 5. | 將雞移轉到冰水中浸泡1分鐘。如果水無法蓋過雞全身，翻轉雞身讓所有雞皮都有浸泡到冰水。濾乾放在一旁待涼後再切塊。 |
| 6. | 食用時可佐以薑蔥薑(廣式)或蒜泥醬油(台式)。 |
最後更新 (Last Update): 01/08/2021
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