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海南雞飯


步驟 1 (浸雞)
材料︰
1) 鮮雞 1隻 (約3 -3.5斤)
2) 玫瑰露酒 半茶匙
3) 紹興油 1湯匙
4) 南薑 8塊 (去皮、砌片、拍扁)
5) 薑 3片 (去皮、砌片、拍扁)
6) 蔥 2束 (捲起、白色部份拍扁)
7) 鹽 2湯匙
8) 冰 3-4杯
做法︰
1) 洗淨雞內外後抺乾水,用2湯匙鹽一邊按摩雞身,一邊把鹽均勻搽上雞身內及外,放入雪櫃醃約10小時令其入味
2) 約12小時後。將玫瑰露酒及紹興酒混合,按摩方式把酒搽於雞內外令其吸收,然後把南薑2片、薑片及蔥塞入雞肉,用保鮮紙封存放入雪櫃12小時,待雞吸收酒味
3) 準備一個可以安放整隻雞的鍋,不能太大,避免雞太多空間轉動
4) 煲一鍋足夠浸過整隻雞的水,放入餘下6片南薑煲20分鐘待材料出味,當水大滾時放入雞,,轉動雞身令其均勻受熱,最後雞胸要向下,轉極慢火,冚蓋煮5分鐘後熄火,焗雞40分鐘
5) 雞拿出後立即浸入冰水中10秒,然後取出。重覆此步驟5次 (此步驟可令雞皮爽脆)
6) 把雞吊起風乾2.5小時,雞味及小量油份會於1.5小時後開始慢慢滲出 (此過程會影響雞味的濃郁與否,所以別刪掉)
7) 風乾完成後可將雞砌件,完成。
步驟 2 (飯) 約6-7碗飯
材料︰
1) 白米 3杯 (洗後瀝乾水)
2) 鮮雞油羔 1-2塊 (洗淨後吸乾水)
3) 乾蔥頭 5粒 (去皮、拍扁)
4) 班蘭葉 2條 (洗淨後捲起)
5) 香芽 3條 (1開3,拍扁)
6) 薑 一件 (去皮,拍扁)
7) 蒜頭 3粒 (去皮,拍扁)
8) 鹽 2茶匙
9) 水 1.5杯
10) 椰奶 3/4湯匙
11) 雞湯 1.5杯 (可用史雲生清雞湯)
做法︰
1) 燒熱鑊後下雞油羔,慢火煎至出油,大約1.5湯匙油
2) 先煎香乾蔥頭、再加薑煎香、加蒜頭、班蘭葉及香茅炒香
3) 加入生米略炒一會,加入雞湯、水、鹽及椰奶略炒2分鐘
4) 將鑊中所有材料倒入電飯煲內煮,煮好後拌勻飯及材料,焗15分鐘後再拌勻,焗10分鐘,完成。
步驟 3 (醬料)
辣椒醬
材料︰
1) 大紅椒 6隻 (去籽)
2) 薑茸 半湯匙 (薑去皮及磨碎)
3) 蒜蓉 1湯匙 (砌碎)
4) 鹽 半茶匙
5) 白醋 60ml
6) 砂糖 1/4茶匙
7) 青擰汁 2湯匙
做法︰
1) 白醋煮滾後待冷卻
2) 大紅椒飛水後砌碎 (如果想辣味濃,可以留下1-2隻籽)
3) 混合大紅椒碎、薑蓉、蒜蓉、鹽及砂糖,再倒入已冷卻的白醋混和,完成。
** 辣椒醬可保存於器皿內放進雪櫃,食用前加入適量青檸汁拌勻 **
薑蓉
材料︰
1) 薑蓉 1/3杯 (去皮後磨蓉)
2) 青蔥碎 1/4杯
3) 雞粉 1/2茶匙
4) 油 1/4杯
5) 鹽 3/4茶匙
6) 糖 1/2茶匙
做法︰
1) 混合薑蓉、青蔥碎、雞粉、鹽及糖
2) 燒熱油後立即倒入材料後混和,完成。

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