Category: 雞類 (chicken)

Posted in 煙燻機 (Food Smoker), 雞類 (chicken), 工具及廚具 (Utensils and Kitchen Equipments), 中菜 (Chinese Cuisine), 低溫慢煮機 (Sous Vide cooker)

［原創食譜 Original Recipe] 昇華版超級茶燻雞 (Chinese Smoked Chicken – Enhanced version)

Posted on by 傑西

作者從小到大每天也無中國茶不歡，但卻沒有特別講究，直至好多年前曾到過中國旅行後，才發現中國茶的學問其實很廣闊，而茶的種類比我想像中還要多很多，品茶的藝術亦很優雅，所以之後一直很想學習茶藝。 當然，在香港只是一個夢想吧，始終繼續喝一般超市買來的茶葉就算了。
I love drinking Chinese tea since child and must enjoy it everyday without any deeply knowledge before travelled to China.  After few trips to China long time ago, only know that Chinese tea really so many knowledge and wide range of tea leaves, also drinking Chinese tea is an art, it’s so elegant, therefore, I wanna learn about it.  Unforunately,  it’s a only dream when I’m in HK, still continue to drink cheap tea.

上兩個月終於有幸地愛人送來生日禮物 ～ 一套真正品茶的茶藝工具，實在興奮不已。 而愛人本不喝茶，但有了這套茶具後，也吸引了愛人變了茶痴，現在還比我更深。
Luckily, my beloved one sent me a set of tea tools for my birthday present, of course, I’m so excited.  Also, my beloved one not drinking tea before, after this set of tea tools, becomes a tea crazy and now more knowledge than me.

所以今次先試了做茶燻雞，但作者的版本不只是煙燻這麼簡單，用了慢煮的方法，及加入茶湯及茶葉作為底味，茶的香味更加濃，更能充分把茶香發揮得淋漓盡致吧。
After falling love in tea, I tried use Chinese tea to make this famous Chinese dish, not using traditional way, just use dried tea leaves to smoke chicken, I also use sous vide method and use drinking tea to combine with soy sauce, to make tea favour more strong and also can taste the complete tea fragrance.

今次作者用了鐵觀音來做，大家也可以用其他茶葉，自己喜歡飲的就可以了，不同茶葉出來的味道也不同。
You can use any kind of Chinese tea, different tea will give you different taste of chicken, I use OOlong tea as my tea favour.

這個食譜只是半隻雞，大家可以用全隻，請自行調整材料分量及味道。
This recipe only use half chicken, you can use whole chicken too, please adjust yourself.

材料 (Ingredients) ：

雞 (chicken) – 半隻 (half)

薑 (ginger) – 2片 (2 pcs)

蔥 (green onion) – 1條 (1 sprig)

蒜頭 (garlic) – 2瓣 (2 pcs)

紅蔥頭 (shallot)  – 1個 (1 whole)

豉油 (light soy sauce) – 150ml

老抽 (dark soy sauce) – 20ml

茶湯 (drinking tea) – 150ml

八角 (star anise) – 2個 (2 whole)

丁香 (clove) – 3粒 (3 pcs)

甘草 (Licorice) 1條 (1 pc)

桂皮 (Cinnamon)- 半支 (half)

月桂葉 (Bay leaf) – 1片 (1 pc)

芫茜籽 (Coriander seed) – 10粒 (10 pcs)

花椒 (Sichuan pepper) – 15粒 (15 ps)

五香粉 (Five spices powder) – 半茶匙 (1/2 teaspoon)

冰糖 (crystal sugar) – 8g

麥芽糖 (maltose) – 1湯匙 (1 tablespoon)

鹽 (salt) – 1湯匙 (1 tablespoon)

花彫酒 (Chinese cooking wine) – 1湯匙 (1 tablespoon)

煙燻用材料 (tea smoking ingredients) ：

乾茶葉 (dried tea leaf)  – 15g

黃糖 (brown sugar) – 15g

白米 (rice) – 15g

斑蘭葉/焦葉 (pandan leaf/banana leaf) – 3片 (3 pcs)

做法 (Method) ：

1. 準備低温慢煮棒，設定為73度
Prepare sous vide cooker, preheat it at 73 degree celsius

2. 先清洗一下雞，印乾水，把鹽平均灑在雞上，再用老抽上色，備用
Wash chicken and pat dry it, then put some salt and dark soy sauce to the chicken, then set aside

3. 沖一壺自己喜歡的茶，用第二及第三次出茶的茶湯，以及保留一些已沖泡過的茶葉
Brew a pot of your favourite tea, then only use 2 and 3 times tea, and keep some brewed tea leaves.

4. 八角、丁香、甘草、桂皮、月桂葉、芫茜籽及花椒先用白鑊小火烘至出味
Use a small pot, heat those spices without oil, until spices becomes fragrance

5. 加入豉油、五香粉、花彫酒、冰糖及麥芽糖，轉至中火煮至冰糖及麥芽糖完全溶解，離火後才加入茶湯，伴勻 （茶湯不要與豉油汁一起煮，不然香氣走了)
After that, add light soy sauce, five spices powder, Chinese cooking wine, crystal sugar and maltose, cook it in medium heat until sugar and maltose completely dissolved, then take off the fire, pour in the drinking tea and stir (don’t put the tea in for cooking, tea fragrance will be gone)

6. 準備真空袋，把雞放入，把薑、蔥、蒜頭、紅蔥頭、蒜頭及沖泡過茶葉放在雞腔及外面，再倒入煮好的豉油汁
Prepare sous vide bag, put the chicken in, put ginger, green onion, shallots, garlic and brewed tea leaves inside and outside of the chicken

7. 慢煮2小時30分鐘
cook it for 2 hours 30 minutes

8. 其間可以準備好煙燻爐，底部鋪上錫紙，放入白米、黃糖、乾茶葉及斑蘭葉，喜歡的話，也可以放入餘下沖泡過的茶葉，那麼煙會多一些的。
Then you can prepare the smoker, put aluminium foil at the bottom, then put some rice, brown sugar, dried tea leaves and pandan leaves on the top (if you like, you can also put some brewed tea leaves too, it will create more smoke)

9. 把煮好的雞，先倒出豉油汁，再返煮滾
After sous vide done, pour out the soy sauce into a small pot, and cook it until boiled

10. 然後小心地把雞放在煙燻爐上進行煙燻，開爐後，先把出風口開著，待到50度後闗閉，煙燻15分鐘，請把溫度維持在70-80度，不要太高溫，雞本已熟了。
Then put the cooked chicken to smoker carefully,  and start tea smoking, open the vent until 50 degree degree, then close it and smoking for 15 minutes, please keep the temperature in between 70-80 degree celsius since the chicken already cooked, no need high temperature.

11. 煙燻好後，待多2分鐘才開蓋，放在砧板上放涼一點才切
After smoked finished, off fire and leave it for another 2 minutes, then put it on the cutting board and wait for a while until a little bit cooler and chop it into small pieces.

12. 切好後再把豉油汁倒入，即可享用。
Finally pour the boiled soy sauce on the top of chicken and enjoy.

Posted in 煮食用具 (Cooker), 雞類 (chicken), 越南菜 (Vietnamese Cuisine), 強力及高速攪拌器 (High Speed/Powerful Blender), 低溫慢煮機 (Sous Vide cooker)

[原創食譜 Original Recipe] 越式雞肝醬 – 低溫慢煮版 (Homemade Vietnamese Chicken liver pâté – Sous vide version)

Posted on by 傑西

越南雞肝醬源自於法國雞肝醬，但卻沒有法國雞肝醬那麼濃味，比較清淡，但帶亞洲風味，主要也是用來搽在越式三文治 (Bahn Mi) 來吃的。

Vietnamese Chicken liver pate is a twist of French chicken liver pate, it’s not using herbs to make pate, it’s using vietnamese fish sauce and chinese spices, so the flavour is lighter with chinese taste.

作者今次所做的方法，是結合了兩者的做法，找出一個中傭的質感及味道。用了低溫慢煮的方法，可以保存耐久一點。以越南的做法，一星期內要吃完吧。

I just mix and match both making method for my version, try to find a moderate flavour and texture in between them.  I’m using sous vide method, that can pasteurized it to keep it a bit longer, otherwise, it can keep for a week only.

材料 (Ingredients) ：

雞肝 (Chicken livers) – 500g

洋蔥 (onion) – 1個 (1 whole)

紅蔥頭 (shallots) – 3個 (3 pcs)

蒜頭 (garlic) – 1瓣 (1 glove)

牛油 (butter) – 30g

豬油 (pork lard) – 10g

鹽 (salt) – 5g

白胡椒粉 (white pepper) – 2g

魚露 (fish sauce) – 3g

五香粉 (five spices) – 2g

忌廉/煮食用忌廉/牛奶 (cooking cream/heavy cream/milk) – 20ml

蛋 (egg) – 1隻 (1 pc)

白蘭地 (brandy) – 20ml

做法 (Method) ：

1. 預熱慢煮器至68°C

Preheat sous vide cooker to 68°C

2. 清洗雞肝，如有雞心，請清除，再清除一些雞筋及心管，印乾後，備用

Wash and clean the liver, take out the heart and vein, pat dry and set aside

3. 洋蔥、紅蔥頭及蒜頭切粒

Cut the onion, shallots and garlic into small cubes

4. 準備一個平底鍋，下豬油，當鍋小許熱時，加入洋蔥粒、紅蔥頭及蒜頭，炒至軟身

Use a sauce pan, add some pork lard, melt it, then add onion, shallots and garlic, stir fry until soften

5. 加入雞肝，再炒至雞肝變色後，加入白蘭地酒，伴勻後，讓酒精揮發一下

Put in the chicken liver, stir fry until the liver change colour, then add some brandy, mix it well and let the alcohol evaporate

6. 下調味料，伴勻後就可以關火

Add all the seasonings, mix it well and heat off

7. 把所有材料倒入攪伴器，先用細速攪伴，慢慢地加入忌廉/煮食用忌廉/牛奶，加入一半牛油，再加入蛋後才轉高速攪伴成幼滑就可以了,

Put all the ingredients into the blender, use low rate blending, then add milk/heavy cream/cooking cream slowly，followed by half of melted butter, then add egg, and change to high blending rate blend it until smooth like mousse form.

8. 把攪伴好的雞肝糊倒入密封式玻璃瓶內，把剩下的溶牛油，小心地倒在上面，上蓋時不要完全扭緊，留一點點以讓空氣可釋放

Pour the mousse into a glass jar, then pour the remaining melted butter on the top and close the lid with little bit loose to let the air bubble escape while cooking

9. 放入慢煮器內煮2小時

Put the jar into sous vide cooker and cook it for 2 hours

10. 取出後立即放入冰水浸3小時就完成, 最後放入雪櫃一晚就可以享用了

After cooked, chilled for iced water bath for 3 hour and finished, then put into fridge for a night and enjoy.

[wpedon id=”1981″ align=”left”]

Posted in 雞類 (chicken), 越南菜 (Vietnamese Cuisine), 低溫慢煮機 (Sous Vide cooker)

[原創食譜 Original Recipe] 越式雞肉河粉 – 低溫慢煮版 (Vietnamese Chicken Pho/Pho Ga – Sous vide version)

Posted on by 傑西

 

繼越式生牛河後，作者來個比較簡單的越式雞肉河粉，香料及做法也是一樣，但煮湯的時間短很多，適合假日或週末休閒地做著。

Chicken Pho/Pho Ga is much easier than Beef pho, using same spices and same cooking method, but it’s only take 2.5 hours, it’s good to make it during weekend.

 

材料 (Ingredients):

 

雞湯底 (Vietnamese chicken stock)  ：

 

全雞 (Whole chicken) – 1隻 (1 whole)

洋蔥 (onion) – 1個 (1 pc)

薑  (ginger) – 1件 (1 pc)

芫茜 (coriander) – 1-2條 (1-2 strigs)

茴香籽 (Fennel seeds) – 3湯匙 (3 tablespoons)

芫茜籽 (Coriander seeds) – 3湯匙 (3 tablespoons)

草果 (Black Cardamon) – 2個 (2 pcs)

桂皮 (Cinnamon) – 4片 (4 pcs)

八角 (Star Anise) – 5個 (5 pcs)

熱水 (Boiled water) – 1500ml

冰糖 (rock sugar) – 10-15g

魚露 (fish sauce) – 4湯匙 (4 tablespoons)

 

湯河材料 (Vietnamese noodle ingredients) [份量隨個人喜好 –  potions depends on personal preference]

 

越南河粉/金邊粉 (Vietnamese noodles)

雞肉 (chicken meat)

芽菜 (bean spouts)

洋蔥 (Onion)

金不換 (Thai basil)

薄荷葉 (Mints)

蔥 (spring onion)

芫茜 (Coriander)

辣椒 (Chilli)

鵝芥 (Culantro/Thai Coriander)

青檸 (Lime)

 

做法 (Method) ：

 

1. 先準備湯底材料 ：洗淨雞後，先用鹽擦勻全雞的內外，備用
Prepare chicken stock first : wash the chicken, then use sea salt to massage the whole chicken, set aside

 

2. 湯底香料先用平底鍋，不用下油，炒至所有香料出味，放涼後，放入一個茶袋，備用
Use a sauce pan, put all the spices into it and stir it until smell fragrance, then let it cool down a bit and put all the spices in a tea bag, set aside

 

3. 洋蔥及薑再平底鍋煎至焦香，如果讀者用明火，可以把直接放在爐上燒至焦香就可以了
Use the same sauce pan, roast the onion and ginger until brown; if you are using open fire, you can put the the whole onion and ginger directly into the fire and grill until brown

 

4. 預熱低溫慢煮器至75度
Preheat your sous vide cooker for 75 degree celsius

 

5. 準備好低溫慢煮袋，把之前所有準備好的湯底材料放入袋內，倒入熱水，小心地用anylock鎖好，再用真空機封口
Prepare a large thick layer sous vide bag, put all the ingredients in, pour in warm water, secure the bag using anylock, then seal it well

 

6. 到75度後，放入湯袋，開始慢煮2.5小時
When the water reach 70 degree Celsius, put the bag in and start cooking for 2.5 hours

 

7. 把河粉用水浸至軟身
soak the dry noodle until soften

 

8. 芽菜摘走根部，浸水備用
Take off the root of bean spouts, soak in water and set aside

 

9. 洋蔥切薄片，浸水，備用
slice the onion into thin slice, and soak into water, set aside

 

10. 芫茜、蔥及辣椒切碎，備用
chop the coriander, spring onion and chilli, set aside

 

11. 回到湯底，煮好後，準備一個湯鍋，先把湯小心地倒出，湯料用另一個大碗盛著, 慢慢地分出最上層的肥油
Back to the stock, carefully pour out the stock into a pot, then put the ingredients into a bowl, trim off the fat on the top layer

 

12. 把全雞浸凍水一會，然後用手撕開雞肉或切成雞件
Soak the chicken in cold water for a while, then shred the chicken meat using hand or cut into pieces

 

13. 先滾起湯底，加入芫茜、魚露及冰糖攪拌至冰糖溶化，試味後保溫備用
Take the stock boiling again, add coriander, fish sauce and rock sugar, mix well and taste it, then keep the stock warm

 

14. 用滾水煮好河粉，放入碗內
On the other hand, use another pot to cook the noodle until soft, then put it into a bowl

 

15. 用同一鍋水，灼芽菜，放在河粉上
Use the same pot and cook the bean spouts for a short while, then put at the top of the noodle

 

16. 再放上雞肉
Put in shredded chicken meat

 

17. 洋蔥及辣椒也放上
Then put the onion slices and chilli as well

 

18. 小心地倒入雞湯
And pour in the chicken stock

 

19. 最後放上金不換、薄荷葉、蔥、芫茜及鵝芥就完成了。
Finally, put the thai basil, mints, spring onion, coriander and culantro for garish, finished.

 

[wpedon id=”1981″ align=”left”]

Posted in 肉類 (Meat), 雞類 (chicken), 印度菜 (Indian Cuisine)

印度燒雞 (Tandoori Chicken)

Posted on by 傑西

img_7811

 

這個菜應該不用介紹吧，在世界各地有印度餐廳的地方也會有這道菜，很多人接觸的第一道印度菜就是這個。

If you went to Indian restaurant before, you must knew this dish, you can find this in any Indian restaurants around the world, this is the first dish you will eat at the first time.

 

除了炸物外，其實印度菜也很健康，全部也是香料及香草來煮成的，而每個菜式當中包含十多種香料，對健康有很大的幫助。

Although, there so many deep fried foods in Indian, but for main cooking dishes, Indian cuisine is practically a healthy diet, because for every dishes, they are mixed with various type of spicies and herbs, it’s really good for health.

 

這道菜先要做一個其中需要的混合香料 (Garam masala)，可以做多一些，那麼不用每次做，因為要十多種香料來混。此外，由於印度人每個家庭也會有自家口味，所以這個只是本人的口味，當讀者了解不同的香料後，可自行調配不同的口味吧。還有，印度人一般也沒有份量，所以請自行判斷味道。但如果讀者在相熟的香料店找到現成的也可以的。

First of all, you have to blend Garam masala which is one of the ingredients for this dish, you can make a little bit more for storage。Since there are different taste for every family, so this is just my taste of garam masala, you can try to mix yours when you understand indian spices.  Also, there’s no measurement for every spices and herbs, therefore, please try taste yourself.  But if you can find this instant mixed spices at your spices store, you can buy too.

 

材料 (Ingredients) ：

 

芫茜籽 (Coriander seeds)

綠豆蒄 (Green Cardamom)

黑豆蒄/草果 (Black Cardamom)

小茴香 (Cumin seeds)

大茴香 (Fennel seeds)

桂皮 (Cinnamon sticks)

丁香 (Gloves)

黑胡椒 (Black peppercorn)

月桂葉 (Bay leaves)

肉豆蒄 (Nutmeg)

八角 (Star Anise)

薑粉 (Dry ginger)

 

做法 (Method)：

 

1. 把所有香料逐一單獨在平底鍋上炒1-2分鐘，不要炒多於2分鐘，否則香料變苦味
Prepare a sauce pan, stir every spices one by one in very low heat for 1-2 minutes, not more than 2 minutes, otherwise it will becomes bitter.

 

2. 炒香完成的香料放在一個器皿上放涼一段時間，才可放入碎香料器打碎至粉狀就完成。
Put in a large bowl after finished and let it cool down, then use a grinder and grind all spices until powder form.

 

 

現在正式做印度燒雞吧。

After blended Garam masala, we can go for the chicken now.

 

材料 (Ingredients) :

雞槌或雞肶 (Chicken drumlette or chicken whole legs)

洋蔥 (Onion)

紅辣椒粉 (Red Chilli Powder)

檸檬汁 (Lemon juice)

鹽 (salt)

芫茜籽粉 (Coriander powder)

薑蒜膏 (Ginger garlic paste)

Garam Masala

小茴香粉 (cumin powder)

黃薑粉 (Tumeric)

月桂葉 (Bay leaves)

黑胡椒粉 (Black pepper powder)

乳酪 (Yogurt)

Chaat Masala

青檸汁 (Lime juice)

植物油 (vegetable oil)

新鮮芫茜 (fresh coriander )

 

 

做法 (Method)：

 

1. 用刀在雞肉上鎅開幾刀，用意是醃肉時入味
Cut few slits in every pieces, it’s used for easy marinating

 

2. 準備一個小碗，把鹽、檸檬汁及紅辣椒粉混合，把混合好的醬塗在雞肉的鎅口上，醃15分鐘
Prepare a small bowl, mix with red chilli powder, lemon juice and salt, and then put the sauce into each slits and marinate for 15 minutes

 

3. 預熱焗爐200度
Preheat the oven to 200 degree Celsius

 

4. 準備一個大碗，把其餘的材料混合，如果讀者喜歡比較紅的色彩，可以加入食用紅色素
Prepare a large bowl, mix all other ingredients into it, if you would like red colour in the chicken, you can put red food colouring on it

 

5. 把醃好的雞肉放入剛混合好的大碗內，用手把雞肉及醬料伴勻
Put all the chicken into the large mixing bowl and well mix all the sauce with chicken by hand

 

6. 把伴勻的雞肉放在焗盤上，放入焗爐烤30分鐘
Put the mixed chicken into the baking tray and roast it for 30 minutes

 

7. 準備一個平底鍋，把洋蔥片先炒一下，再把焗好後的剩餘醬料倒加入，再炒至洋蔥軟身
Prepare a sauce pan, stir the onion slices a little bit, then put the cooked sauce into the pan and stir well until onion becomes soft

 

8. 再加入焗好的雞肉大火略煎至金黃，最後加入青檸汁就完成。
Then Add the chicken into the pan and grill the chicken until brown in surface, add lime juice and fresh coriander, finished.

 

[wpedon id=”1981″ align=”left”]

 

Posted in 肉類 (Meat), 雞類 (chicken), 食物處理器 (Food Processor), 馬來西亞菜 (Malaysia Cuisine), 工具及廚具 (Utensils and Kitchen Equipments), 低溫慢煮機 (Sous Vide cooker)

[原創食譜 Original Recipe] 馬來西亞海南雞飯 – 低溫慢煮版 (Malaysian style Hainanese Chicken Rice – Sous Vide Version )

Posted on by 傑西

 

相信很多人也吃過海南雞飯吧。坊間有很多做法及醮醬，但其實馬來西亞人只配海南辣醬來吃，所以今次只會分享這個醮醬吧。

I believed that many people have been tried this dish so many times already.  There are many cooking method and dipping sauces that you can found in different countries, however, in Malaysia, only dipping with Hainanese chilli sauce, so I will only introduce this dish with this sauce here.

 

至於做法，很多都覺得用飯煲做，作者都試過，但肉質沒有用低溫慢煮般滑，而去骨就沒有這樣容易。如果用最傳統的浸雞方法，就要好有經驗才可以做到，因為時間性很重要。

For the cooking method, many people shared that cooking in rice cooker, of course, I have tried it too, but to be honest, using rice cooker method, the texture not as good as using sous vide, on the other hand, the traditional method is not easy handle, cos the time capture is the most important.

 

然而，今次作者用低溫慢煮方法，發現可以做到大師傅的效果，煮好雞後再浸冰水，不但去骨容易，雞皮亦不容易分離及皮脆肉嫩。

So, I tried using sous vide, I found that the texture come out is exactly the one we can enjoyed in restaurant, and also easy to handle and get rid of the bone just using hand, meanwhile, the chicken fat layer not easy to lose but crispy and tender.

 

順帶一提，做海南雞最好用三黃雞來做，因為雞味比較濃外，亦需要雞油。

On the other hand, for cooking Hainanese Chicken, it’s better using yellow chicken, the taste is more fragrance and we also need the chicken fat to make chicken oil.

 

材料 (Ingredients) ：

 

雞湯材料 (For chicken soup):

三黃雞 (Yellow chicken) – 1隻 (1 whole)

蔥 (Spring onion) – 1條 (1 pc)

薑 (ginger) – 3片 (3 slices)

紅蔥頭 (shallots) – 3個 (3 cloves)

芫茜 (coriander) – 1紮 (1 pc)

班蘭葉 (Panda leaves) – 2片 (2 pcs)

開水 (Boiled water) – 1500ml

鹽 (salt)

 

海南辣醬材料 (Hainnanese Chilli sauce) ：

薑 (ginger) – 3片 (3 slices)

蒜頭 (garlic) – 3瓣 (3 cloves)

紅蔥頭 (shallots) – 3個 (3pcs)

長辣椒 (fresh long chilli) – 3條 (2pcs)

泰國辣椒(Thai chilli) – 2條 (2pcs)

白醋 (White vinegar) – 1湯匙 (1 table spoon)

糖 (sugar) – 2茶匙 (2 teaspoons)

鹽 (salt) – 2茶匙 (2 teaspoons)

雞油 (chicken oil) – 2湯匙 (2 table spoons)

雞湯 (chicken soup) – 100ml

青檸汁 (Lime juice) – 2茶匙 (2 teaspoons)

 

雞飯材料 (chicken rice)：

紅蔥頭 (shallots) – 3個 (3 pcs)

薑 (ginger) – 2片 (3 slices)

蒜頭 (ginger) – 2瓣 (2 cloves)

雞油 (chicken oil) – 3茶匙 (3 tablespoons)

雞湯 (chicken soup) – 1公升 (1 litre)

米 (rice) – 260ml

 

做法 (Method) ：

第一個最重要做的是煮雞湯，沒有雞湯，其餘的東西就不能煮了。 由於海南雞本是凍食，所以不要怕放涼。

The most important part for this dish is chicken soup, no matter what, you have to cook the chicken soup first, otherwise, you can’t process the rest of the dish.  Since Hainnanese chicken is a cold dish, don’t worry that it will became cold after cooked.

 

 

1. 預熱低溫慢煮器至73度
First, preheat your sous vide circulator to 73 degree Celsius

 

2. 準備一個大型慢煮袋，先把雞清洗好，用鹽擦內外，把雞、蔥段、薑、班蘭葉、紅蔥頭、開水及鹽放入袋內，用anylock封好，就可以用真空機封口，不用抽真空。
Prepare a large vacuum bag, wash the chicken and massage it with salt, both inner and outter, then put the chicken into the bag along with spring onion, ginger, panda leaves, onion slices, boiled water and salt, use the anylock to stop the bag and seal the bag without vacuum.

 

3. 放入慢煮器煮2小時30分鐘
Put the chicken soup bag in the circulator pot and cook for 2 hours 30 minutes

 

4. 然後可以準備海南辣醬材料，把紅蔥頭、蒜頭、兩款辣椒切粒，把雞肥細火慢慢炸出雞油，備用
Then you can cut the Hainnese sauce ingredients into a chunk and cook the chicken fat into chicken oil in low heat, then set aside

 

5. 另外雞飯所需的紅蔥頭、薑及蒜頭剁碎備用
And now, finely chopped spring onion and garlic for chicken rice, set aside

 

6. 準備一個小鍋及一大碗冰水，待雞煮好後，先把雞湯小心倒出，再把雞放入冰水浸一會
Prepare a small pot and ice water, after chicken is cooked, then pour out the soups and other ingredients into the pot and put the chicken in the ice water

 

7. 雞湯煮滾後，可以先做準備雞飯
Boil the chicken soup and prepare to cook the chicken rice first

 

8. 準備一個鑊，預留2湯匙雞油備用，其他可以倒入鑊內，先爆香紅蔥頭、薑及蒜炒勻
Prepare a wok, reserve 2 table spoons of chicken oil, then pour the rest into the wok, then add chopped spring onion and garlic in, stir fry until you can smell good

 

9. 準備飯煲，把洗好的米倒入飯煲內，把放入炒好的雞飯材料，伴勻，再加入班蘭葉，加入雞湯，米與湯比例大約1:1.3, 煲飯
Then prepare the rice cooker, put all rice mixture and panda leaves into the rice cooker, and pour in the chicken soup for ratio 1:1.3, then let the rice cook

 

10. 再回來海南辣醬，準備攪拌機，把紅蔥頭、蒜頭、兩款辣椒、雞油、雞湯、鹽、白醋、糖及青檸汁加入，攪勻，試味，完成
Back to the sauce, prepare a mixer, put all the sauce ingredients into the mixer and mix it well, then taste it, finished this.

 

11. 準備一個大碟，把青瓜切成一片片，鋪在碟上，平均地倒入少許豉油及麻油
Next, prepare a big plate, cut the cucumber in slices, then put them on the plate, glaze little bit soy sauce and sesame sauce on the top

 

11. 把雞切開及去骨, 然後平均地塗上少許麻油在雞皮上
Cut the chicken into pieces and pull out the bones, glaze a little bit sesame oil on the top

 

12. 當飯煲好就可以享用了。
When the rice is done, then you can enjoy it.

 

Tips : 如果讀者喜歡中式的薑蔥蓉作醮醬，磨薑蓉、切蔥粒，加少量鹽及胡椒粉，倒入滾雞油就可以了。

 

[wpedon id=”1981″ align=”left”]