anova – 溫馨小廚

本以為這個寫好了的食譜不能出版，因為作者從馬來西亞回來後，在島內的超市沒有了豬仔脾，幸好前兩天返貨，這個食譜才得以出版。作者不清楚馬來西亞有沒有這種食材，所以本打算在離港前再看看，沒有這食材的話，就刪除這個食譜。

This recipe I have written before travel to Malaysia, however, when I back to Hong Kong, I can’t find any stock at supermarket in the island, I’m so disappointed, I wanna delete this recipe too. Luckily, it have been restocked again these 2 days, so I can, finally, publish this recipe now.

最近作者所住的島內唯一超市發現新產品 – 豬仔脾，價錢又平，作者興奮到不得已，買回來後，用低溫慢煮做了一道菜式，簡單地配上薯蓉及烤西蘭花，已經係一道高級菜式了。在這篇中，作者只分享豬仔脾及醬汁的做法，其他簡單的配菜，我想不用再分享了。

Recently, I’m really happy that I’ve found a new product in the supermarket that I’m living, so I bought it back and cooked it using sous vide, served it with mashed potato and roasted broccoli. Here, in this recipe, I will just only share the pork shank and sauce cooking.

我們做這個醬汁，需要大量蘋果汁，但作者不建議買來現成的，因為加工過，有其他化學物質，那麼是很不健康的，所以我們先來做個蘋果汁，讀者可以用慢磨機，這比較方便，如果用攪拌機，就得好像作者一樣，先過濾果渣，我們只需要蘋果汁。

For the apple sauce, we need apple juice, but I’m not recommend you to buy packed one since it is so many substitutes, better make fresh apple juice by your own. If you have juicer machine, it’s more convenient, because we just need the juice only; but if only have a blender, please use sieve to sift the juice out.

材料 (Ingredients)：

豬仔脾 (Pork Shank) – 4隻

蒜頭 (Garlic) – 4瓣

蘋果汁 (Apple Juice) – 400ml

蘋果醋 /紅酒醋/白酒醋 (Apple cider vinegar/Red Wine vinegar/White) – 200ml

芥末醬 (Dijon Mustard) – 150g

原糖 (Cane sugar) – 100g

鹽 (salt)

油 (Oil)

黑胡椒 (Black pepper)

新鮮百里香 (Fresh Thyme) – 8支 (無新鮮可用乾的 – If you don’t have fresh, dried one also OK)

做法 (Method) ：

1. 預熱慢煮器到70度
Preheat your sous vide cooker to 70 degree Celsius

2. 豬仔脾先用鹽及黑胡椒調味
Seasoning pork shank with salt and pepper

3. 準備平底鍋，開大火，下油，把豬仔脾煎四邊至金黃色，盛起，備用
Prepare a sauce pan, add some oil, and sear the pork shanks until brown, then remove it and set aside

4. 先把蘋果打成蘋果汁
Blend your apple into apple juice

5. 把蘋果蓉隔開，只用蘋果汁 (如果讀者用慢磨榨汁機，這步驟就可以省卻）
Use a sieve to sift out the apple pulp, remain the apple juice only (If you are using pure juicer, you can skip this step)

6. 同一個鍋，加入蒜頭、蘋果醋、芥末醬及糖，用中火煮至醬汁收成杰醬，放涼一會
Use the same pan, add garlic, apple juice, apple cider vinegar, Dijon mustard and cane sugar and cook it under medium fire until becomes a thick sauce even glaze. Let it cool down a bit

7. 準備真空袋，把豬仔脾，醬汁及百里香放入袋內並進行真空封密，然後放入慢煮器，進入24小時慢煮
Prepare a sous vide bag, put in pork shanks, sauce and thyme (If you are using dried one, better seasoning it first before put into the bag), then let it start cooking for 24 hours

8. 翌日取出後，準備小鍋，先倒出醬汁，把醬汁用中火再煮回杰醬
Next day, prepare a small pot, pour out the sauce after cooked, then cook the sauce again until thicken

9. 豬仔脾上碟後，把醬汁淋上就完成。
Served the pork shank and glaze the thick sauce in, finished.

食譜來源： https://www.chefsteps.com/activities/hearty-apple-braised-pork-shank

溫馨小貼士：這個醬汁，亦可作為燒烤醬，作者試過用來烤豬肋骨，相比用BBQ醬無咁膩，酸酸甜甜好胃很多。
Tips : This sauce also can be replaced as BBQ sauce, it’s more healthy and more delicious.

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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。

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Tag: anova

低溫慢煮豬仔脾配蘋果醬汁 (Apple-Braised Pork Shank – Sous vide method)

材料 (Ingredients)：

做法 (Method) ：

食譜來源： https://www.chefsteps.com/activities/hearty-apple-braised-pork-shank

溫馨小貼士：這個醬汁，亦可作為燒烤醬，作者試過用來烤豬肋骨，相比用BBQ醬無咁膩，酸酸甜甜好胃很多。
Tips : This sauce also can be replaced as BBQ sauce, it’s more healthy and more delicious.

[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 )