Page 45 - hakka - Copy4

姜油鸡

Ginger Oil Chicken

■ 主料 ■ Main Ingredient
江西鸡 1只(净重1250克) 1 Jiangxi chicken (net weight 1250 grams)

■ 辅料 ■ Auxiliary Ingredients
生姜 300克 300 grams fresh ginger

■ 调料 ■ Seasonings
食盐 3茶匙 3 teaspoons salt
食用油(炸制用) 1000克 1000 grams cooking oil (for frying)

■ 制作流程 ■ Method
1. 将新鲜宰杀的鸡清洗干净，均匀涂抹2.5茶匙食 1. Clean the freshly slaughtered chicken thoroughly.
盐于鸡身内外，腌制两小时。 Evenly rub 2.5 teaspoons of salt all over the inside
2. 生姜去皮，用刀背拍碎剁成姜蓉，用清水冲洗去 and outside of the chicken. Let it marinate for 2
淀粉，过滤后，加入半茶匙食盐搅拌均匀，挤干 hours.
水分。将锅烧热后加入食用油加热，将姜蓉炸成 2. Peel the ginger, crush it with the back of a knife and
金黄色，捞出沥干油分备用。炸过姜蓉的姜油保 chop it finely into a paste. Rinse the ginger paste with
留备用。 water to remove the starch, then drain and mix with
3. 将腌好的鸡放入蒸锅，大火蒸制25分钟，确保熟 half a teaspoon of salt. Squeeze out the excess water.
透后取出，吊起滴干鸡汁，自然放凉。蒸鸡时留 Heat the wok and add cooking oil to heat, deep-fry
下的鸡汁可作为蘸料，增添风味。 the ginger paste until golden brown. Remove and
4. 将凉透的鸡剁成整鸡块状，刷上一层姜油，撒上 drain the excess oil, setting the crispy ginger aside.
炸好的姜蓉即可。 Reserve the ginger-infused oil for later use.
3. Place the marinated chicken in a steamer and steam
■ 风味特色 over high heat for 25 minutes, ensuring it is fully
鲜嫩多汁，姜味郁香。 cooked. Remove the chicken, hang it to drain the
juices and let it cool naturally. The chicken juice can
be collected and used as a dipping sauce to enhance
the flavour.
4. Cut the cooled chicken into pieces and arrange them
on a plate to resemble the shape of a whole chick-
en. Brush the chicken with the ginger-infused oil and
sprinkle with the fried ginger paste on top. Serve im-
mediately.

■ Flavour Characteristics
Tender and juicy with a rich ginger aroma.

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