Guangdong style steamed chicken

|Guangdong style steamed chicken|

There are many different ways to make guangdong style steamed chicken, and it is never difficult to make one.The most important is to use a free range “yellow oil” chicken, they can be purchased in most of the chinese grocery store.  Simply stuff green onions and ginger slices into the chicken, then on the outside rub sea salt all over the chicken, steam at high heat until it boils and turn down to medium heat to steam for about 30 minutes, turn off the heat and keep the chicken in the steam rack for about 10 more minutes. guangdong style steamed chicken should be firm in texture when it’s served, therefore it is important to chill the chicken before chopping into pieces after it is steamed, and for the best chill firm result, storing in the fridge for a few hours is recommended.

Guangdong style steamed chicken often pairs with a green onion ginger dip.  This dip is simply made out of chopped green onions, minced ginger and cooked oil with a little bit of sea salt. first prepare the ingredients, then pour cooked oil over them.  Amount of oil use depends on the ingredients, but the purpose of pouring cooked oil is to eliminate the grass taste from the green onions.

p.s. Steam time always depends on the size of the chicken, the safest bet to check is to always use a meat thermometer.

|白斬雞|

製作廣東菜必備的白斬雞其實一點兒都不困難。

最重要的是能夠買得到一隻黃油走地雞,然後簡單利用蔥段、生薑片放入雞內,再於表皮上搽勻海鹽,然後大火蒸至水滾再用中火蒸大約30分鐘,熄火再焗約10分鐘就ok了。白斬雞重點是肉質要夠爽,所以蒸好過後一定要放涼才斬件,這樣雞皮才會爽脆而且放涼後斬件可以避免有“甩皮甩骨”的情況發生。如果對爽脆肉質更有要求的,最好還是在放涼後再放入冰箱。

至於薑蓉又或者稱為蔥油只需要準備好蔥粒和薑蓉,加一點兒海鹽然後淋上熟油即成。

油的份量要視乎蔥和薑的份量,重點是將生蔥淋熟去除草青味。

p.s. 蒸煮時間視乎雞的大小,要確保是否熟透最好利用溫度計確認。

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