[其他飲食] how to make 醉雞 make

totori

Hi,

Any of you have good 醉雞 recipe that can share? I have been trying a few online ones but the result is not that good. Thanks in advance.

totori

somewhereintime

Hi,

Any of you have good 醉雞 recipe that can share? I have been trying a few online ones but the result is not that good. Thanks in advance.

totori
totori 發表於 2009-6-24 12:39

First step is that you have to buy some  Free-Run Chicken and decent  ShaoXiang rice wine, unsalted for sure.

totori

Thanks! So should I marinate the chicken before boiling them to cook and soak it in wine? What is the marinate ingredients? How many days to soak? Some sites recommend 2 days some even 4...

ACC-HE

get yourself a bottle of 糟滷.

That's all you need.

siumaibb

feed the chicken XO, j/k

somewhereintime

3# totori
You can marinate the chicken with grated ginger and wine  overnight,
steam chicken with ginger and shallots for 30-40 minutes depends on the
size of chicken.
Remove chicken, toss with some ice cubes for 10 minutes, drain.(For a crispy
skin and lighter meat)
Add 1 cup rice wine to chicken liquid, pour over cooled chicken,
allow to marinate overnight before serving.

totori

Thank you very much somewhereintime! Will definitely try it out!

wow

hi, I tried this recipe
  醉雞

材料：　
雞腿 3支（如果雞腿較小，可用4~5支），鹽1.5大匙，當歸1片，黃耆5片，話梅2顆，紹興酒200 c.c.。
冰水與冰塊，帶蓋容器一個。

做法：　
1. 雞腿洗淨、拭乾，抹上鹽，靜置1小時。
2. 將雞腿放入蒸鍋以中火蒸熟，蒸約半小時，取出雞腿後把泌出的湯汁留著備用。立刻將雞腿投入一盆冰水中浸泡約1小時，期間要倒點水出來再投入數個冰塊以保持低溫。
3. 在容器裡倒入蒸雞腿泌出的湯汁與紹興酒，再放入當歸、黃耆與話梅，放入雞腿，然後注入冰水至蓋過雞腿。
4. 容器加蓋移入冰箱冷藏一天即可切片食用。

參考來源：　在朋友家吃過覺得很好吃，所以學著做來吃。謝謝黃媽媽不吝分享做法。

愛廚注：　
1. 可以將雞腿去骨之後做，也可以連骨一起做，都很好吃!!（連骨做，肉的口感會比較爽滑﹔去骨做則食用方便。）
2. 我做醉雞的去骨方法：先剁掉雞腿（棒棒腿drumsticks）尾端靠近雞爪部位的一小截骨頭，然後用利一點的刀子沿著雞腿另一端（像棒槌頭的那端）慢慢剃斷雞肉與雞骨相連的筋並將肉剃離骨頭，最後取出整根骨頭即可（不要將肉面縱向劃開）。去骨之後要沖沖水把殘餘的骨渣洗掉。這樣去骨的雞腿肉可以保持完整的圓錐狀外型，在蒸煮之後雞肉收縮，即可自動達到使雞肉緊實的效果。有些食譜教人切開雞肉鋪平然後捲起再用棉繩綑綁，Wendy覺得太麻煩所以用這種懶人手法，效果不錯喔。注意：如果用這種方法去骨，在做好要切片時最好縱向切片，讓每一片都帶著雞皮，如上圖所示。
3. 酒的份量可以依個人喜好增減。當歸與黃耆略帶甜味，加上話梅，可以緩和酒的嗆味。泡冰水可使雞皮收縮，口感有彈性。
4. 泡過的酒湯可以回收再用，但鹽的份量要酌減以免過鹹。或者淘汰一部分之後再加新的配料進去。
5. 另一種簡易的做法，就是用一罐chicken broth（罐裝雞湯），冰過之後，把蒸熟的雞腿放入冰雞湯裡，再用雞湯空罐裝滿紹興酒也加入至蓋過雞腿，然後放入冰箱冰4~6小時即可切片食用。（如果紹興酒放少一點就可以冰久一點，以免酒味過重會苦苦的。）

備註：　
1杯 = 240cc
1大匙 = 1 Tablespoon = 15 cc
1小匙 = 1 Teaspoon = 5 cc
台制斤兩：1斤 = 16兩 = 600g

http://www.euphocafe.com/recipe/recipe.asp?rid=36