Monday, March 31, 2014

貴妃雞


買完餸返嚟都差不多4pm,

隻雞醃唔切架啦,

為有做浸雞,

但係鬼佬雞做白切雞唔好食無雞味,

咁加啲香料做貴妃雞好食啲！



材料：
雞一隻 1.5kg
薑３片
葱２條
八角２粒
花椒１茶匙
草果２粒
香葉２片
桂皮１塊
鹽 5 湯匙
紹酒１杯


做法：
除雞外, 將所有材料放入大煲中, 加入適量清水 ( 蓋過雞面 ), 煮至滾, 續煮半小時至出味
将雞放入, 待水再滚時熄火上蓋焗 45 分鐘
取出待涼, 斬件上碟
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26 comments:

  1. AnonymousMarch 31, 2014 at 3:21 PM

    simple and yummy(mummy of two)

    ReplyDelete
  2. UnknownMarch 31, 2014 at 3:39 PM

    隻雞都好大隻喎！Yummy ~~~

    ReplyDelete
  3. NottyCatsMarch 31, 2014 at 3:40 PM

    又学到嘢！

    ReplyDelete
  4. so pansyMarch 31, 2014 at 4:24 PM

    啲香料在越南店買嗎？

    ReplyDelete
  5. T&PMarch 31, 2014 at 6:03 PM

    係呀

    ReplyDelete
  6. UnknownMarch 31, 2014 at 6:18 PM

    下次返香港等我買D材料先... 易太, 想請問...
    草果, 香葉,桂皮... 係咩來架? 乾貨? 去超市買?

    ReplyDelete
  7. LiJMarch 31, 2014 at 7:15 PM

    唔止無雞味，仲難上色啲架

    ReplyDelete
  8. EE ChanMarch 31, 2014 at 7:58 PM

    咁多香料，一定好好味。

    ReplyDelete
  9. T&PMarch 31, 2014 at 7:59 PM

    係呀，上色唔靚呀！

    ReplyDelete
  10. UnknownMarch 31, 2014 at 10:54 PM

    隻雞好厚肉.

    ReplyDelete
  11. KestrelMarch 31, 2014 at 11:33 PM

    鬼佬雞即係雪藏雞嗎？

    ReplyDelete
  12. OhtriaApril 1, 2014 at 5:02 AM

    熄火上蓋焗 45 分鐘>>熟架嗱?

    ReplyDelete
    Replies
    1. T&PApril 1, 2014 at 1:33 PM

      我用 cast iron 煲好存熱，熟架啦

      Delete
  13. UnknownApril 1, 2014 at 10:21 AM

    我愛上了法國春雞，在HK大埔找到平D入貨!覺得黃油春雞不用太多調味也好吃

    ReplyDelete
  14. T&PApril 1, 2014 at 1:34 PM

    呢度啲雞無味架

    ReplyDelete
  15. 水太太April 11, 2014 at 5:05 PM

    中式雞係好味啲！

    ReplyDelete

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