電飯煲《玫瑰豉油雞》食譜｜30分鐘燜煮嫩滑入味 | Chef Paul Wong "Chinese Soy Sauce Chicken" Recipe

用電飯煲就做到玫瑰豉油雞！今次星廚黃亞保 Chef Paul Wong 教大家用少量豉油、唔使整一大鍋滷水，一個普通電飯煲 30 分鐘就搞掂，雞肉嫩滑、豉油微鹹帶重糖香，仲有玫瑰露酒嘅清香。想知點樣用冰糖煮焦糖令雞皮更易上色、點樣睇雞熟唔熟、點樣斬半雞擺盤？即刻睇片跟住做！ 材料: 冰鮮雞 1隻 頭抽 2-3湯匙 (抹雞用) 薑片 4片 青蔥 2棵 蒜頭 3粒 八角 2粒 香葉 5片 冰糖 90g 玫瑰露 3蓋 生抽 100g 老抽 20g 清水 100g 做法: 1． 雞去除內臟洗乾淨，去除雞油備用。 雞抹乾水份, 用頭抽抹勻雞身上色 2． 預熱電飯煲，落油，加雞油 、薑片、青蔥、蒜頭爆香。關蓋焗一會 3． 開蓋落八角和香葉炒一會，下冰糖煮至焦糖色 4． 落2蓋玫瑰露、生抽、老抽、清水煲滾 5． 糖溶後放入雞隻，雞胸向下，再放雞腳，合蓋燜15分鐘，返轉雞隻再燜15分鐘 6． 雞熟後取出，將豉油汁隔走料頭，加1蓋玫瑰露搽上雞隻，攤至和暖便可斬件享用 Q: 點樣用電飯煲整豉油雞？ A: 用普通電飯煲，先預熱內膽，落花生油同雞油、薑片、青蔥、蒜頭爆香，再落八角、香葉同冰糖煮至焦糖色，跟住落玫瑰露、生抽、老抽、清水煲滾，糖溶後放入雞，雞胸向下，合蓋燜15分鐘，返轉再燜15分鐘，總共30分鐘就熟。 Q: 點樣睇隻雞熟咗未？ A: 可以喺雞腿同雞腳之間嘅位置用手按，嗰度冇肉只有一條筋，摸起來軟就代表熟；或者用筷子喺雞胸或雞腿最厚嘅位置插進去，如果滲出嘅水係透明嘅就熟，如果係紅色血水就要再煮耐啲。 Q: 點解豉油雞要用冰糖？ A: 冰糖裏面有食物鹼，類似鹼水嘅原理但好輕微，可以令雞肉質滑啲；而且冰糖鹼性比砂糖重，所以建議用冰糖，盡量唔好用片糖，因為片糖鹼成分冇咁多，加上香味太厲害，會同豉油或者香料搶味。 時間線: 0:00 開場介紹 0:20 處理雞隻：洗淨、去內臟、抹乾、用頭抽抹勻上色 1:20 預熱電飯煲、爆香料頭 2:40 落八角、香葉、冰糖煮焦糖 3:30 落玫瑰露、生抽、老抽、清水 4:30 放雞，雞胸向下，合蓋燜15分鐘 5:30 翻轉雞隻，再燜15分鐘 6:30 取出雞，隔走料頭，加玫瑰露搽雞皮 7:30 斬雞示範 9:00 試味 ------------------------------------ Make Soy Sauce Chicken in a rice cooker! Chef Paul shows you how to use just a little soy sauce, skip the big pot of brine, and get tender, flavorful chicken in 30 minutes with a regular rice cooker. The chicken is silky, the soy sauce is slightly salty with a rich caramel sweetness, and there's a fragrant hint of rose liqueur. Want to know how to cook rock sugar into caramel for better color, how to tell when the chicken is done, and how to chop and plate a half chicken? Watch the video and follow along! Ingredients: Chilled chicken 1 whole Light soy sauce (first extract) 2-3 tbsp (for rubbing the chicken) Ginger slices 4 Scallions 2 Garlic cloves 3 Star anise 2 Bay leaves 5 Rock sugar 90g Rose liqueur 3 capfuls Light soy sauce 100g Dark soy sauce 20g Water 100g Steps: 1. Remove the innards from the chicken, rinse clean, and remove the chicken fat; set aside. Pat the chicken dry and rub light soy sauce all over to color. 2. Preheat the rice cooker, add oil, then add the chicken fat, ginger slices, scallions, and garlic; sauté until fragrant. Close the lid and let it sit for a moment. 3. Open the lid, add star anise and bay leaves, stir-fry briefly, then add rock sugar and cook until it turns caramel-colored. 4. Add 2 capfuls of rose liqueur, light soy sauce, dark soy sauce, and water; bring to a boil. 5. Once the sugar has dissolved, add the chicken breast-side down, then add the feet. Close the lid and braise for 15 minutes, then flip the chicken and braise for another 15 minutes. 6. When the chicken is cooked, remove it. Strain the solids from the soy sauce mixture, add 1 capful of rose liqueur, and brush it over the chicken. Let it cool until warm, then chop and enjoy. Q: How do you make soy sauce chicken in a rice cooker? A: Use a regular rice cooker. First preheat the inner pot, add peanut oil, chicken fat, ginger slices, scallions, and garlic; sauté until fragrant. Then add star anise, bay leaves, and rock sugar; cook until caramel-colored. Next add rose liqueur, light soy sauce, dark soy sauce, and water; bring to a boil. Once the sugar dissolves, add the chicken breast-side down, close the lid and braise for 15 minutes, then flip and braise for another 15 minutes. It's done in 30 minutes total. Q: How can you tell if the chicken is cooked? A: Press the area between the drumstick and the foot—there's no meat there, just a tendon. If it feels soft, it's cooked. Alternatively, insert a chopstick into the thickest part of the breast or thigh. If the juices run clear, it's cooked; if they're red or bloody, cook it longer. Q: Why use rock sugar for soy sauce chicken? A: Rock sugar contains alkaline substances, similar to the principle of lye water but much milder, which can make the chicken meat smoother. Also, rock sugar is more alkaline than granulated sugar, so it's recommended. Try not to use slab sugar because it has less alkaline content and a strong flavor that can overpower the soy sauce or spices. Timeline: 0:00 Intro 0:20 Preparing the chicken: wash, remove innards, pat dry, rub with light soy sauce for color 1:20 Preheat rice cooker, sauté aromatics 2:40 Add star anise, bay leaves, rock sugar; cook to caramel 3:30 Add rose liqueur, light soy sauce, dark soy sauce, water 4:30 Add chicken breast-side down, close lid and braise 15 minutes 5:30 Flip chicken, braise another 15 minutes 6:30 Remove chicken, strain solids, brush skin with rose liqueur 7:30 Chopping demonstration 9:00 Tasting #玫瑰豉油雞 #電飯煲食譜 #豉油雞 #黃亞保 #ChefPaul #簡易食譜 #家常菜