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慢煮玫瑰豉油雞 Sous Vide Soy Sauce Chicken with Rose Rice Wine

豉油雞並唔係啲乜嘢特別嘢雖然普通但係多啲可以做到滋味無窮今次會用慢煮做一個骨紅肉不紅加玫瑰露嘅豉油雞。 多汁而且非常嫩滑。配埋上次個叉燒啱啱做到一個叉雞飯加埋紅腸鹹蛋即變四寶飯lol

*豉油汁可以留起少少當醬汁使用


Soy Sauce Chicken is not a new special thing, however it can be very delicious if you do it well. I will be showing how to achieve this in sous vide and turn out white in meat and slightly red in the bone, this texture should be perfect to serve. I’ve added rose rice wine for an additional flavour enhancement.

材料
鷄 1隻

豉油汁
玫瑰露 2茶匙
頭抽 500毫升
蒜頭 2粒
月桂葉 1塊
冰糖 1粒
水 1升
鹽 1茶匙
薑 3片

醃料
玫瑰露 2茶匙
鹽 1茶匙
老抽 2茶匙

Ingredients:

1 Whole Chicken

The soy sauce:
2 teaspoons of rose rice wine
premium soy sauce 500 ml
Garlic 2 cloves
Bay leaf 1
1 Rock sugar
Water 1 L
salt 1 tsp
Ginger 3 slices

Marinade:
2 teaspoons of rose rice wine
1 teaspoon salt
2 tablespoons of soy sauce

#豉油雞 #慢煮 #sousvide