茶香燻雞(上)【李梅仙】

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Uploaded by on Apr 26, 2009

【材料】:雞腿1支、蔥1支、薑1塊、香菜1支、茶葉1大匙、麵粉1大匙、糖1大匙、鹽1/2小匙、胡椒粉1/4小匙、五香粉1/8小匙、麻油1大匙
【做法】:
1、蔥段以及薑片先用刀輕拍備用。
2、雞腿洗淨後加入薑、蔥、鹽、紹興酒抹在雞腿上。
3、水滾後放入架子再放入雞腿蒸15分,即為「蒸白斬雞」的做法。
4、深鍋水滾後,放入約3斤的全雞、以及蔥、薑煮15分鐘;再關火燜15分鐘,再把酒、鹽均勻抹在雞身即為「煮白斬雞」做法。
5、煮好的全雞剖一半,一半為白斬雞、一半做為燻雞。
6、鍋燒乾後放入2張錫箔紙交叉舖在鍋底,再放入茶葉、麵粉、糖、再放上架子以及半雞後蓋上鍋蓋,開中火燻12分鐘後;由白煙轉至黃煙後再燻30-40秒即可起鍋。
7、燻好的雞均勻刷上麻油即完成「茶香燻雞」。

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