Repeated: Shandong Roasted Chicken . 再來 山東燒雞
想不到原來很多朋友都愛吃山東燒雞，留言給我想要食譜；為了使更多朋友做得到也做得好，我再煮一次山東燒雞，更把食譜寫得簡單易做，我們來看看食譜……
Shandong Roasted Chicken
Ingredients:
Whole Chicken, about 1.2
kg 1 pc
Ginger Wine 1 tbsp
Spicy Bake-Mix 2 tbsp
Ginger 5 slices
Spring Onion, sectioned into
2 2 stalks
Chicken Marinade:
Water 500ml
Light Sauce 125ml
Dark Sauce 125ml
Sugar 75g
Star Anise 3 pc
Ginger 5 slices
Sesame Oil 1 tsp
For Crispy Chicken Skin:
White vinegar 2 tbsp
Maltose 2 tbsp
Dark Sauce 2 tbsp
Chicken Dip:
Crushed Garlic 1 tsp
Chopped Spring Onion 1 tbsp
Crushed Ginger 1 tsp
Dark Vinegar 2 tbsp
Cooked Chicken Marinade 100ml
Sesame Oil 1 tsp
Method:
1. Clean and dry chicken;
rub the bird all over with ginger wine and let stand for 10 minutes; and then
rub it with spicy bake-mix inside and outside, marinate for 20 minutes
2. Bring chicken marinade
to boil and cook for another 10 minutes, let cool
3. In the deep bowl, pour
chicken marinade all over the chicken and put the ginger and spring onions in
the trunk, and steam at 90C for 30 minutes; then take the chicken out and
discard the ginger and spring onions, let cool again
4. Brush dark sauce on the
chicken, let dry for 10 minutes; mix white vinegar and maltose well and brush
all over the chicken skin and then let dry for 15 minutes
5. Preheat air-fryer at
200C, put the chicken in with breast side up, reduce heat to 180C immediately
and air-fry it for 20 minutes;
Remove the chicken and let
cool; tear the meat into pieces and arrange it onto a plate
6.Sprinkle the chicken dip
and serve
Cooking Tips:
1. I did not fry the
chicken before steaming, but fry it after. I found the Shandong chicken more tasty
this way with comparatively more crispy skin
2. Shandong chicken can be
served as is or with, but with cucumber
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山東燒雞
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材料：
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光雞, 約1.2 kg 1 pc
薑汁酒 1 tbsp
鹽焗雞粉 2 tbsp
薑片 5 pc
蔥，一開二 2 pc
浸雞汁 ：
水 500ml
生抽 125ml
老抽 125ml
糖 75g 八角 3 pc 薑 5片 麻油 1 tsp 上雞皮料：
白醋 2 tbsp
麥芽糖 2 tbsp
老抽 2 tbsp
蘸汁：
蒜茸 1 tsp
葱茸 1 tbsp 薑茸 1 tsp
鎮江醋 2 tbsp
麻油 1 tsp 浸雞汁 100ml
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