September 25, 2011

Cantonese white cut chicken, 蒸白切雞

White cut chicken is a very typical dish of cantonese cuisine. I made a video teaching how to make it as it is really very popular among cantonese people and often when you live abroad it is hard to find this dish.





Please click here for more information on white cut chicken.

Ingredients:

1. 1, 210 gram chicken = 42.7 oz
2. some ginger
3. 3 green onion
4. some salt
5. 6 tsp Shao xing wine

Topping:
some sesame oil
some slices spring onion

Sauce 1.
1. 2 tbsp oil
2. 1 tsp ground ginger
3. 1/4 tsp sugar
4. 1/3 tsp salt
5. pinch of pepper

Sauce 2.
1. 2 tsp oyster sauce
2. 1/2 tsp light soy sauce
3. 1 tsp cold water

Tip for steaming time:

Today I use 1, 210 gram = 42. 7 oz around 40 mins
1, 270 gram = 44. 8 oz around 47 mins
1, 300 gram = 45. 9 oz around 50 mins
steaming time may vary depending on the heat

材料:
1. 一 只光雞 大約 1, 210 克 = 42. 7 oz
2. 一些薑
3. 三條青蔥
4. 一些鹽
5. 六 茶匙紹興酒

面攃:
少許麻油

裝飾:
少些青蔥絲

汁 1. 薑蔥汁
1. 2 湯匙油
2. 1 茶匙薑茸
3. .1/4 茶匙糖
4. 1/3 茶匙鹽
5. 少許胡椒粉

汁 2..
1. 2 茶匙蠔油
2. 半茶匙生抽
3. 1 荼匙凍滾水

備大約: 今天的雞 1, 210 克 = 42.7 oz 蒸 40 分 1, 270 克 = 44. 8 oz 焗 47 分, 1, 300 克 = 45. 9 oz 焗 50 分, 大家爐火不同請留意

No comments:

Post a Comment