“沒有一隻鷄能活著走出廣東”，足以證明廣東人有多愛吃鷄. 白切鷄，醬油雞，老爺雞，燒鷄，手撕鷄…吃不完更數不完. 最近終於買了一把中式大刀，Weee! 也開始賣貴妃雞和黃毛雞，終於可以自己動手做白切鷄了~白切鷄好吃就兩點：鷄肉新鮮嫩滑，薑葱醬展現靈魂！
KEY TAKEAWAYS
- 三浸三落還有雞煮熟之後都會過冷水或浸入冰水，讓鷄皮定型並保持爽脆. After dipping and lifting chicken 3 times, and done cooking, run it through cold water or dip in ice water to set the chicken skin shape and make it taste bouncy!
- 耐心等鷄肉冷卻，能夠保持鷄肉多汁，也更容易切割；切割時先切兩腿，翅膀，然後把雞身切成兩半，進一步切斬. Be patient and wait till chicken cool down can keep it juicy and easier to cut; slice off the chicken thigh first, followed by chicken wings and then slice chicken into half before further slicing.
- 用刀背切斷薑片的筋有利於保持薑葱醬的潤滑口感~using the back of knife to break ginger fiber could provides the smoother texture of sauce!
RECIPE
- 1只 貴妃雞/黃毛雞 1 whole chicken
- 薑片 ginger
- 葱 scallion
- 料酒 cooking wine
- 鹽焗鷄粉
- 芝麻油 sesame oil
Step 1: 在鍋裏裝5-8成水，放入薑片，幾根葱，料酒；煮開水. Add 50-80% water in pot, ginger slices, whole scallions and few tablespoon of cooking wine; boil water.
Step 2: 關至最小火，清理貴妃雞后，抓住鷄脖，把整只雞放入鍋中3-10秒，提出水面3-10秒，重複浸入水中，再提起的步驟共3次（三浸三落）. 此步驟是去除雞腥味/臭味，並讓鷄皮定型.
Turn the stove heat to lowest, grab the chicken neck and dip whole chicken in pot for 3-10 secs, lift it up till the whole chicken is out for 3-10 secs; repeat this process 3 times. This step is to get rid of the chicken smell and set the shape of skin.
Step 3: 把貴妃雞浸入冰水中或用自來水衝洗10-30秒；讓鷄皮進一步收縮定型.
Put whole chicken in ice water or rinse under tap water for 10-30 secs, this step is to further let the chicken skin shrink and set.
Step 4: 把貴妃雞重新放入鍋中，保持最小火，蓋上鍋蓋煮30-40分鐘，直至戳如鷄大腿肉時無血水流出.
Put the whole chicken back in the pot, remain at lowest heat, put the lid back and cook for 30-40mins, till there is no blood coming out if poking through the chicken thigh.
Step 5: 把貴妃雞放入冰水中3-5分鐘，讓鷄皮保持爽脆口感.
Remove chicken from pot and dip in ice water for 3-5 mins, ensuring the skin is bouncy instead of super soft.
Step 6: 把貴妃雞拿出冰水，讓貴妃雞風乾表面水分；同時在另一個小碗中，導入几湯匙芝麻油，並加入几湯匙鹽焗鷄粉，混合；把芝麻油鹽焗鷄粉均匀地抹在貴妃鷄皮和内臟中. 讓貴妃雞自然冷卻，可以保持鷄汁保持在貴妃雞内，降溫后也更容易切鷄肉.
Remove chicken from ice water and let it dry; at the same time, mix chicken spice/powder (cannot really translate, can replace with salt) into sesame oil, then wipe sesame and salt over chicken skin and inside evenly. Let the chicken sit till cool down to room temperature; it is easier to cut at room temperature and also keep chicken juicy.
Step 7: 貴妃雞冷卻期間，製作白切鷄的靈魂-薑葱醬：用刀背拍薑片以斷筋，否則會影響口感. 用攪拌機或直接用刀切碎薑和葱至姜蓉，葱蓉的狀態，轉移至小碗中. 在小碗中加入1-2茶匙鹽，1茶匙糖，混合. 在另一個小鍋中加熱油，把熱油倒入醬料碗中，熱油會把薑葱的香氣激發出來；可加入醬油增味增香. 大功告成！
While the chicken is cooling down, let’s make the ginger scallion sauce! the soul of this dish~use the back of the knife to hit the ginger, so the fiber of ginger does not impact the texture and get to a smooth texture at the end. Use a blender or knife the cut ginger and scallion into paste, transfer to a small bowl. Add 1-2tsp salt and 1tsp sugar, mix well. In another pan, heat up oil and pour over the sauce, the hot oil will release the fragrance of ginger and scallion! Add soy sauce to increase saltness and umami if needed. SAUCE IS DONE!
切雞，開吃！！SCLICE THE CHICKEN, READY TO SERVE!!
