砂锅啫啫鸡

食无定位,适口者珍。生命不息,折腾不止。
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啫啫鸡是广东人的经典菜,为了做啫啫鸡,以前比较粗心,做爆了一个砂煲,后来买了一个比较厚的,但容量较小,叫女儿从广州寄了一个较大的过来,翻炒起来食材就不会溢出来,很好用。年夜快到了,就给大家分享这篇广东人的经典之菜、下酒之菜和节日之菜啦,希望大家喜欢!

 

腌制:鸡块约450克、生抽1大勺、精盐1/4小勺、白糖1/4小勺、胡椒粉1/3小勺、高度酒1大勺。

辅料:红葱头2个、生姜1块、香菜约2棵、香葱1棵、蒜头2瓣、青椒1条。

上锅调料:生抽1大勺、老抽1/2大勺、高度酒1大勺。

烹调过程:

一、鸡剁成块,加入生抽1大勺、精盐1/4小勺、白糖1/4小勺、胡椒粉1/3小勺、高度酒1大勺,抓腌均匀;

二、香葱葱白与葱绿分开切段、香菜梗与叶切开也切段、蒜头、生姜与葱头切片、辣椒切圈;

三、煲置炉了先加底油,升大火,倒入鸡块,翻炒至干水;

四、加入生抽1大勺、柱侯酱1/3大勺、老抽/2大勺,翻拌均匀;

五、把鸡块拨一边,留下另一边空位,加入姜片、辣椒、葱白、蒜头、香菜梗和1/2的香菜叶;

六、爆香后与鸡块混炒,炒至鸡块入味;

七、此时可以清楚见到爆出的鸡油已成吱吱的状态,这就是广东人说的啫啫声了;

八、沿着煲边淋入高度酒1大勺,加入剩下的香菜味,稍翻拌几下可关火离炉供食用。Enjoy !

小提示:

一、啫啫鸡离不开香菜、生姜和葱头,建议用红葱头,香菜梗和叶分开处理,香菜梗用来炝锅;

二、到菜临起锅时在煲边淋的高度酒最好是高度白酒,如高粱酒、高度米酒,当然,西凤、五粮液和茅台都不区,自家享用,反正量不多;

三、菜做好后如何放置砂锅呢,一几种方法,有的在煲底放干布,有时放在疏孔竹热,也可以用两根筷子上,有睦厨师会建议撒一把粗盐在案板上再放砂煲,为的时让粗盐颗粒顶起煲底,以免高热煲底与冷冷的案面接触,一冷一热引至煲底爆裂;

四、笔者在烹调、烘焙等任何食物博文里所用的勺子、匙子和量杯,均使用国际量具,并非我们平时在家里或餐厅调和饮料和盛载食物所用的勺子和杯子,特此说明。

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