豉油雞 (不含荷爾蒙)【Sadia 邀稿】Soy Sauce Chicken

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豉油雞(醬油雞)是家喻戶曉的廣東菜，以豉油為主加入香料調製成醬汁把雞浸熟，雞肉嫩滑，色澤鮮亮。廣東人喜歡吃鮮雞，近年禽流感肆虐、家禽養飼注射荷爾蒙等問題，肥丁開始選擇一些人道自由放養，不注射荷爾蒙，不使用防腐劑的冷凍雞。Sadia 全雞每只重 900 g，體形並不大，肉類烹調重點是控制雞肉的溫度，從退冰、汆水、煮醬汁、悶熟等烹調程序，只要懂掌握溫度的金科玉律，就連冷凍雞都可以煮出並不比鮮雞遜色，肉汁豐富、肉質鮮嫩有彈性的好滋味。 

豉油全雞的烹調有一定的難度，因為全雞不同部份形狀厚薄不一致，最厚的雞腿熟了，雞胸又容易變老變韌。利用鑄鐵鍋的良好保溫特性，豉油醬汁只需到達雞約 1/3 就行了，餘下的醬汁可以用來醃其他肉類，或下飯或炒菜不浪費。雞肉在鍋中「悶」熟而不需像傳統方法全只浸泡在醬汁中，雞肉還可浸泡在鍋中較長時間入味，吃的時候還是溫溫的。肥丁不喜斬雞，因為油脂四濺，力度又要快狠準，很難駕御，用剪刀，輕輕鬆就能切件，既漂亮又沒有碎骨。

如果還是覺得全雞的難度太高，半只雞或雞腿較易掌握，容易入味，煮熟時間也相對減少，不過每家的鍋子和爐具有差異，想要煮到恰到好處，就要自己多做幾次了。

材料

• Sadia 全雞 Sadia Whole Chicken 1 隻  約 900 g
• 紅麴醬油 Soy Sauce（生抽）100 ml （分量視乎醬油本身的鹹度 )
• 原蔗冰糖 Raw Rock Sugar 40 g （事先敲碎容易量度和溶解)
• 玫瑰露 Rose-flavored Rice Wine (Mei Kwei Lu) or Shaoxing Wine 3 大匙 （可用紹興酒代 )
• 清水 Water 300 ml
• 薄切薑片 Thinly Sliced Ginger  3 片
• 蔥 Spring Onion 2 棵

香料 (選擇性加入)

• 桂皮 Chinese Cinnamon 1 小片
• 花椒 Sichuan peppercorn 1/2 小匙
• 甘草 Licorice 2 片

紅蔥頭蒜頭汁

• 紅蔥頭 Shallots (乾蔥) 2 顆
• 獨子蒜頭 Solo Garlic  1 顆
• 清水 Water 100 ml

Sadia 官網 (中文版) http://bit.ly/1NjBdD3
Sadia 官網 (英文版) http://bit.ly/1W7YyuA

做法

1.  把 Sadia 全雞從冰箱冷凍庫移到冷藏櫃 (放餸菜的地方)，退冰一夜。急凍食品若一下子從攝氏零度以下擺放在室溫，肉質急速升溫就會失去彈性，這亦不是最安全的解凍方法，所以退冰要有耐心唷

2.  預備一盤冰水

3. 在全雞塗抹少許岩鹽，塗抹按摩均勻，靜待 10 分鐘。在鑄鐵鍋中放入清水，煮沸，調至小火，雞胸朝天放進去沸水中煮約 10 秒，反轉再煮 5 秒，把雞撈起立即放進冰水中，雞皮會立即收縮，雞肉變冷就可以取出來，放在盤子裡備用，完成後把汆水倒去

4. 薑去皮切片，蔥洗淨，切段切絲。把一半份量的蔥段塞入雞肚內，餘下備用

5. 蒜頭、紅蔥頭去皮，切丁，與清水一起放入攪拌機中，打成蒜頭汁，用網篩過濾，只留下汁液備用

6. 鑄鐡鍋抹乾，加少許油，加入薑片、蔥段、花椒段爆香，加入清水、蒜頭汁、冰糖、桂皮及甘草，糖煮溶後，水開始沸騰才加入醬油和玫瑰露，醬油如高溫加熱過久會產生酸味，所以最後才加入，煮至沸騰後，立即調至小火

7. 雞胸朝上，雞背向下，小心放入全雞，加蓋煮約 15 分鐘。煮雞一定要小火，大火容易把雞皮煮糊，雞肉也容易變老不幼滑

8. 十五分鐘後，開蓋，把筷子放進雞中，把全雞翻轉，雞胸向下，蓋好，關火，利用鍋內的餘熱悶約 30 ~ 40 分鐘

9. 用針或筷子插進雞腿肉最厚的地方，如有血水流出，雞仍未煮熟，也可以用溫度計插入肉最厚處，75ºC/165ºF 即煮熟，如未煮熟，把雞肉反轉雞胸朝上，熄火，加蓋再悶一會

10. 把煮熟的全雞撈起，切件。若不想切件時油脂四處飛濺，可用廚房剪刀，從雞的尾部把全雞一分為二，沿關節把小雞腿和雞翼剪出，餘下的雞肉剪成小塊，吃的時候淋少許熱醬汁，即可享用

小叮嚀

1. 雞隻大小不同，退冰、煮熟的間間會有差異，每次都要微調。退凍的時間視乎冰箱內的情況，如果冰箱很滿溫度會高一點，退冰就會快，反之冰箱內很少東西，退冰速度就會慢
2. 沒有鑄鐵鍋，可用不鏽鋼鍋，只要雞放得下就可以
3. 醬油雞的醃汁可重用 (不足夠再煮一次全雞)，用網篩過濾，把蔥段等醃料濾走棄掉，只留下醃汁，用乾淨的玻璃瓶裝好，放進冰箱保存約 1 週，表層的雞油冰箱冷卻後會凝固，使用時用湯勺舀起油脂

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Soy Sauce Chicken is a quintessential Cantonese favorite. It is very common as a siu mei dish in Hong Kong. The cooking method for soy sauce chicken is similar to the poached chickens recipe, but the similarities end there. Stewed soy sauce, aromatics and spices are the essence of this dish.  I use hormone-free frozen chicken without the use of preservatives.  It tastes as great as fresh chicken if you know how to defrost frozen food correctly.

Ingredients

• 900 gSadia Whole Chicken
• 100 ml Soy Sauce
• 40 g Raw Rock Sugar
• 3 tbsp Rose-flavored Rice Wine (Mei Kwei Lu) or Shaoxing Wine
• 300 ml Water 300 ml
• 3 pcs Thinly Sliced Ginger
• 2 stalks of  Spring Onion

Spice (Optional)

• 1 small piece Chinese cinnamon
• 1/2 tsp Sichuan peppercorn
• 2 pieces Licorice

Shallots & Garlic Sauce

• 2 Shallots
• 1 Solo Garlic
• 100 ml Water

Sadia Website  http://bit.ly/1W7YyuA

Instructions

1.  Move the Sadia frozen chicken from freezer to cooler compartment. Let it defrost for over night.

2.  Prepare a big bowl of ice water.

3. Rub salt all over the chicken, massage evenly and let it stand for 10 minutes. I use a 24 cm cast iron casserole that just fit the chicken. Pour in water and bring it to a boil.  Turn to low heat, carefully place chicken into the casserole for 10 seconds, with the chicken breast facing up. Then turn over the chicken that the chicken breast facing down for 5 seconds. Transfer the chicken into the ice water immediately when it is still hot.  Soak until the chicken cool down and take it out.

4. Peel and thinly sliced ginger and cut spring onion into sections. Place half of the spring onion into the chicken cavity.

5. Peel and Dice Shallots and garlic.  Add diced shallots, garlic and water to a blender, blend to juice. Then straining the shallots liquids using a sieve.

6. Heat the cast iron casserole with little oil. Then add the ginger, scallions and peppercorn and cook another 30 seconds. Add water, garlic liquids, rock sugar, Chinese cinnamon and licorice.  Add soy sauce and Rose-flavored Rice Wine after the rock sugar melt. Bring it to simmer and then turn to low heat.  Beware that the heat should be as low as enough to keep little bubbles springing up. Don’t use high heat because the chicken would be over-cooked easily and the meat won’t be smooth and tender otherwise.

7. Carefully place chicken into the casserole, with the chicken breast facing up. Cover with lid, simmer at low heat for about 15 minutes.

8. Over the lid and turn over the chicken with chicken breast facing down for.  Cover the pot again and turn off heat.   We’re going to use the heat inside the casserole and continue to cook the chicken for another 30 to 40 minutes.

9. Test the chicken if it’s cooked through or not. Insert a needle or chopstick into the thickest part, like chicken thigh, if clear liquid runs out without any blood, it’s done.  If it’s not cooked, then heat the sauce for a few minutes more, turn off and cover for 5 ~ 10 minutes more.

10. Transfer chicken to a platter. Discard the spring onion inside the cavity. Cut into bite-sized chunks with a scissors. Ladle hot soy sauce over the chicken. Serve hot.

Tips

• The defrosting time and cooking time depends on how big the chicken is. Practice makes things perfect anyway.

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