中式脆皮烧鸡 ~ Chinese Roast Chicken

食谱取自 ：邱妈咪的厨房记事本

中式脆皮烧鸡

材料 ：

1只 净鸡（2kg ）

腌料 ( 混合均匀 ) ：
1  1/2汤匙盐
2汤匙 糖   
1茶匙 桂皮粉   （ 我用2支桂皮 ）
1/2茶匙 胡椒粉
1茶匙 五香粉
1汤匙 花雕酒 

脆皮上色料 :
150ml  热水 
2 汤匙 麦芽糖或蜜糖
1/2茶匙 老抽
1茶匙 盐
2 汤匙 白醋/水果醋

做法 ：

1. 把腌料倒入洗净的鸡肚腔内平均涂开， 用钢签在肚内肉厚的部位刺几下让腌料容易渗透。力道可要拿捏好， 小心可别把鸡皮刺穿！更别刺伤自己的手！！

2. 用钢签或竹签把开膛的部位别上（缝密）。收在冰箱内隔夜， 或最少腌3小时。把腌好的鸡挂好， 就可以开始烫鸡的步骤了。

3. 烫皮：在锅内烧开1500ml 的水，把沸水重复的淋在鸡的表皮至鸡皮紧缩（大约十来下吧）。

4. 把烫好鸡皮的沸水倒剩下大概半小碗（ 150ml ）的分量在锅内， 调开麦芽糖， 盐，老抽及醋。

5. 不断的重复往鸡皮上冲，至皮上色。

6. 把上好色料的鸡挂起， 用电风扇吹4～6小时至鸡皮乾锢。 天气热时， 请挂在冷气房内吹风扇。

7. 把吹干皮的鸡挂进预热的炭烤炉内，先烤背面30分钟， 在转过来烤胸面30分钟。

8. 如果用电烤箱， 先把烤箱用上下火预热至200c , 把鸡放在烤盘的内烤架上，鸡胸向上，盖上铝箔，先烤50分钟.

9. 50分钟后，这时可以选择用油炸法或是继续用烤箱烤。如用油炸法，把鸡放进热油中炸至鸡皮金黄香脆即可。（炸时不停的把热油淋在鸡只上）如用烤箱，把温度调至180度C，去掉铝箔， 把鸡翻过背面， 继续烤15分钟。从第12分钟开始， 要注意鸡皮的情况，不要烤焦。如发现有的部位已经烤的比较深色， 可用铝箔遮起，以免烧焦， 继续再烤别的部位。

10. 之后再翻，把胸面向上， 再烤20分钟或至上色。

11. 把烤好的脆皮烤鸡挂起（以免浸到汤汁，皮才会脆），稍微降温后才切块盛盘。

 

 

Recipe source : Mommy Khoo's Kitchen Diary

Chinese Roast Chicken

Ingredients :

1 whole chicken ( about 2kg )

Marinade ( mix well ) :

1  1/2tbsp salt
2tbsp sugar
1 tsp cinnamon powder （ I replaced it with 2 cinnamon stick ）
1/2tsp ground pepper
1tsp five spice powder
1tbsp Shao Xing wine

Crispy skin colouring :

150ml hot water
2tbsp maltose or honey
1/2tsp dark soy sauce
1tsp salt
2tbsp rice vinegar or apple cider vinegar

Method :

1. Pour marinade into the chicken's cavity and rub evenly. From inside the cavity , use a skewer to poke several times, especially the breast (thick) part to ensure a better marinate process. Be careful not to puncture the chicken's skin and hurt yourself accidentally.

2. Pin up the opening using a skewer and let the chicken sitting in the refrigerator overnight or at least 3 hours. After which we can start the scalding procedure.

3. Hang the chicken above a wok of boiling water ( about 1500ml ), repeat bathing ( about 10 times or so) the whole chicken with the boiling water until the chicken's skin shrank.
4. Discard most of the boiling water used for scalding the chicken , keep about 150ml boiling water in the wok , pour in the crispy skin colouring ingredients , stir to dissolve.

5. Keep bathing the hot mixture onto the chicken's skin until skin coloured.

6. Hang the coloured chicken in front of a spinning electric fan for 4 ~ 6 hours or until skin dried , keep this procedure in an air conditioned room during hot season.

7. Hang the dried chicken in the preheated charcoal stove, roasting the back first for 30 minutes, then another 30 minutes for the breast side or until finely done.

8. If you are using an electric oven, preheat the oven using BAKE mode ( upper and lower heating ) to 200 degree C , place the chicken in breast up position in a roasting pan lined with a metal rack, preferably a V rack, cover the chicken with aluminum foil , bake for 50 minutes.

9. After 50 minutes, you can option for deep frying the chicken until the chicken's skin is crispy or continue to roast the chicken in the oven. To continue roasting , lower the oven's temperature to 180 degree C , then remove the foil , turn the chicken around ( back up ) and continue baking for another 15 minutes. Keep an eye on the chicken after 12th minute of baking to prevent over burnt . Cover the darken chicken part with foil to prevent over burnt and continue the roasting process until done.

10. Later turn the chicken breast up and bake for another 20 minutes or until the skin is done.

11. Hang up the roasted chicken to prevent soaking in the gravy to achieve crispy skin result. Cut and serve the chicken after cooled.

食谱取自：名食谱@ 第30期

辣椒酱

材料：

5条 红辣椒
10条 指天椒
60g 生姜
60g 蒜瓣
3粒 酸柑 ( 挤汁)
1小匙 盐
2大匙 鸡油

 

做法：

1. 先把辣椒，指天椒，生姜 ，蒜瓣一起以搅拌器捣烂.

2. 取出拌入酸柑汁，盐 ，鸡油，调均匀，即可。

 

Recipe source : Famous cuisine @ No.30

Chilli sauce

Ingredients :

5 red chillies
10 chilli padi
60g ginger
60g garlic
3 limes ( squeeze out juice )0
1tsp salt
2tbsp chicken oil

Method :

1. Blend chillies , chilli padi , ginger and garlic together till smooth .

2. Add in lime juice , salt and chicken oil . Mix till well combined . Serve with roasted chicken .