标签:
熏鸡烤鸡鸡肉美食 |
分类: 肉类料理 |
春节回乡时给家人做了这款茶叶熏鸡,大家都说非常好吃,后来又再做了一次,也是一上桌就吃光了。是道很省事,又很惊艳的宴客菜哦!
I made this tea smoked chicken twice when I visited my family back home last month, everyone loves the richness in flavor and its juiciness.
Such an easy and delicious dish deserves a special place in my blog!
材料:
2.5-3 磅/1100-1500 克
1 包 盐焗鸡粉
5 克 花椒 + 15 克 食盐炒香磨成粉
Ingredients:
2.5-3 lbs/1100-1500 g of free range Chicken
1
packet/ 20 g of
5 g
Sichuan peppercorn + 15 g salt,toasted and
grounded
烟熏材料:
1 只 八角
2-3 片 桂叶 或 一段 桂皮
2 只 橘子 剥开 的橘子皮
2-3 瓣 蒜瓣
1/3 杯 大米
1/3 杯 红茶叶
1/4 杯 白糖/红糖
1/4 杯 面粉
For Smoking:
1 Star anise
2-3 Bay leaves or 1 stick of cinnamon stick
Peels of two tangerines
2-3
Cloves of garlic
1/3 cup of uncooked rice
1/3 cup of black tea leaves(I used leaves from 5 tea bags)
1/4 cup white or brown sugar
1/4 cup all purpose flour
1. 把土鸡洗干净后擦干,用盐焗鸡粉或椒盐粉里外抹匀。如果有鸡内脏也可以一起腌好塞到鸡肚腔里。放到冰箱里腌制一个晚上。
2.
3. 在锡纸中央铺上所有的烟熏材料,混匀。放上一个比较高的蒸架。
4. 把鸡取出,放到蒸架上,如果喜欢也可以在鸡肚子里塞入姜葱。
5. 把鸡用锡箔纸包起,捏成饺子型,尽量不让锡箔纸碰到鸡只身体。我会这个时候把各处接缝再捏一遍,确保不透气漏风。
注:锡箔纸底部最好有个烤盘托着,这样进出烤箱会比较容易。
6. 烤箱预热至400F/200C, 把鸡入烤箱烤2-2.5小时(按鸡只大小和烤箱性能而定)。
7. 烤好小心取出烤包,打开时记得别靠得太近,会有一阵热烟喷出哦!熏好的鸡很酥很软,用筷子轻轻一拨就散,非常鲜嫩好吃。
1. Pat dry the chicken and rub salt baked chicken seasoning or sichuan pepper salt all over the chicken. If the innards came with your free range chicken, you can rub some seasoning powder on them and insert it into the chicken. Place in a large bowl with lid, refrigerate and marinate for at least 8 hours.
2.
3. Mixed all ingredients listed under "for smoking" and place the mixture in the center of the foil paper. Set a steamer rack on top.
4. Place the marinated chicken on the steamer rack.
5. Bring the foil paper together by sealing the edges like you
would for parchment paper for en papillote, try to keep the foil
paper away from the chicken to prevent sticking and peeling off the
skin of chicken. The idea is to create a Chamber/bag like space
that is completely sealed and allowed smokes and flavors to
penetrate the chicken.
6. I will do my final round of checking of all seals before putting
it in the oven to make sure it is completely
sealed.
Note:It is better to insert a baking sheet under your sealed foil pocket, it will be easier to move in and out of the oven.
7. Preheat oven to 400 F/200 C, bake/smoke the chicken for 2-2.5 hours, depending on the size of your chicken.
8. Take the pocket out of oven when it is done, make sure you stand
at a distant when you open the pocket/chamber, it can be quite
smoky and hot!
The smoked chicken should be very tender and easily break apart by a fork.
英文 --