陳家白切雞 皮滑肉嫩有妙法
<p style="font-size: 18.0180187225342px; line-height: 23.4234237670898px;"><strong>觀賞完視頻之後，仲有遊戲玩，贏《最愛香港菜 2》食譜書！</strong></p>
<p style="font-size: 18.0180187225342px; line-height: 23.4234237670898px;"><strong>遊戲玩法：</strong></p>
<p style="font-size: 18.0180187225342px; line-height: 23.4234237670898px;"><strong>Step 1.</strong> <span style="font-size: 18.0180187225342px; line-height: 1.3em;">登入<a href="http://goo.gl/2fdlBb">http://goo.gl/2fdlBb</a></span><span style="font-size: 18.0180187225342px; line-height: 1.3em;">內</span><span style="font-size: 18.0180187225342px; line-height: 23.4234237670898px;">，觀看</span><span style="font-size: 18.0180187225342px; line-height: 23.4234237670898px;">「陳家好味道」煮食視頻</span><span style="font-size: 18.0180187225342px; line-height: 23.4234237670898px;">。</span></p>
<p style="font-size: 18.0180187225342px; line-height: 23.4234237670898px;"><strong>Step 2.</strong> 追蹤 myCOOKey Instagram </p>
<p style="font-size: 18.0180187225342px; line-height: 23.4234237670898px;"><strong style="font-size: 18.0180187225342px; line-height: 23.4234237670898px;">Step 3. </strong>上載一張家常菜相片至Instagram</p>
<p style="font-size: 18.0180187225342px; line-height: 23.4234237670898px;"><strong>Step 4.</strong> 在相片描述: </p>
<p style="font-size: 18.0180187225342px; line-height: 23.4234237670898px;"><strong>A.</strong> 加上hashtag #myCOOKeyICook</p>
<p style="font-size: 18.0180187225342px; line-height: 23.4234237670898px;"><strong>B.</strong> 寫下「陳家好味道」煮食視頻中你最喜愛的菜式名稱<span style="font-size: 18.0180187225342px; line-height: 1.3em;">。</span></p>{/content}[/wgt_tinymce_editor][yee_separator title="" assign="center" fontsize="14" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"][/yee_separator][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][wgt_flexslider animation="slide" size="" interval="5000" autoplay="yes" controlNav="yes" minItems="2" maxItems="4" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"][wgt_flexslider_item item_type="image" video="" image="images/carmen/chanskitchen/IMG_0171_r.jpg" item_link="" item_target="_blank" item_title=""]{item_description}{/item_description}[/wgt_flexslider_item][wgt_flexslider_item item_type="image" video="" image="images/carmen/chanskitchen/chi_meitu_1.jpg" item_link="" item_target="_blank" item_title=""]{item_description}{/item_description}[/wgt_flexslider_item][/wgt_flexslider][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][yee_text_block css_animation="no" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"]{textblock_content}<p style="text-align:center"><span style="color:#FF8C00"><span style="font-size:16px"><strong>陳家白切雞</strong></span></span></p>
{/textblock_content}[/yee_text_block][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][yee_text_block css_animation="no" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"]{textblock_content}<p><span style="color:#800080"><strong>材料</strong></span></p>
<p>雞 1隻</p>
<p>鹽 1 湯匙</p>
<p>紹興酒 1 湯匙</p>
<p>薑 1 塊(約50克)</p>
<p>葱 3 根</p>
<p>麻油 少許</p>
{/textblock_content}[/yee_text_block][yee_text_block css_animation="no" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"]{textblock_content}<p><span style="color:#800080"><span style="font-size:14px"><strong>做法</strong></span></span></p>
<p>1. 雞洗乾淨，去掉雞屁股的肥油及附在雞腔內的肺、腎後吊乾。</p>
<p>2. 把薑磨成薑茸，榨出約1湯匙的薑汁，榨過汁的薑茸留用。葱切成葱花。</p>
<p>3. 先用鹽擦勻雞腔、雞皮，再用薑汁和酒涂勻雞的裡外，再醃兩小時以上，醃的期間把雞翻動一至兩次，確保雞的兩邊都醃得夠味道，但不要把雞放冰箱裡，以免影響蒸雞的時間。</p>
<p>4. 蒸雞前用微波爐保鮮紙把整個雞身包好，只留雞屁股的洞不包，好讓蒸汽進入雞腔。這樣避免蒸汽直接接觸雞皮。注意蒸時雞胸要向上，蒸的時候連醃雞碟底的薑酒汁一起蒸。</p>
<p>5. 淨重1公斤的雞一般蒸18-19分鐘，淨重1.1到1.2公斤的雞應該蒸約20分鐘，淨重1.3公斤的雞應該蒸21分鐘。再大的雞可以酌量增加蒸的時間，蒸時應用中大火，熄火後不要馬上開蓋，要留在鑊裡再焗5分鐘才取出。</p>
<p>6. 把雞從鑊裡拿出，掀起保鮮紙，在雞皮上掃上少許麻油，再用同一張保鮮紙把雞蓋住。蒸雞的汁(約有一小杯的汁)倒在碗裡可留作其他用途，例如另作海南雞飯、醉雞等用。</p>
<p>7. 把榨過汁的薑茸和葱花放在小碗中，加入一茶匙雞汁，再加進少量滾油做成小碗薑葱油。由於雞汁有鹹味，所以薑葱油蘸料不用再加鹽。</p>
<p>8. 待白切雞涼卻後，把保鮮紙拿掉，再斬件後上碟，吃時蘸薑葱油。</p>
{/textblock_content}[/yee_text_block][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][yee_text_block css_animation="no" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"]{textblock_content}<p><span style="color:#800080"><span style="font-size:14px"><strong>小貼士：</strong></span></span></p>
<p><span style="font-family:微軟正黑體,microsoft jhenghei,黑體-繁,heiti tc,sans-serif"><span style="font-size:14px">1.醃的期間把雞翻動一至兩次</span></span></p>
<p>2.蒸雞前用微波爐保鮮紙把整個雞身包好</p>
<p>3.熄火後不要馬上開蓋，要留在鑊裡再焗5分鐘才取出</p>
{/textblock_content}[/yee_text_block][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][wgt_tinymce_editor ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"]{content}<p> </p>
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