黄油鸡 1只（Chicken）
葱花3汤匙（3 tbsp chopped green onion）
姜末2汤匙（2 tbsp grated ginger）
盐1/3茶匙（1/3 tsp salt）
油2汤匙（2 tbsp oil）
黄姜粉1/4茶匙（1/4 tbsp turmeric powder）
料酒1汤匙（1 tbsp cooking wine）
鱼露1汤匙（1 tbsp fish sauce）

 

 

 

 

 

今天我用一只鸡做两道很受欢迎的菜，白斩鸡和手撕鸡，这两道菜要点是在如何保持鸡肉的嫩滑。下面我来介绍具体做法。
1、黄油鸡 1只--放入滚水里， 烫1分钟 提起来，让鸡腹腔内的水倒出，再浸入滚水里，反复2-3次，目的是让鸡肉里外均匀受热。
2、然后，把整只鸡浸泡在汤里，用文火保持锅内的温度在85-90° C(看得见汤在流动，但没有翻滚的气泡)
3、一直保持一样的温度，不加盖，煮大约1-1.5个小时。每隔15分钟把鸡提起，倒出腹腔里的水（为了让鸡肉里外均匀受热）
4、直到鸡只浮起来，同时用竹签插入鸡大腿，没有血水渗出。鸡就煮好了。
5、鸡放到冷水管下冲淋，快速降温，如果不是直接饮用水，可以用纯净水加冰块快速降温
6、凉下来的鸡，切半，取出半只鸡做白斩鸡，把鸡肉切好装盘。冷藏几个小时。然后做葱姜汁，先把葱花3汤匙（3 tbsp chopped green onion）姜末2汤匙（2 tbsp grated ginger）放到石臼里捣烂，再加盐和浇上非常热的油，最后加一些鸡汤调匀。
7、葱姜汁搭配白斩鸡，味道最好。
8、下面我们来做手撕鸡的酱汁，把屏幕显示的材料－－黄姜粉1/4茶匙（1/4 tbsp turmeric powder）料酒1汤匙（1 tbsp cooking wine）鱼露1汤匙（1 tbsp fish sauce）混合后放凉。把另外半只鸡用手撕开，放入酱汁里。冷藏几个小时。食用时放上葱丝，也可以同时搭配前面的葱姜汁。

 

 

Today we will be using 1 chicken to make 2 popular recipes, chilled plain chicken and hand shredded chicken. These two dishes share the same characteristic of being extremely tender. and I will share with you my secret in achieving this texture. 

 

 

Prepare one Shanghainese chicken by placing it in boiling water for 1 minute and remove. Pour out any water filled in the chicken cavity and repeat this process 2-3 times. This will allow the chicken to heat evening from the inside and the outside

 

Then soak the entire chicken into the water, let it stay at 85-90 degree celcius, at this temperature you should be able to see the broth circulate but not hot enough to bubble 

 

At this temperature, let it cook for 1 to 1 and a half hour with out covering the pot. Remove the chicken and pour out the water in the cavity of the chicken every 15 minutes to heat evening. 

 

You'll know it's ready when the chicken floats to the surface, at this point if you poke a skewer into the thickest part of the chicken thigh and no blood water comes out, the chicken is fully cooked. 

Ｉmmediately give the chicken a cold water bath to cool down the temperature. you can rinse it with tap water or soak it in a ice cube water bath. 

Ｓlice the cooled chicken in half and use one half for the  chilled plain chicken dish by chopping it into pieces, and preparing the sauce by mashing some green onion and ginger（3 tbsp chopped green onion2 tbsp grated ginger） in a motor and pestle and pouring hot oil over it, and finally adding in a little bit of chicken broth. 

Ｗith the other half of the chicken we will make the hand shredded chicken dish . combine together all the ingredients shown on the screen－－黄姜粉1/4茶匙（1/4 tbsp turmeric powder）料酒1汤匙（1 tbsp cooking wine）鱼露1汤匙（1 tbsp fish sauce） and let it chill, hand shred the chicken and soak it in the sauce and chill for several hours, when you are ready to consume, sprinkle on some shredded green onions. you can also enjoy this dish with the sauce made for the previous dish.