學做蔥油茶香雞[5P]
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學做蔥油茶香雞[5P]<br />
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茶香雞又名太爺雞，<br />
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據說是由一位知縣周太爺創製的。他把家鄉江蘇的熏法和廣東鹵法結合，製成的雞既有蘇味特色,又有粵菜風味。<br />
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材料：光雞半隻、滷水香料適量、茶葉一大把、糖大半杯、熟米飯1碗<br />
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<img src="http://cq.sun116.com/RemoteImages/2007/5/18131238219_456897.jpg" onload="thumbImg(this)" alt="" /><br />
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雞先用鹽、酒醃2小時，<br />
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然後放入燒開的滷水中慢火浸煮10分鐘，8成熟就可以了<br />
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鹵後的雞架起瀝干水份<br />
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<img src="http://cq.sun116.com/RemoteImages/2007/5/81831238220_501641.jpg" onload="thumbImg(this)" alt="" /><br />
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鐵鍋上鋪一張錫紙，<br />
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把米飯、茶葉、糖拌勻平鋪於上<br />
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將雞架於煙醺料上蓋鑊密封，<br />
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<img src="http://cq.sun116.com/RemoteImages/2007/5/47481238221_998974.jpg" onload="thumbImg(this)" alt="" /><br />
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用大火燒至冒黃煙片刻，轉小火醺至雞呈棗紅色即可<br />
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<img src="http://cq.sun116.com/RemoteImages/2007/5/76841238222_577854.jpg" onload="thumbImg(this)" alt="" /><br />
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攤涼斬件，<br />
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<img src="http://cq.sun116.com/RemoteImages/2007/5/50781238223_374542.jpg" onload="thumbImg(this)" alt="" /><br />
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撒上蔥絲、紅椒絲，澆上滾油和調味醬油便可進食