一雞三吃 @ Pei媽&E大e小

出門在外, 離鄉背井, 想吃家鄉的菜又買不到怎麼辦??! 當然就是自己做啊! 來到美國以後, 發現每次想吃什麼吃不到的都自己上網鑽研食譜然後在試做著吃. 有一種沒魚蝦也好的心情啦. 這一道一雞三吃, 就是這樣來的. 上次看到胖胖麻部落格的食譜, 我就食指大動了. Pei媽我最愛吃的就是鹽水雞, 白斬雞, 蔥油雞, 醬油雞, 就是各種的亞洲菜餚雞啦! 這道為什麼是一雞三吃呢? 因為一隻雞有三個不同的口味啦. Ee爸不喜歡蔥油雞 (怎麼那麼不懂台灣味呢?), 所以我就做了兩種不同的沾料給他, 可是原雞原味又像很好吃的白斬雞, 不沾醬也可以, 所以就變成一雞三吃啦!

材料:

有機全雞中等大小 Organic Whole Chicken-Medium sized

蔥一大把, 5-7 根 Scallions 5-7 stalks

薑 3-5 片 Ginger 3-5 slices

米酒 3 大匙 Rice Wine 3 tablespoons

鹽 3 大匙 Salt 3 tablespoonss

白胡椒粉 2 大匙 White ground pepper 2 tablespoons

靶雞洗乾淨, 擦乾, 抹上米酒, 鹽吧, 白胡椒粉. 放著醃製 1 個小時 (更久都可以)

Wash and dry the chicken thoroughly, and rub rice wine, salt, and white ground pepper on the chicken. Let the chicken marinate for an hour or longer.

把醃製好的雞多餘的水份倒掉, 把薑切片, 蔥切斷, 塞進去雞裡面.

Dump all the access liquid after the chicken has been marinated. Sliced the giner and chopped the scallions into segments and stuff them inside the chicken.

如果使用大同電鍋, 外鍋 4 杯水, 在悶個 20 分鐘. 如果還沒熟, 再加一杯水. 如果跟我一樣用大蒸籠, 大火蒸 1-1.5 個小時, 在悶個 20 分鐘

If you were using Tatung electric pot, 4 cups of water on the outer pot and then steamed an additional 20 minutes. If you were using a big steamer like I was, steamed the chicken for 1-1.5 hours and turned off the stove and steamed for another 20 minutes

把蒸出來的雞汁過濾了以後, 加入生米裡面攪拌均勻, 再加入適當的水

Pour any chicken stock from the steamed chicken through a strainer and add it to the uncooked rice. Add in additional appropriate amount of water and cook the rice until done.

蒸出來的白米飯超香超好吃

It's freaking amazing.

把蒸好的全雞拿出來, 放涼. 把裡面的薑跟蔥拿出來

Take the whole steamed chicken, set it aside and let it cool. Take out the sliced ginger and chopped scallions.

蔥油醬料材料:

蔥 4-5 根切末 Scallions 4-5 stalks chopped finely

薑 3 片切末 Ginger 3 slices chopped finely

橄欖油 1/2 杯 Olive oil 1/2 cup

橄欖油一定要熱, 把薑跟蔥倒進去爆香以後馬上關火然後倒出來

Preheat the oil olive (has to be medium high heat). Put in the chopped scallion and ginger, stir it for 3-5 seconds and turn off the stove and pour the mixture into a bowl.