Beanpanda Cooking Diary

#chicken #cuisine #白切雞

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料理的原理與鼓油雞、醉雞等相同，都是控溫料理的一種，預先蒸至「剛剛熟」，再浸泡調味湯汁入味，烹調的最高境界，是骨中帶血，雞肉鮮嫩爽滑，白切貴妃雞的精碎，七分雞味，三分醬味，這道菜最重要的是廣東人最著重新鮮濃郁的雞味，這道菜首要是「雞」的品種，烹調方法次之，最後才是調味

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白切貴妃雞 又滑又嫩好多汁 控溫料理 Poached Chicken Spicy Sauce Recipe

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白切貴妃雞又滑又嫩好多汁控溫料理 Poached Chicken Spicy Sauce Recipe