把米酒和盐抹在半熟的鸡只上，然后送它入冰箱做一夜Spa, 第二天再蒸个20分钟，一道美味菜又完成了！
分量： 3 – 4人份
需时： 40分钟
材料：
菜园鸡 – 半只
米酒 – 2汤匙
盐 – 1茶匙
水 – 2000毫升
香菜 – 少许
煮法：
1. 煮沸2000毫升水（水份盖过鸡）
2. 加入鸡，继续煮5分钟
3. 熄火，加盖让鸡浸泡30分钟
4. 取出鸡只，待冷却
5. 下盐和米酒把鸡涂抹均匀，放进盒子，盖上收入冰箱腌过夜
6. 把鸡只从冰箱取出，上碟， 再放入含有滚水的锅内，加盖，蒸20分钟
7. 起盖，把鸡斩块，上卓，洒上香菜，完成
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⚠️ Please credit Nanyang Kitchen if you re-share this recipe
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Hakka Steamed Salted Chicken with Rice Wine 客家米酒盐蒸鸡
Course: MainCuisine: ChineseServings
4
servingsCooking time
40
minutesLet’s treat the chicken a relaxing spa first with rice wine and salt before it becomes a delicious treat the next day
Ingredients
½ free-range chicken
2 tbsp Chinese rice wine
1 tsp salt
2000ml water
1 strand of coriander
Instructions
- Boil 2000ml of water (water level has to cover the chicken later)
- Add in water, continue to cook for 5 minutes
- Turn off the gas, cover with lid and soak the chicken for 30 minutes
- Lift the chicken, set it aside
- Rub salt, rice wine evenly over the chicken, insert into a container with cover and marinate it overnight in fridge
- Remove the chicken from fridge, then add it into the pot with boiled water, cover with lid and steam for 20 minutes
- Lift the lid, cut the chicken into pieces, dress it with coriander, it’s done!
Recipe Video
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