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材料:
三斤重雞
三湯匙幼鹽
一茶匙沙薑粉
四粒紅蔥頭，切片
十片薑
兩安士紹興酒
兩安士玫瑰露
八顆蔥，切段
六至八人份量的飯煲
Ingredients:
1.8kg Chicken
3 tbsp table salt
1 tsp Galanga ginger powder
4 shallots, sliced
10 slices of ginger
2 oz Shaoxing wine
2 oz Chinese rose wine
8 spring onions, sliced
Rice cooker
做法:
將雞 用幼鹽沙薑粉搽勻醃一晚. 將蔥段，紅蔥頭，薑片放入飯煲. 紅蔥頭，薑片放進雞腔裏. 將雞放進飯煲內, 酒淋上雞，搇蓋. 按下飯煲制，當飯煲制彈起再焗多四十五分鐘. 用竹籤吉入雞髀，如有血水滲出，再按下飯煲制煮, 大約四十五至六十分鐘雞便熟透. 將雞搽上飯煲內的雞汁. 雞可以點雞汁或薑蓉.
Summary:
Marinade the chicken with salt and galanga ginger powder, leave overnight. Place some ginger and shallots in the chicken cavity. Place the spring onion, shallots and ginger into the rice cooker. Place the chicken on top, pour wine over the chicken and cover with lid. Press 'start' on the rice cooker, leave the chicken in the cooker for another 45 minutes after it stopped cooking. Use a cocktail stick to pierce through the chicken thigh, if blood sips out, press the 'start' button again to cook for longer. The total cooking time is between 45 minutes and 60 minutes. Coat the chicken with gravy.
薑蓉材料:
一湯匙薑蓉
一湯匙蔥蓉
一茶匙蒜蓉
四分一茶匙五香粉
一茶匙鹽
四分一茶匙雞粉
一茶匙麻油
兩湯匙生油
薑蓉做法:
將薑蓉, 蔥蓉, 蒜蓉, 五香粉, 雞粉, 麻油攪勻, 最後才加鹽後倒入滾油.
Ginger dipping sauce:
1tbsp grated ginger
1 tbso finely chopped scallion
1 tsp finely chopped garlic
1/4 tsp five spice powder
1 tsp salt
1tsp sesame oil
1/2 tsp chicken powder
2 tbsp cooking oil
Summary:
Apart from salt and cooking oil, place all the ingredients into a bowl. Place the salt in immediately before pouring hot cooking oil into the bowl.
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