【大廚秘技】秘技浸白切雞

秘技浸白切雞 保證肉質嫩滑

煮白切鸡 (白斩鸡/海南鸡)的错误:
1. 靭(\rèn tough)而不嫩(\nèn tender): 水份流失。要马上浸冰水。
2. 见血: 腹腔内和腹腔的温度降低, 不足煮熟。要3~4次把鸡提出再放回水中(‘虾眼’水: 锅旁水微微滚泡, 即温度保持90 C), 然后浸40分钟 (3 kg鸡) / 20分钟 (1 kg ~ 1.5 kg 鸡)

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