PDF《HAND-SHREDDED CHICKEN WITH CHINESE》

Methods: 1.

Cut the Chinese celery and leeks into sections. Stir in seasoning. 2. Wash and wipe dry the chicken. Stuff its cavity with Chinese celery, leeks and ginger. Spread seasoning over the skin. Wrap in cling wrap and refrigerate for

3 hours up to overnight. 3. Remove cling wrap. Put chicken with the breast side up in stainless steel steaming container. Pour seasoning over and steam in Miele puresteam at 100°C for

25 minutes. Let cool in the steam oven for

30 minutes. Chop the chicken into bite sizes to serve. Or de-bone it and shred the meat with your hands. Cooking tips: 1. It's advisable to let the steamed chicken to cool inside the steam oven. The remaining gentle heat cooks through the chicken with and it allows time for the juices to run back into the meat. The chicken tastes juicier and more tender that way. 2. You may use kitchen scissors to cut up the chicken and de-bone it. It's much more convenient for your guests to consume when the chicken is boneless. INGREDIENTS

1 dressed chicken (about 1.2 kg),

1 sprig Chinese celery,

2 leeks,

2 ginger slices (crushed with the flat side of knife) HAND-SHREDDED CHICKEN WITH CHINESE CELERY AND LEEKS IN SOYBEAN SAUCE (serves 4) SEASONING

4 tbsp Puning soybean sauce,

2 tsp Shaoxing wine, pepper, sesame oil 做法: 1. 芹菜青蒜切小段,拌入调味料. 2. 鸡抹净,鸡肚内酿满芹菜青蒜及姜片,鸡皮抹匀调味料,用保鲜纸包 好,冷藏3小时至过夜. 3. 移除保鲜纸,鸡放不锈钢蒸盘,鸡胸向上,淋上调味料.放Miele蒸炉 以100°C蒸25分钟,再待在炉中30分钟至冷却.鸡斩件或以手拆肉撕 幼享用. 烹调小贴士: 1. 鸡蒸熟后宜放炉内自然降温,利用余温渗透内外煮熟鸡肉,减少肉汁 流失,口感更嫩滑. 2. 用厨剪剪开鸡骨拆肉,食用更方便安全. 材料 光鸡1只(约2斤),中国芹菜1棵,青蒜2条,姜片2块 (拍) 香芹豆酱手撕鸡(4位份) 调味料 普宁豆酱4汤匙,绍酒2茶匙,胡椒粉及麻油适量