白切雞腿 Poached Chicken Leg with Ginger and Scallion Sauce **字幕CC Eng. Sub**

🟢材料：
雞腿 2 隻
薑 1 小塊
蔥 2 棵
紹興酒 1 湯匙
黃薑粉 1 茶匙
鹽、芝麻油 適量
🟢做法：
1️⃣ 洗淨雞腿，抹乾水，放入一鍋滾水中，水要浸過雞腿，放些薑、蔥、紹興酒、鹽和1 茶匙黃薑粉 ，水再次滾起後關火，浸雞腿 15 分鐘，時間視乎雞腿大小而定。
2️⃣ 測試雞腿是否熟透，把熟透的雞腿撈出放入冰水中浸泡 5 分鐘左右。
3️⃣ 薑切幼粒或磨碎，加鹽及灒入熱油成為薑蔥蓉。
4️⃣ 取出雞腿，抹上少許芝麻油，斬件配上薑蔥蓉即可享用。
🟢Ingredients:
Chicken legs - 2 pieces
Ginger - 1 small piece
Spring onions (scallion) - 2 stalks
Shaoxing wine - 1 tablespoon
Turmeric powder - 1 teaspoon
Salt, sesame oil - as needed
🟢Cooking Directions:
1️⃣ Wash the chicken legs, pat them dry, and place them in a pot of boiling water. The water should cover the chicken legs. Add some ginger, spring onions, Shaoxing wine, salt, and 1 teaspoon of turmeric powder. Once the water boils again, turn off the heat and let the chicken legs soak in the water for 15 minutes. The time may vary depending on the size of the chicken legs.
2️⃣ To test if the chicken legs are cooked through, remove them from the pot and soak them in ice water for about 5 minutes.
3️⃣ Cut the ginger into small pieces or grind it into a paste. Add salt and pour in hot oil to make ginger and scallion sauce.
4️⃣ Take out the chicken legs, brush them with a little sesame oil, chop them, and serve with the ginger and scallion sauce.
/ @oeliving 👈請訂閱本台第二頻道 《好易生活頻道 oe living》
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網友可到Facebook群組**香港菜HK dishes**分享個人作品和煮食心得。 / 1885999698348679
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[@mikemarinadoherty3364]

I tried your recipe today. It is very easy to make and tasted very authentic. Thanks for sharing!

[@wongfranki9858]

簡單易做有賣相，找天試做一下

[@user-hc7ie9ub5h]

多謝老師分享🙏🏻 有老師教導係英國都有好餸食😋

[@oe_cook]

謝謝你捧場🙏❤❤

[@abba.4440]

流口水

[@tonytony3895]

Your presentation is highly interesting to watch. Thank you very much and take care. 👍🐓🐔

[@bubbatennessee7531]

Your method makes a lot sense, thanks

[@user-ej9nd7wr6b]

成隻上😋唔該

[@Vannakv168]

this food look like delicious

[@sawandrewtaw8625]

Thank you

[@jenniferwong863]

Yummy 😋

[@user-fi8kz3sj1i]

Thx👍😋

[@piksumleung6023]

good

[@sreyasmrfood5450]

Good recipes to eat

[@jiawenkhoo4167]

豆豉蒸排骨好吃。👍听说香港的烧腊好吃能介绍吗？

[@oe_cook]

是的, 香港的燒臘很好吃, 我現在不在香港, 您去香港的話google 一下, 香港有很多燒臘店, 大部份酒樓或小店都很有水準的,祝您行程/旅途愉快!

[@ccwu5328]

是，是的 。 谢谢你们欣賞..…! !

[@arleneagapitovibar9690]

Nice Friend ❤❤❤

So delicious ❤❤

[@catriot4858]

第一次成功做姜蔥汁，好喜歡！就是悶十五分鐘了雞還是有血水出來只好再滾一次。薑黃很健康所以以後會經常這樣煮！

[@joelnunez8754]

boiling time, how long?

[@rakasiwipungki1027]

🤗🙏

[@JasminsBoss]

I like the yellow color. Can I use tumeric pills for now?

[@oe_cook]

I haven't tried using turmeric pills for poached chicken, so I'm not sure about their effectiveness. I recommend using turmeric powder or fresh turmeric for better results. Thank you for watching!

[@nathaliep.6130]

Cela à l’air si simple à cuisiner et si délicieux à manger. Je testerai votre recette ce week-end. Je vous remercie pour le sous-titrage en français. Il y a quelques fautes d’orthographe et de syntaxe, mais c’est très compréhensible. Est-ce que je peux aussi le cuisiner avec de la dinde ou du porc ? Longue vie à votre chaîne KZbin. Soyez bénie ☺️

[@oe_cook]

Le sous-titre vient de google translate, parfois peut-être mal😅 La Turquie va bien, mais le porc ne convient pas. Merci d'avoir regardé! Tout le meilleur pour vous! ❤️❤️❤️

[@blvk3]

turmeric powder has better results when mix with cold water

[@user-zp4xh4ph8t]

🉐🉐🉐👍🏻👍🏻👍🏻👏🏻👏🏻👏🏻

[@user-wu4nu6un6v]

請問雞脾是雪凍還是冰鮮的

[@oe_cook]

一般超市買的雞脾，寫就寫新鮮雞脾，但冇雞味🤣

[@user-wu4nu6un6v]

@@oe_cook 早晨吖，多謝晒❤️

[@broniatang2701]

請問黃薑粉同埋薑黃係咪一樣㗎？

[@naylapratiwi8597]

I think it is the same

[@oe_cook]

我覺得是同一樣東西，如果不是，請告訴我🤣

[@kwokwaichan5293]

​@@oe_cook 唔一樣

[@mikemarinadoherty3364]

請問，把浸熟的雞腿放入冷水，目的除了散熱，還有別的用意嗎？

[@michael511128]

白切鸡是要过冷河才皮爽肉滑哒

[@oe_cook]

廣東人吃白切雞一是泡冰水, 二是自然放涼, 泡冰水是令雞皮更爽脆, 令雞肉立即降溫, 肉嫩不柴.

[@Junesim328]

为什么需要浸泡在冰水中?

[@JasminsBoss]

It makes it tender. Shanghainese do it this way.

[@michellechuah37]

How much turmeric powder?

[@hollypham3059]

1 teaspoon

[@asianangler]

how do you get the skin become yellow? By using turmeric?

[@leannetran4333]

Yes, but too much turmeric !

[@user-oq8mr6ys9e]

Chinese chicken

[@MrChileung]

點解香港朋友唔使落黃姜粉😅？

[@mcgKW]

是不是直接買玉米雞就煮出來是黃色？ 感覺薑黃粉是來上色的🤔

[@oe_cook]

黃薑粉是用來上色的, 讓雞肉看來像黃黃的, 香港買的都是黃油雞, 煮熟雞肉自帶黃色, 所以不用落黃薑粉.

[@cecilejadodnik1820]

​99

[@nancynoda3744]

No one understand Cantonese

[@JasminsBoss]

I do.

[@adeliocetta5084]

Thank you