【CooKING25】EP08 李錦聯教性價比高一雞三味餐(海蜇手撕雞、黑松露口水鷄、濃雞湯淮山麵)

[@kayukwu4680]

一流廚藝! 心机做法! 欣赏你呀! 祝你更上一層楼!👍👍👏👏💕💕😀😀😋😋

[@winniechan4193]

好嘢，终于又睇到亚 Ben 你教煮餸，以前睇都市閑情最中意睇教煮餸多謝你，請繼續加油

[@user-vl3zj8mm7e]

有得睇番Ben哥煮餸，Super good! Support! 係真有料，實用，學到嘢。 Thanks! 💪💪💪👍👍👍👍👍🧧🧧🧧

[@CooKingLi]

謝謝您的支持啊💕！

[@cici9965]

大大廚出馬 大家有好口福了。

[@gbchinchin]

这一集真是好！

[@amylee1534]

Ben哥大厨，靠得住，一雞玩三味。正呀。

[@SHSY9119]

Ben 哥，真不愧是大廚，有紋有路有方法，多謝曬!😁😁😁😁😁👍🏼👍🏼👍🏼👍🏼👍🏼

[@janetchong5048]

This looks like a famtastic and tasty way of making use of a chicken. Howver, I do not know the actual names of the various condiments used- like " sar kiong" etc. I do understand Cantonese but not the Hong Kong style type.. more elegant. Can you provide a list of the various condiments used please? I live in Singapore and it is a very cosmopolitan country. I am sure the ingredients may be found if I have the correct names. Many thanks.

[@CooKingLi]

Thank you for your support☺️!! Hope you can find all the ingredients to make delicious food! ps. “sar kiong” is sand ginger powder, is the marinade. condiments for [海蜇手撕雞] 1. japanese sesame salad dressing (2 tablespoon) 2. maggi seasoning (1 teaspoon) 3. granulated sugar (1/2 teaspoon) 4. sesame oil (1/2 teaspoon) 5. lemon juice (1 teaspoon) condiments for [黑松露口水鷄] 1. chopped ginger (1 teaspoon) 2. chopped garlic (2 teaspoon) 3. white sesame (1 teaspoon) 4. red dry chilies (1 teaspoon) 5. black truffle sauce (2 tablespoon) 6. sichuan style dipping sauce (1 teaspoon) 7. granulated sugar (1 teaspoon) 8. oyster sauce (2 teaspoon) 9. broad bean sauce (1 tablespoon) 10. coriander (1 cup) 11. chopped spring onion (1/3 cup) 12. sesame oil (2 tablespoon)

[@janetchong5048]

@Mark boy Better than you!!

[@siulancheung2554]

無水焗雞要焗多久，謝謝

[@CooKingLi]

全雞的大小，是否雪過，煮食爐具傳熱度和火的大細都影響着需要焗的時間，所以沒有作準😉 一般焗20至30分鐘，Ben哥話最重要用籤在雞脾刺入，沒血水便是熟了！🤗

[@cheeyinyu2931]

@@CooKingLi l

[@pollylam2270]

李生好，煮得好。

[@sulili9501]

好野又睇到Ben哥煮餸了

[@rubyszeto212]

Ben 哥 請問用來焗鷄的細火是否燈芯火。，

[@shaoxiachen1736]

谢谢你的视频、辛苦你了、请问要局几分钟

[@CooKingLi]

時間控制方面要視乎雞的大少和火力，Ben哥當日用的意大利廚具有IHC230控溫，用細火焗了25分鐘左右，因為當日的雞size都比較大。

[@shaoxiachen1736]

好的、谢谢你！我会安照你的说法去试着做👍👍

[@kuoskuo9978]

如果將完整食譜材料寫出來會更加好 下次跟住煮唔使再睇一次😅

[@mitang5220]

😋😋😋

[@stellaleung1570]

請問個煎 pan係边度有得買🙏

[@CooKingLi]

多謝支持我哋,請到《有李靠得住》訂購！ 李係煮廚觀眾限定意大利廚具優惠 facebook.com/cookinglichannel/videos/261495654998600/ 西班牙平底鑊獨立特大優惠 facebook.com/watch/?v=211949043592897&extid=HR4ENmdokxS3qWef

[@stellaleung1570]

Thanks！

[@chanwoonlee7604]

點解有2舊雞胸架?

[@catmacie]

好正常，唔通單邊😂

[@mantinkan1702]

低火焗幾耐時間

[@CooKingLi]

時間控制方面要視乎雞的大少和火力，Ben哥當日用的意大利廚具有IHC230控溫，用細火焗了25分鐘左右，因為當日的雞size都比較大。

[@mantinkan1702]

多謝指導

[@kwanms8071]

離開TVB咪重好

[@heiditse9866]

唔👍你都對唔住自己

[@rubyszeto212]

Ben 哥 請問用來焗鷄的細火是否燈芯火。，，

[@CooKingLi]

是的