Sous Vide Soy Sauce Chicken Recipe ! Extremely Silky and Tender. You Won't Fail with this!

荷葉蒸滑雞 - Steamed Chicken In Lotus Leaf：
• 【荷葉蒸滑雞 Ft. 再戰斬雞 做法分享】 ...
鹽香白切雞 - Salty White Chopped Chicken：
• 【鹽香白切雞】浸雞嫩滑分享 - White ...
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慢煮玫瑰豉油雞 - Sous Vide Soy Sauce Chicken with Rose Rice Wine
豉油雞並唔係啲乜嘢特別嘢，雖然普通但係多啲可以做到滋味無窮，今次會用慢煮做一個骨紅肉不紅，加玫瑰露嘅豉油雞。 多汁而且非常嫩滑。配埋上次個叉燒，啱啱做到一個叉雞飯！加埋紅腸鹹蛋即變四寶飯！lol
*豉油汁可以留起少少當醬汁使用
Soy Sauce Chicken is not a new special thing, however it can be very delicious if you do it well. I will be showing how to achieve this in sous vide and turn out white in meat and slightly red in the bone, this texture should be perfect to serve. I’ve added rose rice wine for an additional flavour enhancement.
材料：
鷄 1隻
豉油汁：
玫瑰露 2茶匙
頭抽 500毫升
蒜頭 2粒
月桂葉 1塊
冰糖 1粒
水 1升
鹽 1茶匙
薑 3片
醃料：
玫瑰露 2茶匙
鹽 1茶匙
老抽 2茶匙
Ingredients:
1 Whole Chicken
The soy sauce:
2 teaspoons of rose rice wine
premium soy sauce 500 ml
Garlic 2 cloves
Bay leaf 1
1 Rock sugar
Water 1 L
salt 1 tsp
Ginger 3 slices
Marinade:
2 teaspoons of rose rice wine
1 teaspoon salt
2 tablespoons of soy sauce
#豉油雞 #慢煮 #sousvide

[@peterstang]

Agreed!!! I always think that sous vide is the most best method for cooking the chicken. It remains juicy and fully cooked and tender. Sous vide is tops.

[@CookKingRoom]

petertang, I can't believe you are a sous vide guy ! Thanks for your comment and see if you can try it with your family and friends :)

[@jenwong8154]

看了之後一於買個慢煮器先 謝謝🙏🥰

[@sleepyshanghaikid]

请问是否一定要用一整瓶生抽？如何用生抽➕老抽加点盐，自己调制，也应该可以的对吗？

[@peoplearepeople9256]

睇咗你個台好耐,一直都想買番支慢煮玩吓. 兩年後既今日,終於做咗第一次慢煮. 有啲樣嘢想問. 1) 個啲密實袋煮完一次,係咪唔可以再用嚟再煮? 2) 慢煮既嘢食唔哂(例如你嗰個咖哩牛腩),第二次番熱係咪應該都用慢煮形式去番熱,定係好似平時咁番熱而亦都唔會影響到個口感?

[@szqhqszb3996]

哇。好嫩滑哦。另外想问问慢煮棒有无做过功课？边只牌子比较好？

[@therawrpie]

I love this, Ive been on the fence of buying a sous vide machine because I am not a huge of western dishes. Seeing your videos gave me hope that asian dishes are possible too!

[@nurulalia8006]

Omg..its look nice...i love the colour of that chicken...

[@ChanChan-jf2iw]

我做燒臘三十多年，这样做油雞真是令我大開眼界

[@cucumber8888able]

如果唔想食一隻雞，又是煮雞脾，請問温度會其他調味料的份量要調整嗎？如果要調整，又應該怎樣呢？

[@Nga-1984]

The color of the chicken came out nice, just like at the restaurant. Thanks for the easy recipe.

[@CookKingRoom]

thank you mate!

[@yoksirilada240]

I love ur sous vide cooking videoo😭😍roast duck mayb?

[@anhtang3079]

👍looks nice/tasty. Will try. Thanks for tutoring 🙏🏻

[@CookKingRoom]

thank you:) I hope you can make another better version of it!

[@vickychan909]

請問如果慢煮雞扒，溫度應該幾多度？同埋煮幾耐？

[@kswriansjs]

試吓先，謝謝

[@CookKingRoom]

好簡單，試下！謝謝觀看！

[@pennymilne3240]

I'm doing this today, it's been in my Anova for a couple of hours already 🙂

[@janetlee4518]

I've made this on three occassions so far and it has been perfect everytime. The subs were also super helpful! Thanks for the simple and easy to follow recipe

[@CookKingRoom]

Great to hear!

[@bonniema6644]

Can you please me how big was ur chicken? Did you do 6 hours at 73C?

[@janetlee4518]

@@bonniema6644 i have no fans of white meat in my household so used 4 large chicken legs instead for 5 hours at 73C

[@wingso634]

多謝你仔细教學😊 想請教如果用73度，係咪可以用新鮮雞？

[@user-vw4be1kb1z]

其实可以试下三起三落，浸熟再来

[@llewelyndick3740]

I must say I love the look of this... well done... from (rose)

[@samkong2741]

Very OK ! 流晒口水了。

[@CookKingRoom]

thank you :)

[@mikadukiyozora4629]

好正 ! 隻雞整得好靚 , 唔知係咪同神煮棒有關 ?

[@CookKingRoom]

絕對有直接關係，如果你相信煮嘢食係一門科學，慢煮同傳統做法個分別都幾大架 :)

[@user-uz9ol4qb3c]

Mr Cook King Room 繼續追睇你嘅視頻 ！漸漸覺得慢煮器好似好好用 攪到我心思思想買返個 ！！咁樣整豉油雞 唔使常常反轉隻雞 但啲顏色都咁靚 真係未睇過喎 讚讚讚！！！

[@CookKingRoom]

慢煮器好用到我自己都有3支。。。個妹同呀媽都有一支俾佢地。不過叫得慢煮，就真係無得快，實有人唔 buy :) 本身西餐常用，但中菜都一樣得，仲可以少左好多有d人會覺得麻煩嘅步驟。多謝留言 :)

[@joes.949]

Wow. That looks great. I plan to make it very soon. Nee Hao Ma?

[@CookKingRoom]

it was ! I perosnally suggest that you can taste the soy sauce before dropping the chicken in, so you can ensure the flavour is at your preference:) you can adjust it by adding additional sugar or add white to dilute it. Refer to the chopping process please click on my recent videos, as I was a noob chopper! Thanks again for watching my video mate!

[@llewelyndick3740]

I must say I love the look of this... well done... from (rose) :)

[@comeonboyss]

白色廚房枱，我最中意

[@Chipdenn]

very OK la....Thanks for the sharing

[@CookKingRoom]

thank you for your comment and tolerating my chopping skill :)

[@kkdance]

多謝73度建議，呢個星期試下先！

[@CookKingRoom]

我通常慢煮雞都係73-75 度，呢個程度係普偏香港人會開始接受嘅溫度，你試左73度先 :)

[@larryminglam]

好正呀～睇得多，診有優惠走左去買慢煮棒，比你毒左😂😂

[@CookKingRoom]

咁係時候開始啦 lol

[@c_farther5208]

I enjoyed this video very much. YUMMMMMM.

[@Jj-wy1xy]

請問呢部慢主機可以喺邊度買咩牌子嘅

[@chimingpoon6990]

老師想問，豉油雞整好可以隔日食可以嗎？如果想再返熱應該點做。多謝你的分享

[@CookKingRoom]

可以，食之前浸返熱就ok

[@rave1010hk]

一睇雞腳底有冇"黑枕"就知是否走地雞！

[@xiaohong1029]

請問所用的剪刀是什麼牌子？什麼地方可以買到？如果沒有你一樣的鍋頭，可以用什麼替代品？

[@CookKingRoom]

只是普通的3M 骨剪 :) 我在吉之島買的

[@kayliachan9701]

請問如果買隻大雞，溫度保持73度，因我掌握唔到要煮幾耐先熟又嫩滑，應該煮4小時，5小時定6小時? 煮太耐會太熟 或者 太梅嗎?

[@CookKingRoom]

我後來改做果做法較個更加好，我簡單係度講講： 1 洗乾淨隻雞之後用熱水燙一燙，浸冰水 2 煮好乾蔥豉油，試味，較色，放涼 3 入袋慢煮，73度 3小時（1 kg 雞） 4 雞拎返出嚟掛起風乾 5 豉油雞汁留返起 6 斬好雞之後，將熱嘅雞豉油淋上

[@carmentam5561]

效果很好！搶清光!多謝你的食譜！

[@CookKingRoom]

謝謝你！ 你們的支持係我出片嘅動力 !

[@Snippedpaper]

我無頭抽 用咗普通生抽 點解食落咁咸嘅？

[@qiongzhang8758]

今天照着做了一只豉油鸡，不知道为什么颜色不均匀，并且肉有点柴，两斤的公鸡，74度5个小时，请老师帮我分析一下，谢谢！

[@CookKingRoom]

新鮮雞？假如急凍雞會出現柴的情況

[@user-uz9ol4qb3c]

Mr Cook King Room 開頭都覺得你似粗口叔叔 但都好鍾意你嘅風格 會繼續追看 支持 讚讚讚！！！

[@CookKingRoom]

搣唔甩架喇，拍攝方式真係佢果隻最好最方便(個人製作麻 :p) ，我真人性格講野方式就真係無專登模仿，不過一定無bob 咁吹得 lol ，多謝支持:)

[@Daimchzcjs]

幾句港式俗語都還可，果個“xx男人”重粗口！句句人地“果度”,粗口到過咗我條底線，即斬！

[@hobbb1393]

你好 我新訂閱既 覺得D片好睇 雖然似BOB叔 不過兩個食譜唔同可以一齊睇 支持你XD

[@CookKingRoom]

你好，先多謝你嘅支持，BOB 叔係我偶像，可能我真係睇得多嘅後遺症lol. 我開頻道之前都有PM 同佢講咗話唔會抄佢煮過嘅嘢 hahaha

[@hobbb1393]

兩個都好睇 唔怕哈哈

[@CookKingRoom]

多謝，得閒黎多啲 ：）

[@hobbb1393]

無問題！我去追翻你的舊片學習下先

[@choikf3784]

我认为他们两个都好看，他要故意模仿BOB也很难一直模仿下去，这个也挺搞笑的。

[@shirleyleung3765]

老師，請介紹下慢煮器，購買時要注意事項？有無心水介紹？

[@CookKingRoom]

坊間慢煮器有好多選擇，近幾年德國佬都出咗，我未用過佢所以唔評論，我就用開ANOVA，貪佢有WIFI功能，可以出咗街都可以啟動慢煮，或者停止操作，唔駛下下係屋企禁制咁麻煩。我都有3支係手，識用真係會覺得好方便，so far 冇乜問題，ANOVA 亦有1年1換1保養，服務不錯，最近亦有減價(現在不知道仲有冇，不過佢久不久都會有promo)。 家用慢煮器其實大部份都大同小異，都係基於一支可以調較溫度嘅發熱裝置。 購買時最緊要係識合香港使用的三腳方形插頭。 PS, 唔好叫我老師，分享下姐 ：）

[@always9492]

我上次用你教我既方法上網買左anova啦!!唔該灑!! 我想問埋密實袋可以係邊到買到呢?因為我見超市,日本城都找不到FOR 慢煮既密實袋!

[@CookKingRoom]

豉油雞呢條片入面所用嘅密實袋， 係佳X密實袋，呢個系列係可以最高承受攝氏110度，慢煮的最高溫度通常不會高過90度，密實袋只要是BPA Free, 理論上都適合慢煮。所以最好用知名度高的會放心一點。如果長時間慢煮的話，就建議使用可抽真空的袋，這些袋可自由裁剪適合的長度，例如food saver.

[@CookKingRoom]

歡迎你加入慢煮！

[@hk_sig1540]

請問73度要煮幾耐????????

[@jayjiang]

请问煮完鸡之后净低既豉油可以用在其它地方嘛？点样保存？

[@CookKingRoom]

我通常不會留太多，但如果你想的話可以隔渣，翻滾放涼後保存。我過用來撈即食麵 lol

[@coamng3478]

sous vide 可唔可以浸完整的鱼，有没大概温度

[@CookKingRoom]

可以，但係唔建議，慢煮對某部份海鮮效果唔係太過滿意，個人認為冇必要，例如魚蝦蟹或者帶殼。

[@ahgaii]

睇完海南雞飯睇呢個，已經見到你斬雞進步左～哈哈～

[@CookKingRoom]

我下次再出白切雞嘅時候希望會再進步 lol

[@ahgaii]

其實我斬雞都唔熟手，通常我會拆肉起骨咁就免咗斬骨位。只需要順住骨骹切走髀同翼，雞身正中一刀拖落去，然後就好順勢可以起咗兩邊雞胸肉，成塊拆出嚟輕易切開～

[@CHLOKW]

唔錯，不過其實蒸魚豉油都好味，又或者金標生抽，金標頭抽，我個人鍾意加糖，咁樣會似街多d。

[@CookKingRoom]

lol 多謝你睇我條舊片！好多地方都有進步空間！👍👍

[@samoungough3343]

It look yummy

[@CookKingRoom]

do it!

[@priscillaf2734]

I’ve been hesitating to sous vide whole chicken cus white & dark meats taste best at diff temperature… I loooove 60C chicken breast but 73C for dark meat 🥺 but yours seem to turn out good at 73C! Will try try 😁 thanks for the recipe!

[@CookKingRoom]

Please do ! thank you !

[@comeonboyss]

我好中意玫瑰露

[@xuquinn7121]

等我也试试，谢谢分享

[@CookKingRoom]

thank you :)

[@choikf3784]

守信用. 赞! 俾个like 你.

[@CookKingRoom]

多謝你個like先 :)

[@choikf3784]

哈哈, 要DISLIKE吗?

[@CookKingRoom]

來吧! 隨便dis lol! 而家dislike 無原因架!

[@Dordorchan8]

Do you just leave the cooked chicken to cool at room temperature? There is no need to soak it in ice water bath, correct? Thank you!

[@CookKingRoom]

Hi! I prefer not to as you don’t want to dilute the flavour of the soy sauce and the colour of the chicken. So I decided to let it chilled at room temperature when it’s good to touch :) have fun! let me know !

[@Dordorchan8]

唔熟唔食 Cook King Room Okay! Got it! I will give it a try after the Lunar new year and will let you know how it turns out. Thank you so much for sharing!

[@Dordorchan8]

Happy new year ah~ I tried this recipe last night. Omg! Sooooooo good!!!! I wish I could attach photos here to show everyone how good the chicken turned out! Thank you again!

[@CookKingRoom]

Happy New Year! you can send me pictures on my facebook page :) thank you for following this recipe ! that’s a support to me !

[@user-oc1xn9jg8v]

如果有字幕就更完美了😂半猜的看完了

[@CookKingRoom]

你好，舊的影片沒有中文字幕，2018年才開始加入中文字幕，真的不好意思。如果你有什麼不明白歡迎留言我會盡量解答!

[@laiterry1982]

太複習

[@ratchadaleeravadee3482]

สงสัยไม่่ได้นำไก่ไปต้มกับน้ำซุปในหม้อไก่จะสุกได้อย่างไร ดูมาสองรอบก็ไม่เห็นน้ำใส่่หม้อ

[@user-ur9bv6wi2j]

Great

[@umamizaddy]

you should get a closeup shot of the tender meat and doneness.

[@CookKingRoom]

thanks for your comment, it's a good idea to include it as well to show people. thank you very much!

[@cvnouhime]

哇~真係好肥啊隻雞，睇落真係有Ｄ唔開胃，但多謝先生你的煮食分享。

[@mulant.y324]

按配方步骤做的这个豉油雞, 2斤多重的一只鸡, 竟然独自两餐把它吃完了,很香,完全忍不住口.

[@CookKingRoom]

謝謝你，我看過留言後很安慰 :")

[@wongcarol3939]

如轉用日本豉油(萬字)，有什麼材料要加減？

[@CookKingRoom]

日本醬油都有分好幾種，例如濃口，薄口，白等等。不過萬字普遍係濃口，會非常鹹，記得要試味校甜佢先好浸

[@wongcarol3939]

@@CookKingRoom 好的

[@windoyle4627]

左手切雞佩服你👍個雞其實用大鍋浸都得噶哈哈。仲有你話一個人的時候，如果無人幫手，可以借用漏斗倒老抽嘛⋯⋯哈哈哈😄多謝分享。

[@CookKingRoom]

先多謝留言，其實用傳統浸的方式一樣可以做到豉油雞，低溫慢煮出來的會比傳統方式多汁而再滑一點，確實有一點分別。雖然需時看來長一點，但當完成事前工夫後就已經不再需要睇火，反過來說我認為更方便 ，只要事先安排分配好時間就得了 🙂再次感謝你看這影片，歡迎多來一點，大家交流下啦🤣

[@Karen-ct3pc]

如果想整豉油雞翼要煮幾耐？

[@CookKingRoom]

1小時

[@baby19881127]

如果只煮雞髀， 溫度可以低d和時間可以短d嗎?

[@CookKingRoom]

你好，溫度唔可以改因為溫度係我哋想肉得到嘅溫度（除非你想佢再生啲），如果用雞髀時間可以縮短到至少1小時（耐少少都冇問題）

[@baby19881127]

唔熟唔食 Cook King Room 好的，謝謝回覆。今晚煮了，成功👍

[@CookKingRoom]

最開心有你跟住整，謝謝:)

[@chimanchoi7069]

有唔試過其他牌子嘅sous vide circulator?

[@CookKingRoom]

有，大同小異

[@chimanchoi7069]

唔熟唔食 Cook King Room 我唔知原來香港都流行慢煮！

[@chimanchoi7069]

唔熟唔食 Cook King Room 希望已後你有更多嘅慢煮嘅中餐食補！

[@CookKingRoom]

多謝你欣賞！香港慢煮文化確實仍然好細，確實未能滿足要求快捷的用家。

[@pennychan323]

其實用普通生鐵鑊細火浸之後熄火焗，全程唔駛1個鐘都可以做到鼓油雞皮脆肉嫩，唔駛下下都慢煮ge, 唯一好處係可以free返一個爐頭黎整其他野

[@CookKingRoom]

你講得啱，對於一個完全唔識煮嘢嘅人嚟講慢煮可能真係會容易啲，冇咁易失手。不過玩玩下真係覺得無呢個必要 lol. 嚟緊我會出返啲正常做法嘅菜式，包括豉油雞 :)

[@pennychan323]

@@CookKingRoom 期待你之後出慢煮以外的菜色

[@Jj-wy1xy]

請問呢一部慢煮機係咩牌子可以喺邊度買嘅

[@CookKingRoom]

上 anova 網站買

[@coamng3478]

你嘅方很不錯👍

[@petertran4514]

淨番啲豉油點樣處理呢...?

[@CookKingRoom]

通常豉油我唔會特別留起

[@desireepierre9305]

用米酒得嗎?

[@CookKingRoom]

可以

[@winnieyyc-fox9612]

賣相好靚，你把声咁靓，連講粗語都唔乞人憎，haha, btw, 請問D汁你會不會用番架？如果可以，可放幾耐？

[@CookKingRoom]

唔洗留啦:) 除非過2日用返

[@carmentam5561]

呢個放係 must do list! 今日又跟住你的食譜做緊豬肋骨！

[@CookKingRoom]

效果怎樣？我覺得個豬肋骨無叉燒或者豉油雞個效果咁驚喜 lol

[@maihoo1]

慢煮鍋

[@maihoo1]

那里買？

[@McManaman17]

請問個鐵兜（浸叉燒丶雞）在那邊買到？

[@CookKingRoom]

上海街;)

[@cookiehello9725]

请问size要买几大先至可以放得落成只鸡🐔？

[@timblink99]

見到樓主揸刀切雞既手勢，真係有D替佢担心, 下次記得用條毛巾墊住個綠色chop board, 就唔會滑來滑去， good work ！ :)

[@CookKingRoom]

知道！希望未來仲會見到你光臨分享！

[@timblink99]

唔熟唔食 Cook King Room by the way, 我都係用左手架！ :)

[@yinghu8877]

nom nom nom!

[@CookKingRoom]

thanks for watching:)

[@psychonosure]

bro can you make share a recipe for sous vide beef brisket noodles?

[@CookKingRoom]

Yes it’s actually not anything difficult, I will put it on my list ! :)

[@mingchan146]

Not bad👏👏👏👏

[@CookKingRoom]

thanks :) the recipe should be ok to be followed , for the chopping bit please refer to my recent chicken videos. I was quite a bad chopper last year :p

[@ngkoki8187]

玫瑰露可以煮完哋汁冷凍左先落，太早落揮發晒

[@CookKingRoom]

我下次試下先 :) thx

[@yyn1365]

比你传染左，我今日都去买左支棒，打折180纽币。今晚马上试试，slow cooker 水温不稳定

[@CookKingRoom]

先謝謝支持，支棍應該係上到目標溫度之後就放食物入去，由於溫差，水溫開頭會有少少唔穩定，但係數分鐘後應該係會回覆正常，如果keep如有問題要聯絡CS喇！

[@yyn1365]

唔熟唔食 Cook King Room 我会问你嘎啦，继续出多D好既食谱，我就跟住你一起煮好野吃啦！🤗🤗

[@user-et2rw2pj8d]

1:13 下次改買跑山雞🐔 肯定不肥😅

[@Alpha-Alpha]

Looks good, but you should have your own narrative style.

[@CookKingRoom]

tried to change it after 2018 videos , thanks you watching :)

[@kitsinchenug]

咁早出片~~ D雞 掂地都叫走地雞嫁啦XD

[@CookKingRoom]

係囉，行得2步都算走地架喇！土地問題丫嘛！ PS. 早啲出片, 俾想整果啲今晚仲整得切呀! lol

[@JP-qh4dh]

kitsinchenug 走地雞又叫free range.即係放養四圍走,唔係籠養。所以雞會多運動, 肉會香d 又少肥油

[@leejeanette6669]

kitsinche

[@leejeanette6669]

kitsinche一一

[@vivienh6822]

It’s easy and simple to follow. The chef also has a very clear and nice voice. Just no need to add some coarse language!

[@kamzhenweidaniel]

屋企人少，可以煮半只吗？

[@CookKingRoom]

可以

[@fatgrouch]

真係好肥haha。講得好！慢煮可以肯定煮到你自己想要幾熟，又可以好easy咁每次保持水準，要煮幾様嘢又可以預先準備，又唔需要經常睇住嗰火，

[@fatgrouch]

頭抽同生抽味道有什麼分別？我在澳洲，頭抽有D難買到

[@CookKingRoom]

我未算識食, 不過我覺得頭抽相比生抽明顯香啲, 我肯定豉油都做到,冇問題嘅 :) 你講得啱, 不論煮果個浸豉油嘅功力去到邊都好, 一定做唔到一個穩定嘅 transient heating (如果你明嘅話). 即係傳統方式會令到外邊位置(雞胸雞背位) 出現鞋嘅情況. 可能我相信科學啦 lol

[@fatgrouch]

唔熟唔食 Cook King Room 尢其是較大隻既雞，用傳統方法浸，肉唔鞋骨一定見紅流血咁

[@CookKingRoom]

係，越大件，效果越明顯

[@coamng3478]

你剪雞腳會有更多油分出黎

[@CookKingRoom]

其實都係，應該最後先斬，唔好意思！

[@rosehouse32]

I appreciate you don't speak foul language, thank you!

[@CookKingRoom]

haha lol thanks.

[@flam852]

If you don't like it you don't have to watch this video!

[@Karen-ct3pc]

I can tell you're really fun at parties🙄

[@wongs8578]

煮四至六個鐘頭？ 咁係四？ 五？ 抑或六呀！ 謝謝！

[@CookKingRoom]

你隻雞幾大隻呀

[@wongs8578]

3 lbs only. Thank you!

[@CookKingRoom]

4 hours ok la !

[@wongs8578]

Okay! Thank you for your reply!!

[@ricardolei9297]

反面教材你出片教人㸃揸刀先比較適合喎！

[@CookKingRoom]

諗深d唔係當初個個走黎笑我，我之後都唔會去練。。

[@rickylau7458]

師傅，係米煑西餐煑得多，斬雞唔夠熱手，要大刀大刀斬落去，想要快要準，刀法如神，要多綀習刀法，就要多煑幾只，嘅有得食，一舉二得。（有可能把刀唔夠重呀！）

[@CookKingRoom]

哈哈!! 我學師都不如啦！😂😂😂 有幾個原因，第一我斬野唔叻，第二大刀斬我怕彈到周圍都係，第三把刀唔可能鈍左都唔出奇。我會聽你講多加練習！🙏 不過我覺得斬得算好過之前果條海南雞架啦🤣

[@rickylau7458]

唔熟唔食 Cook King Room ，試下買鼎爺果把。

[@teamstr1]

手足，你洗碗個sponge好肉酸下喎，下次唔該記得拎走

[@CookKingRoom]

lol 上星期掉咗啦

[@teamstr1]

你啲片拍得好詳細，好易明，努力

[@kaloklai1894]

4:51😄😄😄😄

[@asianangler]

Am i missing something, how exactly he cooked the chicken? I didnt see him dump the chicken in the soy sauce marinade pot

[@CookKingRoom]

nope, not exactly mate. this is a sous vide method instead of the traditional way. I assumed you have skipped part of the video buddy.

[@asianangler]

@@CookKingRoom you assumed wrong. First of all, please explain "sous vide". i see you put the raw chicken in a bag with the marinade and then put it in warm water for a few hours.... that's going to cook the chicken??

[@CookKingRoom]

ahhh ok. so basically doing it sous vide is to cook it using a temperate which is lower than actual flame temperature. with temp at around 70C is already enough to cook the chicken , as we need the heat to be transferred additional time is needed depending on the thickness so it can reach the centre of the body.

[@lilianchan273]

Okok

[@mydoggyfunnymoment3450]

想請問兩磅多少少既雞要慢煮幾耐？

[@CookKingRoom]

你好， 全雞我通常煮耐啲4小時一定夠 ：）

[@mydoggyfunnymoment3450]

唔熟唔食 Cook King Room thank you thank you 準備當中，希望成功啦🤔

[@CookKingRoom]

一定得，加油！整完話我知意見！

[@mydoggyfunnymoment3450]

唔熟唔食 Cook King Room 整完，不過我覺得太鹹。。個汁可唔可以re use 呀？

[@CookKingRoom]

可能個份量可能你要自己調一調，個汁煮好之後可以試一試味先，我自己覺得OK，你有冇加多粒冰糖中和返？雞個texture ok 嗎？個汁可以用返，我上次都拎咗啲來做豉油撈丁，不過唔建議留太耐，如果吾係冰咗佢留返下次做其他嘢

[@chungelaine2000]

你好 請問慢煮燒肉可以嗎?

[@CookKingRoom]

仲研究緊...!

[@CookKingRoom]

最大問題係慢煮完個皮太濕，變左東玻肉咁款

[@No-qn5yn]

👍🏾👍🏾👍🏾😍

[@kitchentomic492]

你煮餸好有心機， 豉油雞整得好靚 好滑 我支持你 ！好過嗰個 整完個豉油雞 一杯麥芽糖咁賭落去， 咁又話食得健康 又話用鮑魚汁， 煮少少餸要用多多 生油， 三條蕃薯有一個視頻 ，咁多人睇 都唔知咩世界。

[@CookKingRoom]

Hahaha. 先多謝你欣賞，不過唔係個個人都鐘意慢煮呢個係唯一缺點，希望你多d黎睇！ ps. 我知你講邊個。lol 一樣米養百樣人，每個人都有佢嘅做法，得唔得到認同又另外一件事，佢都勁丫，每日出片都唔容易，我就失敗啦咁耐都無乜人訂閱 lol！

[@kitchentomic492]

唔熟唔食 Cook King Room 已訂閱加油

[@CookKingRoom]

多謝支持:)

[@mew4160]

你又講得啱,果條撚樣乜嘢都加鮑魚汁當寶咁.! 你唔講都唔知原來佢夠膽死倒麥芽糖落去豉油雞,做法痴9線.

[@CookKingRoom]

比卡超，你要學識尊重人，唔岩睇唔岩聽都唔好咁講嘢，又唔係佢發明豉油雞嘅，點做加乜咪由得人囉，你夠話我煮得貴啦，唔通個個日日食鮑魚咩，因著哽L死呀 :)

[@shirinlam1317]

頭抽會吾會好salty

[@CookKingRoom]

我覺得好視乎你用邊隻牌子，我個人覺得OK不過放雞入去之前你可以先試味:)

[@shirinlam1317]

今晚預備,聽日試下,希望成功,多謝指教

[@CookKingRoom]

祝你成功！:)

[@aRnBStar]

左R

[@lamlam9457]

這方法可否改作做乳鸽

[@CookKingRoom]

絕對可以 :)

[@tzetienchiaw3593]

一直。 一