魚露脆皮雞 | 獨特紙包雞做法！做個小小步驟就能令皮又脆，又爆汁，雞胸又唔鞋口！Roasted chicken with fish sauce [💬 Eng sub]

有無想過，只需要用40分鐘就可以肉嫩多汁的烤雞？用我獨家紙包雞做法就做到，而且能做 出就連雞胸都十分嫩滑，做法簡單有保證，再加上用特別魚露汁作醃料，味道香濃惹味，喜歡皮脆肉嫩的高速燒雞，就不要錯過
文字食譜: tonykarenkitchen.com/2022/04/...
Eng recipe: tonykarenkitchen.com/en_en/20...
#魚露 #燒雞 #紙包雞
歡迎到我網站參觀:
通之廚房網頁: www.tonykarenkitchen.com
網友交流群組: / tonykarenkitchen
通少後援組: / homecooktony
Video Channel: youtube.tonykarenkitchen.com
Instagram: / tonykarenkitchen
影片段落
00:00 片頭簡介
00:27 全雞處理步驟
01:38 魚露簡介
02:03 秘訣做法
03:13 準備配料
03:27 醃製雞肉
04:22 煎脆雞皮
05:27 炒香配料
05:51 紙包雞做法
06:27 烤焗溫度時間
06:42 煮好享用
07:58 重點重溫
BGM: www.bensound.com/royalty-free...
BGM: 甘茶の音楽工房
Sound effect　効果音ラボ soundeffect-lab.info

[@通]

文字食譜: tonykarenkitchen.com/2022/04/21/4623/ English Recipe: tonykarenkitchen.com/en_en/2022/04/21/4623/ 詳盡食材資料及份量已經寫在文字食譜，本片仍有英文字幕(cc)，有4K解像度和章節目錄提供 如有問題，歡迎留言

[@maggiechan6250]

多謝🙏你，愈來愈進步

[@通]

謝謝你支持

[@anthyshan]

好方法，簡單清楚，我要快D試試，給家人一個驚喜。謝謝你！

[@通]

好啊，如果有咩問題，歡迎留言比我

[@ninal3973]

终于有字幕了，赞👍

[@通]

有，我大部份類似這類影片都有中英字幕的，謝謝支持

[@augustinepatke]

實際測試過非常香脆好食多謝Tony

[@通]

太好啦，謝謝支持

[@aliceball3409]

通少示範和講解很詳細💪💪👍👍

[@通]

長氣少少，不過希望大家可以跟住做，會一樣做到咁好

[@user-zp4xh4ph8t]

自家制！掂呀！🉐🉐🉐👍🏻👍🏻👍🏻👌🏻👌🏻👌🏻

[@通]

係呀，真係好好食

[@migsdizon2439]

Roasted Chicken with Fish Sauce. Crispy on the outside and Tender & Juicy in the inside 😋! I love it. Thank you for sharing 🏡

[@通]

Thank you so much for your support ❤️

[@Angel-ku9kf]

又一佳作

[@通]

謝謝支持，哈哈

[@fusilibe]

Yummy. Way better than Costco roast chicken

[@通]

Yes ...super juicy

[@prudencechung5686]

今個weekend 要搵魚露，隻雞太吸引

[@通]

好啊，試下，希望你都會鍾意❤️

[@tammyyue9925]

Hi Tony, I followed your recipe/ instructions & made the roasted chicken marinated in fish sauce t for dinner tonight. The chicken was very flavourful & meat very moist. However, when I cut opened the parchment paper pouch, the chicken was sitting in lots of liquid ( chicken juice) thus made the skin not crispy. I had to turned the chicken skin side up & put it under low broil in order to crisp up the skins. I am not sure why there’s so much liquid, I did marinated the chicken overnight in the fridge & roasted it in a convection oven as I do not have a air fryer. Perhaps this is what caused so much liquid exuded inside the parchment pouch, almost like a steaming effect. The chicken tasted quite delicious & will definitely make it again but will not wrap it & see how it will turn out. BTW , absolutely love your 爆汁叉燒 recipe, so yummy delicious, better than 叉燒bought from Chinese bbq shop!!👍👍

[@通]

Hello Tammy. The trick here is to use super high heat to seal up the meat. So much juice came out means the heat is not high enough. You may want to try it again with higher temperature if u don't have air fryer. Unwrap it will make the chicken drier. And I am glad you like my char Siu recipe. I just made it for my dinner tonight. It is so delicious

[@jessc3897]

Hi 通少, if I want to use this recipe for chicken wings only, do I need to make any adjustment(s) on the air fryer/baking temperature and time?

[@通]

Use about 14 whole wings, marinade will be the same, cooking time is about 20 to 25 mins

[@brossardli9542]

通少,你好,好想焗這個餸,想問你介绍的高級30度魚露在那裏買?（滿地可地區）多謝!買唔到都會用普通魚露做下架!非常欣賞你用客易不藏私及到地煮法👍

[@通]

你好，金發brossard有晒三隻魚露，不過現在都很貴，買其中一枝就好

[@alicehung4441]

呢只鸡🐔隔着屏幕都觉得好香气诱人喔😋😋😋原本都想买好似你用紧呢款气炸锅 口架cosori（贪kui靓仔哈哈）不会留指印但最末都买咗french door的oster countertop oven因为costco on sales 始终觉得似mini oven多D虽然都有air fry 功能不过又唔知可否做到脆皮ge效果🤔

[@通]

你可以看看我在FACEBOOK這個POST facebook.com/tonykarenkitchen/posts/pfbid0au8bwaVPRXWhCGYPDmCpp7M1bG1rHxtcgWdRuq1KG2JboguqGrP1gXocKYEddhkKl

[@yaniswan897]

尋晚整左，好好味，一路食一路讚👍🏻👍🏻👍🏻

[@通]

謝謝支持，呢個做法會令雞好滑，星期五有焗豬扒飯，記得留意

[@yaniswan897]

好呀，一定睇👍🏻👍🏻另外我想問呢，因為我支魚露係60度，其實係咪落一半份量就夠啦，謝謝🙏

[@通]

60度是純度，應該不影響鹹味的，就好似頭抽唔會鹹啲，不過如果你煮完覺得鹹，可以按照自己口味減少魚露，或加多點糖

[@yaniswan897]

唔該晒☺️

[@mickeyyeung6028]

你好呀， 謝謝分享。 想問一下， 如果焗雞肶， 是否一樣要切開攤開上脾及下脾啲肉及插窿？ 謝謝

[@通]

如果係大雞髀，可以做到6－8隻，醃料份量，烤焗時間都唔駛改，烤焗時間一樣，唔駛分開上下髀，但係雞鎚位切開就得，成日食先夠爽同好味架

[@mickeyyeung6028]

謝謝你

[@通]

@@mickeyyeung6028 不客氣

[@fusilibe]

I had red boat and 3 crabs too

[@通]

You can use red boat for this dish

[@fusilibe]

@@通 cool thanks

[@通]

hope you will like it :)

[@TheJlee28]

👍👍👍👍👍👍

[@通]

謝謝

[@angelamai2372]

may i know if i do wings and thighs, do i still need to pan fry them first? thank you.

[@通]

Yes ...so you won't need to turn them during roasting. And it is a high heat quick roast. unless you lower the heat and let it roast slowly until the skin is golden brown. This way you won't need pan fry the skin...but you want to turn halfway in order having crispy skin both sides

[@angelamai2372]

@@通 thx so much for yr prompt reply.

[@通]

You are welcome

[@gloriavanhilton7195]

通少：你好! 我冇焗爐或燒焗爐、用什麼廚具呢? 生鐵鑊?

[@通]

你好，無焗爐較難做到，不建議用鑊，可以改做雞翼，就咁煎熟做魚露雞翼

[@ben67inhk]

通少你好，如果2個人食轉用燒春雞做法可不可以？如果轉用燒春雞要不要用平底鑊煎隻雞先放入氣炸鍋氣炸？

[@通]

要，不過春雞比較細隻，你要減烤焗時間，視乎幾重，先試試30分鐘，如果鞋，就要再試25分鐘

[@charitychung1501]

我吾明為何用焗爐反而要大火D? (氣炸鍋不是只得上火? 而焗爐是上下火)

[@sinfongcheung4264]

請問用錫紙代替牛油紙可以嗎？若可以，氣炸時間或溫度要調整嗎？

[@通]

錫紙阻隔熱力太多，會上不到色，也會令雞不熟，不建議

[@sinfongcheung4264]

@@通 謝謝你，怪不得我剛剛試了，做不到你的效果

[@通]

係呀，我食譜係研究過，試過得，先會出比大家，錫紙試過唔得，仲痴著雞皮，整爛☹️

[@user-uf2gv1rz1n]

請問如果換成大雞脾 用焗爐焗時間又要點調整呀？

[@通]

大雞髀好以做6－8隻，醃料份量，烤焗時間一樣

[@jessc3897]

@@通 For quarter legs, do we still need to cut them open?

[@tonytsang4991]

@@jessc3897 yes...still recommend

[@ClaireFung2024]

何時有直播？

[@通]

請留意Facebook，或KZbin通告，我會預早通知大家，通常係香港時間星期五晚上8：30

[@lydiayip9597]

Hello, 請問可否用錫纸代替牛油纸？效果会一樣嗎？

[@通]

完全不一樣，牛油紙比較透氣，熱力可以穿透，令雞肉熟快啲同可以上色，水氣亦可以蒸發，錫紙完全阻隔熱力，水亦蒸法唔到變到個底好濕，個皮就唔會脆

[@lydiayip9597]

@@通 谢謝

[@通]

不客氣

[@jennychan1110]

😋👍

[@通]

謝謝

[@proshawn2266]

你好 請問這雞多少重和鍋多大litre?

[@通]

影片有講雞的重量，或你可以去看看文字食譜，影片的info有link

[@peggyjameslianne]

我無氣炸鍋，用焗爐焗，是否一樣跟你用牛油紙包住隻鷄，但用釘書機釘入焗爐怕唔怕著火

[@user-fx5zp6ec3s]

紙三百度到先會著火

[@通]

一樣包著焗，唔怕，我之前紙包雞（皇后富貴雞）都係咁做，唔會著火的

[@通]

牛油紙比較耐熱

[@joycechan58]

請問用焗爐係咪都係雞皮向下？

[@通]

無錯，高溫焗都唔會燶