港式豉油雞，零失敗做法，｛中文字幕｝{Eng Subtitle }完全唔須要睇火，皮滑肉嫰，一定要試吓。How to make Soy sauce chicken prefect.

豉油雞＠ Chillcook
#豉油雞
#鼓油雞做法
#chicken
#chickenrecipe
雞1隻 1200G Chicken 1 pc (1200g)
水 1360g Water 1360g
生抽 170g Light soy sauce 170g
老抽 200g Dark soy sauce 200g
雙蒸酒 85g Cokking rice wine 85g
玫瑰露 15g Mei Kuei Lu Wine 15g
鹽 30g Salt 30g
魚露 35g Fish sauce 15g
冰糖 90g Sugar 90g
薑片 適量 Ginger appropriate
蒽段 適量 Spring onion appropriate
乾蔥 適量 Shallots appropriate
蒜粒 適量 Garlic appropriate
薑蒽蓉： Ginger spring onion sauce:
薑蓉20g Minced ginger 20g
蔥粒 20g Chopped spring onion 20g
鹽 2g Salt 2 g
糖 2g. Sugar 2g

[@TScott-zx8gt]

This is very interesting, but there are a lot of places where the spoken words are not translated into English, making it hard to understand.
Also, the ingredients in the description are not translated. Would you please complete the translation?

[@chillcook29419]

Thank you for yr support and yr reminder 😃. I typed the ingredient in English in the description. Pls check and adv if u need any info. Thanks again

[@pkfan5112]

非常好 也非常複雜 怕怕

[@chillcook29419]

唔複雜，有時間可試吓整

[@mantam7622]

你煮薑蓉個鍋的花紋好靚

[@chillcook29419]

☺️

[@fokricky5722]

好似幾好，但係有冇斤両？

[@chillcook29419]

有呀，你睇說明呀。多謝支持同欣賞

[@masahirogo3330]

用電飯㷛就真係唔洗睇火！

[@BangChan88]

請問煮半隻雞份量係咪減半？

[@chillcook29419]

係呀，我建議你直接浸一邊30分鐘，蓋上煲蓋之前加一張廚房紙蓋住雞身，肯定所有雞肉被豉油汁冚住，就不用再返轉浸了，然後拿上來用針或义拮入雞脾位，無出血水就完成了🎉

[@TLB7414]

你講野有口水聲😢

[@chillcook29419]

可能我自己不其然流左口水😅😅自己都唔知！再注意返先😅

[@masahirogo3330]

太煩

[@hunghui1418]

浸雞過程要開小火，還是関火浸？

[@chillcook29419]

如影片做法一樣，滾後關火浸. 多謝支持！