
Raymond Blanc 的紅酒醋煮雞是一道很特別的菜式,湯汁帶微酸,吃起來很開胃。
味道的平衡是紅酒醋煮雞的關鍵,醋跟白酒的份量要恰到好處,需要跟據步驟來準備。另外,最後要放入焗爐煮透雞件的步驟可改成以爐火 (小火) 慢煮,用焗爐的好處是令溫度更平穩,時間更易掌握。
突然想煮這個剛剛學會煮飯時的菜式,在 youtube 找了一會兒,內容竟然被封鎖了。幸好,在未建立 jzkitchen.com 之前已經在 facebook page 及私人筆記簿寫下,否則會忘了紅酒醋及白酒的份量及收濃的程度。如果大家都有自己很喜歡的食譜,要好好記錄一下以作保存!
紅酒醋煮雞
材料
- 雞 半隻 /雞翼及雞下脾 數隻
- 紅酒醋 150mL
- 白酒 150mL
- 洋蔥 1 個
- 蒜頭 2 瓣
- 車厘茄 ~ 10個
- 蕃茜 parsley 2 株 [optional]
步驟
- 將紅酒醋倒入煲中,中火煮成原本的一半,盛起備用。
- 白酒倒入煲中,中火煮成原本的 2/3,盛起備用。
- 把洋蔥去皮,切成 8份,切法就像 "米" 字形。洗淨蕃茄,去蒂切半。
- 把焗爐預熱,溫度設定為 120C 。
- 中火把雞件煎成金黃色,盛起備用。
- 用剛才煎雞的鍋把洋蔥炒至軟身及加入蒜蓉爆香。鍋中的雞油精華會被洋蔥吸收,份外美味。
- 加入蕃茄、蕃茜、紅酒醋及白酒,讓湯汁微微滾起。
- 加入少許鹽及黑胡椒調味。
- 放回雞件到鍋中,當湯汁煮沸後,蓋上鍋蓋並放入焗爐,焗 30 分鐘左右,完成。期間可反轉一下雞件,讓它們浸在湯汁當中,使微酸的味道滲入。
Bresse Chicken with Red Wine Vinegar
Ingredients
- 1/2 chicken (chopped) [alternative: chicken wings and chicken thighs only]
- 150mL red wine vinegar
- 150mL white wine
- 1 onion
- 2 garlic gloves
- about 10 cherry tomatoes
- 2 sprigs of parsley (optional)
Directions
- Pour red wine vinegar into a saucepan. Reduce the vinegar into 1/2. Keep it in a small bowl.
- Pour white wine into a saucepan. Reduce the wine into 2/3. Keep it in another small bowl.
- Cut the onion into 8 sections and tomatoes into halves.
- Preheat the oven. Set it at 120C.
- Brown the chicken and set aside.
- Use the same pan to fry the onion. Add the crushed garlic. The flavour of chicken oil will be absorbed by the onion.
- Add tomatoes, parsley, red wine vinegar and white wine to the pan. Simmer for 2 mins.
- Season with little salt and pepper.
- Put the chicken back to the pan. Simmer for 2 mins. Cover the pan and put it into oven. Bake for 30 mins. Done. Meanwhile, make sure the chicken pieces are simmered with the vinegar.