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酒樓燒雞 Roast Chicken in Chinese restaurant

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發表於 2022-8-30 08:38:23 | 顯示全部樓層 |閱讀模式
酒樓燒雞
Roast Chicken in Chinese restaurant

燒雞,在香港酒樓的菜色中,非常普遍。
有時,中午飲茶,如果人多的話,都可以order一隻燒雞,這當然要看酒樓中午有沒有提供。
以前大多數用新鮮雞,現在新鮮雞很貴,都改用了冰鮮雞。味道當然有分別,但估計有一半人是不知道分別的。由於價錢平了很多,很多人都接受了冰鮮雞。
燒雞當然是炸好馬上上碟,但現在人手少的關係,很難炸好熱辣辣就全部一齊上菜,所以,還是微熱,已經非常好運了。
有些甚至是兩個鐘頭前已經預先做好,沒辦法,減輕成本。
好味的燒雞當然要全熟,不可以能仍然有血水;不炸得太乾,有少少肉汁;不能過咸或冇味。基本上,少少鹽已經可以把雞的味道突出,成為好味的燒雞。
成敗關鍵當然是師傅的炸功,恰到好處的話,味道真是一時無兩。
不過,很多不懂食的人面前,一隻雞狀的物體,他們食後不拉肚子就可以了。

Roast chicken is a very common Hong Kong restaurant dish.
Sometimes, if you go yumcha at noon, if there are many people, you can order a roast chicken. Of course, it depends on whether the restaurant provides it at noon.

In the past, most of them used fresh chicken, but now fresh chicken is very expensive, and they all use chilled chicken. Of course there are differences in taste, but it is estimated that half of the people do not know the difference. Since the price of chilled chicken is comparatively cheap, many people have accepted the chilled chicken.
Of course, the best roast chicken is fried and served immediately, but now that there are few people in the kitchen, it is difficult to serve all the dishes at the same time, so if it is still slightly hot, it is already very good luck.

Some are even pre-made two hours ago, there is no way but to reduce the cost.
Of course, a good roast chicken must be fully cooked, and it cannot still be bloody in the bone; it should not be fried too dry; it should not be too salty or tasteless. Basically, a little salt can make the chicken stand out and become a delicious roast chicken.
The key to success or failure is of course the chef's frying skills. If it is just right, the taste is fantastic.
However, in front of many people who do not have a request in eating, if there is a chicken-like object, they can just not have diarrhea after eating. It is already a success.
/08 2022

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發表於 2023-3-26 00:05:59 | 顯示全部樓層
酒樓燒雞.jpg
酒樓燒雞,都幾好食,跟平時的白切雞,豉油雞,很不同。
/03 2023
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