一煲煮好｜簡易電飯煲手撕雞 Easy hand-shredded chicken by rice cooker

2023 年 08 月 03 日發佈 列印
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手撕雞的起源眾說紛云，有說是客家，有說是粵菜，有說是川菜。不過現時多以鹹雞或鹽焗雞撕開，再拌以沙薑汁、麻油、芝麻等享用。想自製的話，其實不必買全雞，買兩隻急凍雞髀，以電飯煲便輕易做好，很適合兩三人的小家庭。

食材 （3-4人） 1小時內

食材

  • 雞髀 Chicken thigh 2隻/pcs
  • 薑蓉 Ginger paste 2湯匙/tbsp
  • 鹽焗雞粉 Spicy bake mix 1包/pack
  • 生抽 Soy sauce 1湯匙/tbsp
  • 油 Oil 少許/some
  • 紫洋蔥 Red onion ½個/pc
  • 蔥 Spring onion 2棵/stalks
  • 芫荽 Coriander 適量/some
  • 芝麻 Sesame 適量/some
  • 1

    雞髀洗淨抹乾 Wash and pat dry chicken thighs.

  • 2

    用薑蓉、鹽焗雞粉、生抽及油醃30分鐘 Marinate the chicken thighs with ginger paste, spicy bake mix, soy sauce and oil for 30 minutes.

  • 3

    蔥切段，洋蔥切粗絲 Section spring onion and shred purple onion.

  • 4

    在飯煲內先放蔥段，再放洋蔥絲 Place the spring onion sections shredded onion in the rice cooker.

  • 5

    放上雞髀，按快煮模式，將雞脾煮熟 Place the marinated chicken thighs on top and set the rice cooker to the quick cook mode to cook the chicken thighs until done.

  • 6

    完成後在煲內焗10分鐘 After cooking, leave the chicken thighs in the rice cooker for an additional 10 minutes.

  • 7

    取出放涼後撕碎 Remove the chicken thighs from the rice cooker and let them cool. Then, shred the chicken thighs into bite-sized pieces.

  • 8

    放上芫荽碎及芝麻 Sprinkle coriander and sesame seeds on top.

  • 9

    淋上電飯煲內的汁料即成 Pour the remaining liquid from the rice cooker over the shredded chicken, and mix well to ensure the chicken is evenly coated in the sauce.

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