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Soy Sauce Chicken Recipe

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Soy Sauce Chicken is a quintessential Cantonese favorite. It is very common as a siu mei dish in Hong Kong. The cooking method for soy sauce chicken is similar to the […]

[:hk]海鮮[:en]Seafood[:] / Chinese / Winter

豉油皇燒乳鴿【滋味無窮】Soy Sauce Squab

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乳鴿肉厚而嫩，肉質鮮美，中醫認為可補血氣，滋補肝腎。中山的石歧乳鴿最為出名，製作方法花樣多多，或烤或炸或鹵。當中脆皮香口的紅燒乳鴿，先醃入味，再放進滾油炸至金黃色，肥丁覺得有點肥膩和熱氣，偏愛丁媽的做法，還有她的獨門秘招「乾葱蒜頭汁」。紅燒時間長，蒜頭切蓉下鑊後容易炒焦有苦味，榨汁變為醃料，完全解決了這問題，既能吃到蒜香，又不同擔心燒焦蒜頭，鴿皮吸滿醃汁，用手撕著吃，滋味富彈性，清爽而鲜美。乾葱蒜頭汁配搭任何家禽也是超讚的唷 ~

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