胡椒猪肚盐水鸡Steamed Chicken with Pig-Stomach

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【材料】
马草鸡一只(约2公斤)、猪肚800克

【腌料】
A:黄姜75克、黄姜粉20克、盐75克、清水4.5公升、青葱50克
B:幼盐20克、胡椒粒30克、清水600克、子姜60克、青葱50克

【装饰】
芫茜60克,杞子20克

【做法】
1. 鸡和猪肚先分别洗净川烫。(图1-2)
2. 将腌料A煮至滚后转小火,把鸡只放入浸30分钟即可。(图3-6)
3. 另外把猪肚和腌料B一起慢火炖煮3小时半。(图7-8)
4. 把煮好的鸡和猪肚分别斩小件排碟。
5. 用少许猪肚汤加芫茜及杞子滚一滚后淋在鸡肉和猪肚上面即可。

【Ingredients】
1 Free range chicken (about 2kg), 800g pig stomach

【Condiments】
A:75g fresh turmeric, 20g turmeric powder, 75g salt, 4.5 liter water, 50g spring onion
B:20g salt, 30g peppercorn (crushed), 600ml water, 60g young ginger, 50g spring onion

【Garnishing】
60g coriander, 20g GouQi

【Method】
1. Wash and blanch chicken and pig stomach separately. (pic 1-2)
2. Bring condiments A to boil, and then turn to slow heat, put in chicken and soak for 30 minutes, done. (pic 3-6)
3. In the meantime, slow cook pig stomach with all condiments B for 3½ hours.(pic 7-8)
4. Cut cooked chicken and pig stomach into small pieces and arrange in plate.
5. Boil some pig stomach soup with coriander and GouQi and pour over the dish to serve.