白斩鸡是一道令人垂涎的名菜,但有些人觉得它太清淡了。但其实是有很多方法可以让白斩鸡入味的。你用来煮鸡的汤,如果加入不同的蔬菜和香料,会有很大的区别。读下去吧,你会知道更多如何在不牺牲美味的条件下烹饪白斩鸡的方法。
素材
“4-6人份”
鸡肉选择
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1磅(450克)无骨去皮鸡胸
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2磅(900克)有骨鸡胸
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1磅(450克)去皮鸡里脊肉
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2磅(900克)有骨鸡大腿
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2磅(900克)鸡腿
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4磅(1800克)全鸡
汤水做法
拌料做法
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4夸脱(4升)鸡汤或鸡粉
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2到3个洋葱
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2到3个胡萝卜
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1到2支芹菜
苹果汁做法
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2夸脱(2升)苹果汁或苹果酒
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2夸脱(2升)水
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1个中等大小的洋葱
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1到2个胡萝卜
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2茶匙(10毫升)碎大蒜
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1茶匙(5毫升)切碎的百里香
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1个苹果
红酒做法
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4杯(1升)干白葡萄酒
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4杯(1升)鸡汁
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2夸脱(2升)水
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11/2杯(375毫升)腌洋葱
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1/2茶匙(2.5毫升)盐
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1/4茶匙(1.25毫升)黑胡椒
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1汤匙(15毫升)碎大蒜
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1汤匙(15毫升)新鲜切碎的欧芹
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1汤匙(15毫升)新鲜切碎的牛至
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1汤匙(15毫升)新鲜切碎的香草
步骤
方法 1 的 5:
烹饪时段
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1
把无骨去皮的鸡胸用水煮15到20分钟。[1]
厚的鸡胸往往需要20分钟,但薄的、更肥的鸡块和小的鸡胸仅仅需要大约15分钟就够了。
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2
把带骨的鸡胸煮上半个小时。皮和骨增加了鸡胸的厚度,尤其让它们需要双倍的烹饪时间。
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3
煮无骨无皮的鸡里脊肉十分钟或者更短的时间。这一块的鸡肉非常薄,所以它们常常只用十分钟或者不到的时间就好了。切成5厘米一块的无骨鸡胸也是这样。
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4
把有骨的鸡大腿煮上40分钟。多出来的骨头增加了烹饪的时间。而且,因为大腿肉是黑肉,所以需要比鸡胸更多的时间。
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5
煮鸡腿30到40分钟。因为鸡腿比鸡大腿肉少一点,它们不需要烹饪特别长时间。
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6
煮全鸡一个小时。[2]
。一只标准的4磅(1800克)全鸡需要一整个小时烹饪。而且每增加一磅(450克)就要增加10到20分钟的蒸煮时间。
方法 2 的 5:
在水中煮鸡
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1
把鸡放进一个汤锅里。汤锅的尺寸你需要严格按照鸡的大小和它在锅里所占的空间来选择。通常来说,鸡应该占锅的四分之一到三分之一的空间。
- 一个8夸脱(8升)的汤锅是相对标准的,足够放进一只全鸡了。当然,一个更大的汤锅适合4磅(1800克)的鸡。
- 你可以用一个8夸脱(8升)的汤锅煮无骨的鸡胸,但是你需要一个更小的汤锅来很快地煮开水。
- 注水。倒足够的冷水进汤锅里把鸡完全浸没。
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- 冷水是比热水更合适的。
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2
在水中撒盐。你可以在各个地方撒,从1茶匙(5毫升)到1汤匙(15毫升)。无骨鸡胸和鸡肉少一点盐比较好,但是全鸡的话就需要更多的盐了。
- 要指出的是加盐多少是随意的。你也可以不加盐,但是结果会更加清淡。
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3
煮到好了为止。盖上汤锅,用中火煮鸡。遵循这篇文章中推荐的烹饪时间来煮你的鸡。
方法 3 的 5:
在汤锅里煮鸡
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1
在中途把鸡汁添加进汤锅。中途在汤锅里放足够的鸡汁进去填满汤锅。
- 鸡汁可以增强鸡的味道,这样鸡可以不像只在水中煮过的那么清淡。
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- 你可以用之前做好的鸡汁,但是如果你没有,你可以用水调一下鸡汁丸。每杯水(250毫升)你常常会需要1茶匙(5毫升)或者1个立方体的鸡汤块。
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- 用鸡底料而不是鸡汁可以获得更加鲜美的味道。
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2
切蔬菜。把蔬菜切碎让它更容易融入汤汁里。
- 给洋葱剥皮,切半或切几个小块。
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- 把胡萝卜洗干净切成1英寸(2.5厘米)的薄片。
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- 把芹菜洗干净切成1英寸(2.5厘米)的薄片。
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3
把蔬菜加到鸡汤里。把切好的蔬菜放到鸡汤里。蔬菜可以增加鸡汤的鲜美度。
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4
把鸡加进汤水里。把鸡放到汤锅里。如果必要的话,多加一些汤或水到汤锅里使鸡能被完全浸没。
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5
根据需要煮鸡。把汤放到炉子上,火力开到最大。盖上盖子,减小火力到中火或中火以下,这样鸡能慢慢地炖着。
- 按照这篇文章里列出的烹饪时间来煮你的鸡。
- 做好后,用钳子或是大勺把鸡舀出来。
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- 如果需要的话,把汤汁储存起来以备下次再用。你可以把它放在冰箱里三天或是在冷藏室两个月。
- 你可能会丢掉在这次烹饪中用到的蔬菜,因为它可能已经黏糊糊的了。在这道菜中蔬菜主要的作用是增加鲜味,而不是作为副菜食用。
方法 4 的 5:
在苹果汁中煮鸡
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1
把鸡放到汤锅里,加水。把鸡移到汤锅里,加足够的水和苹果汁把它完全覆盖。
- 想要很浓的苹果的味道的话,在用装满水覆盖鸡之前倒2夸脱(2升)的苹果汁。
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- 想要稍微的苹果味道的话,同时往锅里倒相同量的苹果汁和水。
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- 你也可以用苹果酒代替苹果汁。苹果酒的味道相对要浓烈一些,与苹果汁的淡淡的味道相比,有些人更喜欢这种味道。
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- 确保鸡肉、水、苹果汁的组合占汤锅的一半到四分之三的空间。
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2
把蔬菜和香料切碎。在这道菜里蔬菜的美味中和了苹果汁的自然甜味。
- 给洋葱剥皮,切半或切几个小块。
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- 在流动的水下把胡萝卜洗净,切成1英寸(2.5厘米)的小段。.
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- 如果用蒜瓣的话,剁碎4瓣。如果用蒜汁的话,加半茶匙(2.5毫升)。
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- 你可以在任何地方添加1茶匙到1汤匙(5毫升到15毫升)的碎鲜百里香。如果用干百里香的话,只需要用这个量的三分之一就行了。
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3
加蔬菜。把洋葱、胡萝卜、大蒜和百里香分散撒在苹果混合汤汁里。
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4
煮鸡直到炖好为止。把汤放在大火上。减小火势让汤出于微沸状态,然后盖上盖子,按在“烹饪时间”部分提到的时间煮鸡。
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5
准备好苹果。在鸡煮好前十分钟,开始准备苹果。削皮、去核、切成小块。
- 在烹饪即将结束时加入苹果可以使鸡肉散发出更加浓郁的苹果香。
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6
在最后的5分钟时,把苹果加到汤里。做好后把鸡肉滤出来放到盘里,不带任何的蔬菜、水果、香料和汤水。
- 其他的材料是用来在烹饪时给鸡入味的。它们本身则因为煮得太软太粘而让人不想食用。
方法
5
方法 5 的 5:
在酒里煮鸡
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1
在汤锅中加一半液体。先加干白葡萄酒和鸡汁。之后,再加足够的水到达一半的位置。
- 葡萄酒可以赋予鸡肉浓郁的香味,但是用太多的话只会起反作用。
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- 鸡汁和葡萄酒的量是一样的。否则,鸡汁的味道会掩盖葡萄酒的味道。
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- 只在必要的时候用水稀释。
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2
把洋葱和香料加到汤里。把珍珠洋葱、盐、辣椒、大蒜、香菜、牛至和百里香在汤里搅拌均匀。
- 珍珠洋葱不需事先切好。
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- 如果你手边没有事先切好的大蒜,你可以压碎6瓣蒜瓣代替。
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- 如果要加新鲜的香料的话,每种加1汤匙(15毫升)就行了。如果是干的话,把这个量减少到每种1茶匙(5毫升)。
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3
煮上几分钟。把汤放到锅里架在中火上。保持这个温度2到5分钟后,可以调到小火煨炖。.
- 这么做让香料的味道释放出来,并且能消耗掉葡萄酒里的酸涩。
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4
小心地把鸡加入到汤锅里。用钳子把鸡放进高汤里。把汤放回炉子直到再次减小火候。
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5
烹饪直到成功。把汤锅盖上,用一个稳定的小火炖鸡,时间参照烹饪时间里提到的推荐时间。
- 只把鸡捞出来。汤和其他的材料是用来入味的,不是跟鸡一起端上桌的。
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6
完工。
小提示
- 你可以整鸡装盘或者切成丝。
- 白斩鸡可以立刻食用,也可以放在一个密封的食物储存皿中储存。在冰箱冷藏室顶多存上3天,在冷冻室可以放上3个月。
警示
- 不要煮冰冻的鸡。你应该确保在按照这个方法煮鸡前把鸡完全解冻。
- 鸡胸和其他部位内部温度应该达到170华氏度(77摄氏度)。整鸡应该达到180华氏度(82摄氏度)。用温度计检查一下内部的温度。
你需要准备
-
8夸脱(8升)的带盖汤锅。
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切鸡的刀。
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钳子。
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滤网。