暫定黎緊呢個禮拜整鹽焗雞, 方法會跟呢個, 希望成功啦.
上次隻豉油雞都係用Le Creuset 隻黑色煲煮的, 就係貪佢保溫好, 可以用真係比較細既火去煮野(我只係用電磁爐既 800w咋, 第2細火了.). 又慳電, 又可以做到個效果.
東江古法鹽焗雞 Salt Roast Chicken
煮食器皿及用具 Cooking Utensils：
․ Le Creuset 三十二厘米深底鍋 Le Creuset 32 cm Marmite
（內鍋黑色琺瑯） (satin black enamel interior)
材料 Ingredients：
a ) 1 隻全雞 1 whole chicken
b ) 5千克粗海鹽 5 kg of raw sea salt
c ) 5粒八角，拍開 5 pieces of star anise, cracked
d ) 3湯匙花椒粒 3 table spoon of fagara
e ) 2枝桂皮，節斷 2 cinnamon stick, cracked
f ) 10片沙薑片 10 pieces of spicy ginger slices
g ) 1塊白楊布 1 piece of large calico
醃雞調味料 Chicken Marinade：
A. 5片生薑 5 slices of fresh ginger
B. 20克蔥段 20g spring onion, sectioned
C. 小許老抽 a little bit of dark soy sauce
D. 小許玫瑰露酒 a little bit of Mei Kuei Lu Chiew
E. 小許幼鹽 a little bit of table salt
烹調步驟Cooking Steps ：
（1） 把小許玫瑰露酒及幼鹽抹勻雞肚內，再放入生薑片及蔥段，雞外皮即用小許老抽抹勻，待皮乾透後再用一塊白楊布把雞完全包裹著，備用；Spread inter side of the chicken with a little of table salt and Mei Kuei Lu Chiew, then place the ginger slices and sectioned spring onion into it. Also, spread the chicken skin with a little of dark soy sauce, let dry, then wrap the whole chicken with a piece of calico, set aside;
（2） 把所有海鹽、花椒、八角、桂皮及沙薑片放入Le Creuset三十二厘米深底鍋（內鍋黑色琺瑯）內用中火炒勻約十五分鐘至大熱、呈微黃並香味撲鼻；Add sea salt, fagara, anise, cinnamon stick and spicy ginger slices into Le Creuset 32 cm Marmite (satin black enamel interior) to stir fry for about 15 minutes using medium heat until the sea salt is being heated at a very high temperature, hazy with fragrant and light browned;
（3） 把包好的雞放於熱鹽的中間，確保鹽已經把全隻雞密封起來，把Le Creuset深底鍋蓋好；Put the wrapped chicken into the middle of sea salt, make sure the chicken has been covered well by the pre-heated sea salt, put the lid on;
（4） 繼續把Le Creuset 深底鍋蓋文火加熱約十五分鐘，熄火焗半小時；Continue to simmer under very low heat for about 15 minutes, turn the heat off, keep the lid on and set aside for another 30 minutes;
（5） 把雞取出，除去白楊布，斬件上碟即可。Take out the wrapped chicken, discard the calico, chop the chicken into pieces, dish up and serve hot.
