中文介紹
海棠醉雞
主料：三黃雞500g;輔料：味素、生薑、鹽、京蔥、白酒
製作方法：將三黃雞宰殺，洗淨後飛水備用；取湯一桶，加水、京蔥、生薑、白酒、鹽、味素燒開；將飛水的三黃雞放入湯桶中水火煮製10分鐘，取出放入冰水中冷卻，然後把三黃雞取出濾乾水分待用，將主料浸入醉雞汁中浸泡12小時後，取出斬件、裝盤。淋上醉雞汁，撒上京蔥絲和香草即可。
味型：皮香肉嫩、酒香濃郁
烹飪操作關鍵：注意雞的煮製時間。
私房特點：用上好的十年花雕酒浸泡，成就了醇香的口感。
英文解說
Begonia chicken cooked with wine
Ingredients: Three Yellow Chicken 500g;
Accessories: MSG, ginger, salt, scallion, white wine
Production Method: Three Yellow Chicken slaughter, clean water back after the flight; take a bucket of soup, water, scallion, ginger, white wine, salt, MSG boil; will fly into the water three yellow bucket of water heat and simmer soup system for 10 minutes, take out into ice water to cool, then drained of water stand out three yellow, immersed in the ingredient Chicken drunk after 12 hours immersion, remove the cut pieces, transfer to a plate. Topped with drunken chicken juice, sprinkle with onion and herbs to Beijing.
Flavor: fragrant skin tender, rich wine
Cooking operation key: Note the chicken cooking time.
Private features: Hua Diao wine soaked spend a good ten years, the achievements of the mellow taste.
