所需食材
- 三黄鸡1只（约1.2kg）
- 姜1块
- 葱3根
- 盐1汤匙；蘸料：姜末3汤匙
- 葱花2汤匙
- 盐1茶匙
- 花生油3汤匙
食材准备
- 鸡洗净，去除内脏和多余脂肪
烹饪步骤
- 浸鸡：锅中加足量水，放姜片、葱段、盐烧开，提着鸡头将整鸡在开水里进出3次（每次5秒），让鸡腔里的水温均匀，再放入水中。
- 煮制：水重新烧开后立刻关火，盖上锅盖焖30分钟（中途不开盖）。
- 冰镇：捞出立刻放入冰水中浸泡10分钟，让鸡皮收紧，口感更爽脆。
- 蘸料：姜末葱花加盐，浇上烧热的花生油，搅匀即成葱姜油蘸料。
- 上桌：鸡斩件摆盘，搭配蘸料上桌。
小贴士
- 关火焖是关键，余热让鸡肉保持嫩滑不柴
- 冰镇让皮脆，是白切鸡皮爽肉滑的秘诀
Ingredients
- 1 free-range chicken (~1.2kg)
- ginger
- spring onion
- salt; Dipping sauce: 3 tbsp minced ginger
- 2 tbsp green onion
- 1 tsp salt
- 3 tbsp peanut oil
Preparation
- Clean the chicken, remove giblets.
Steps
- Prime: Bring water with ginger, onion and salt to a boil. Dip the whole chicken in and out of the water 3 times (5 sec each) to equalise temperature inside and out, then submerge.
- Poach: Return to a boil, immediately turn off heat. Cover and rest 30 min — do not lift the lid.
- Ice bath: Transfer to iced water for 10 min. This tightens the skin to a beautiful silky crisp.
- Sauce: Combine ginger, green onion and salt in a bowl. Pour smoking-hot peanut oil over — it sizzles and blooms the aromatics.
- Serve: Chop the chicken and arrange on a platter with the dipping sauce alongside.
Tips
- Off-heat poaching is the technique — residual heat cooks gently without toughening the meat
- The ice bath is non-negotiable for that signature crisp skin
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