雞心與雞胗的特殊結構在烹煮上極難掌控 , 火候時間不洽當 , 怕夾生帶著血腥口感 , 過硬難入口 , 用對溫度你也可以是滷味達人~
30分
4人
100+
主要食材
雞胗雞心
300
克
香油
1
大匙
鹽
適量
冰糖
20
克
醬油
3
大匙
白胡椒粉
適量
梅子
3
個
水
300
CC
米酒
2
大匙
外鍋水
適量
1
雞胗 雞心走活水洗淨. 加入鹽水 浸泡20分鐘
2
起鍋將米酒 , 醬油 , 白胡椒粉 , 梅子, 冰糖 , 香油燒開和作法1 放入便當盒中加蓋
3
72 ℃ / 30 分鐘
放入電鍋內，隔水熟成設定72度30分鐘，完成後取出。
電鍋
烹煮
4
起鍋後將湯汁上鍋收下濃稠後, 再將煮好的雞心, 雞診放入燴醬即可
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100+