醉雞要Q彈好吃，祕訣全在這裡！│酒香醉雞腿│沈佑諭 老師 #醉雞 #酒香醉雞腿 #雞腿捲 #廚娘好食光

Today, what kind of dish are you going to share with us? Today, I'm going to make a dish that basically every mother-in-law knows how to make Okay, will I be able to make it? Of course you will. You must have made it before I don't know if it's good or not Teacher, how can you be so honest? So I'm really looking forward to it today I'm using the mindset of a student today I'm really curious Teacher, how do you make the Shaoxing chicken leg today? How do you make the Shaoxing chicken leg? Let's take a look Let's take a look at why the Shaoxing chicken leg is so popular It's because the chicken leg itself has a good source of protein Today, we are using the local chicken leg Because the local chicken leg is firmer It's more elastic So the Shaoxing chicken leg is usually made with less white meat When the chicken leg comes back First, we need to remove the bones For removing the bones This is my habit I will leave the last part The last part is more convenient when I tie it up Next, it can tell if the chicken leg is cooked It's a very good judgment tool The most important thing is we must cut the inside a little bit So it's a little broken But don't cut the skin Yes, don't cut the skin Otherwise the skin will break Let's scratch it a little It will be more convenient to get the flavor Just scratch it a little Because we need to roll it up So basically we need to scratch 2-3 times Like this Basically, the chicken leg is done On the surface I need Shi-An to sprinkle some salt Sprinkle some salt Let's rub it The chicken leg is not too salty It's just not salty enough Ok, let's do it again Teacher, you know I like to sprinkle salt It's so dreamy After rubbing it You will find that the chicken starts to glow That's because the whole protein is changing The sweetness will come out Let's put it on the plate Add Shaoxing wine Like this Pour it on We have cut some ginger and green onion in advance After this we will rub it You can squeeze it a little Then remember to turn it over Oh, let it suck the wine In this way, let it sit for about 20 minutes Then we will do the next step Ok There are many ways We have used a steamer and a cooker This time we use a cooker We have prepared a pot of cold water First, grab the green onion and ginger Don't wrap it when wrapping We can put the green onion and ginger in the pot Put it in the pot? Yes, just put it in the pot It's not a waste Ok Now we start to roll it Remember the chicken leg This is the chicken leg This side is flat We roll it down like this The audience may not understand The chicken leg is here The small part is here The big part is here The part with more meat is close to our body Yes, then roll it down Then we tie a knot It depends on everyone's gesture Yes To keep the chicken leg we tie a knot We tie a knot here a dead knot We tie a knot to keep the chicken leg longer Ok, next we go back to the roll We pull this part here and grab it Yes After grabbing it like this we wrap it around the tiger's mouth This is the first round Then we wrap it around each finger This is the second round This is the third round Teacher, do you know the most difficult part of this chicken leg is to tie this chicken leg So one of my friends said why do you tie it so hard don't tie it Just a chicken leg lying flat on one side He said it was delicious Actually, it's just fixed I didn't force it Is there anything different when eating It's round Does it look good? Of course, it will be firmer It will be firmer And it feels like the soup inside is wrapped up by the skin Will it be less firm Actually, as long as the chicken leg is done correctly, it won't be firm Did we reserve one just now We'll give it to him Ok, the one we just rolled up is actually just like this Put it in Do we need to turn on the heat No, we don't Don't waste the sauce Ok, we can turn on the heat Remember not to cover the pot when cooking the chicken leg Because if you cover the pot first the soup will be cloudy Later, we will use this soup to make the chicken leg soup If you cover the pot the chicken leg won't look good It won't be firm Add water to cover the chicken leg Ok You see the soup is boiling Remember to stir it from time to time The size of the pot can hold 3-4 chicken legs I don't think it's a problem Generally, if you cook the soup at home it will be a very good natural chicken soup Later, we will use this chicken soup to make the chicken leg soup After we cook the chicken leg we turn to low heat for 15 minutes Remember not to cover the pot 15 minutes later we turn off the heat to cover the pot Ok, after 15 minutes We now turn off the heat How long does it take? About 10-15 minutes Because the chicken leg is bigger After 15 minutes we take it out to soak in ice water Ok After 15 minutes we take it out It's actually very simple Most of the time you have to wait At this time, our chicken is basically cooked After we take out we have to soak it in ice water Yes, soak it in ice water to make it warm to cool it down It will shrink quickly We have to soak it completely to soak it in the soup of the drunk chicken Do you see this soup? Because we didn't cover the pot to cook it the soup is very clear This soup is a very good natural chicken broth When we use the chicken broth we will filter it to make the soup of the drunk chicken Ok, after filtering we add 1000cc We turn on the heat first In the process of turning on the heat we have prepared some Chinese medicine This is red dates When using red dates you have to cut it in the middle It will be easier to release the sweetness inside Yes, it will be more flavorful Basically, this amount is about 2-4 pieces is enough This is dried persimmon We also add it Dried date Dried persimmon Add it all together After adding this the important Shaoxing wine Don't forget The Shaoxing wine here is about 200cc 1000cc of soup with 200cc is relatively light In the process of cooking it takes about 3-5 minutes Does it have to boil? Yes, it has to boil for 3-5 minutes Then we will season When making the drunk chicken we don't drink the soup directly So the flavor has to soak into the chicken The salt has to be a little heavier So we add a little salt Yes, because this chicken if the taste is not enough the salt is not enough the chicken will taste you will feel something is missing Yes, after we add the salt we must add a little sugar to neutralize it Many viewers may think if I don't add sugar the salt will be less Because we want to make the taste a little heavier so we add a little more salt Then we wait for the salt and sugar to dissolve and filter it out Then we pour it out to cool After the soup is completely cooled we can soak it into the chicken We actually made it in advance After the soup is completely cooled we can soak it into the chicken It takes about 8 hours If the time is not enough the flavor will not be absorbed First we untie the rope Do you remember where we tied it from? From the tail So we cut it from the tail After cutting it will all come out After we are done we can put it in the freezer You can put it in the freezer with the soup or without the soup Because in the end when we want to serve it we still need a little See, it's very chewy OK Chewy At this time we cut off the head and tail Cut it off OK, this is the service of a housewife Do you see it? Pink The color is really beautiful Then here we will remove the feet Usually these two pieces will be spread or eaten directly into the mouth Now we cut it into thin slices about 2 cm thick Of course when you cut you have to be careful because the skin is very slippery Yes So you have to be very careful In fact, when serving we usually put the broken tail in the middle Generally the dish on the table should have at least two pieces One may be too little Put the beautiful side on top The color is really beautiful When we decorate we must remember this is the soup we made we must pour it on Some herbs Yes, herbs OK After we garnish it in the middle we usually add a little scallion to increase its richness Shaoxing drunk chicken is done OK