Rose Wine Soy Sauce Chicken | 玫瑰豉油雞 (UK Supermarket Tips)
Rose Wine Soy Sauce Chicken: A Symbol of Prosperity. A whole chicken symbolizes family togetherness and prosperity. My signature recipe uses Rose Dew Wine for a fragrant, glossy amber glaze. Specially adapted for UK chilled chickens, this version includes a "cold water wash" tip to ensure the savory sauce adheres perfectly, creating succulent meat with a professional finish.玫瑰豉油雞：大吉大利的家傳美味「雞」與「吉」諧音，是節慶餐桌必備的好意頭菜式。這道私房食譜加入玫瑰露酒提升香氣，做出油亮紅潤的琥珀色澤。特別針對英國冰鮮雞油脂較厚的特點，加入「冰水洗皮」秘訣，確保豉油完美上色，肉質滑嫩且帶淡淡花香。
Ingredients
- 200 ml 萬字醬油 Kikkoman Soy Sauce
- 200 ml 老抽 Dark Soy Sauce
- 4-5 pcs 冰糖 Rock Sugar
- 1 L 水 Water
- 2 slices 薑片 Ginger
- 3 pcs 草果 Black Cardamom optional
- 2 slices 陳皮 Dried Tangerine Peel
- 2 tablespoon 玫瑰露酒 Rose Wine
Instructions
- Boil the Brine: 將滷水煮滾後，加入鮮雞。Bring the brine to a boil, then add the fresh chicken.
- Baste until Cooked: 不斷將滷水淋上雞身直至熟。（約 35-50 分鐘，視乎雞隻大小）Continuously baste the chicken with the brine until cooked through. (Approx. 35-50 minutes, depending on the size of the chicken.)
Notes
YvesTips!
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滷水保存 (Saving the Brine): 滷水用完後，存入瓶中儲存於雪櫃。當下一次使用時，先去取表面的油脂，再次煮滾便可再用。
- After use, store the brine in a jar in the refrigerator. For next time, simply remove the solidified fat from the surface and bring it to a boil again for reuse.
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英國煮豉油雞心得 Tips of making soy sauce chicken in the UK:
- 在英國處理冰鮮雞，切記不要選 Corn Fed Chicken。建議先浸冰水讓皮脂凝固，手動推走脂肪後才下鍋，確保完美上色。
- When in the UK, avoid Corn Fed Chicken. Use an ice bath to solidify subcutaneous fat and slide it off by hand before cooking to ensure an even, professional amber glaze.