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周黑鸭味鸡翅尖

鸡翅尖以周黑鸭风味卤汁慢煮入味，口感酥嫩弹牙，带着微甜与辛香的独特香气，一口上头

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准备材料#

单位说明

材料清单

  • 原材料

    • 鸡翅尖 ········································································································································································································ 1斤

  • 干料

    • 干花椒 ········································································································································································································ 15g
    • 干麻椒 ········································································································································································································ 15g
    • 干辣椒 ········································································································································································································ 30g
    • 姜 ········································································································································································································ 2片
    • 桂皮 ········································································································································································································ 1g
    • 香叶 ········································································································································································································ 1片

  • 湿料

    • 料酒 ········································································································································································································ 250克
    • 生抽 ········································································································································································································ 25克
    • 老抽 ········································································································································································································ 25克
    • 冰糖 ········································································································································································································ 25克
    • 蜂蜜 ········································································································································································································ 5克

  • 焯水去腥

    • 料酒 ········································································································································································································ 3勺
    • 姜片 ········································································································································································································ 3片

操作步骤#

  1. 焯水​

    锅中加水，鸡翅尖冷水下锅。

    加入 3勺料酒、3片生姜 去腥。

    水开后会出现大量浮沫，先把浮沫撇干净；等浮沫不再大量产生后捞出鸡翅尖，用凉水反复冲洗，再浸入冷水中冷却，以便快速降温、保持口感。

  2. 配料​

    准备两个碗：一个装干料，一个装湿料。

    干料：加入 15克干花椒、15克干麻椒、30克干辣椒、2片生姜、1克肉桂、1片香叶

    湿料：加入 250克料酒、25克生抽、25克老抽、25克冰糖、5克蜂蜜

    若没有麻椒可用花椒替代，但麻味会弱一些，不太建议完全省略。

    蜂蜜主要用于中和花椒的微苦，没有也可以不加，影响不大。

  3. 煮翅尖​

    锅洗净后，将 干料 和 湿料 全部倒入锅中，开火加热。

    加入 鸡翅尖，大火煮开后转小火，盖上锅盖慢慢焖煮。过程中每隔几十秒到一分钟翻动一下，保证翅尖均匀上色入味。

    当翅尖颜色变深、料酒逐渐减少时，可以夹一只尝尝味道；差不多之后开大火快速收汁，记得不停翻拌避免糊底。

    收至几乎没有料汁即可关火出锅。

    因为调料没有办法完全浸泡翅尖，所以每隔几十秒到一分钟就开盖翻拌一下翅尖，保证味道均匀，这一步很重要，不要忽略

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