Small House Cooking 蝸煮

今次會用一個更簡單的方法來做這款百搭雞高湯,
之後可用於中式或西式的菜式上都可以~~~
This time I will using a simpler method to make a general using chicken stock, it can be used in Chinese or Western dishes~~~

成品: 850ml
For:  850ml
烹調時間: 約 5 小時
Cooking Time: Around 5 HRS

詳細做法請查閱YouTube:
Detail on YouTube: 
https://youtu.be/GFDeoJtbV_0

材料 - Ingredients:
全雞 Whole chicken - 2 隻 pcs (2198 g)
雞腳(雞爪) Chicken feet - 410 g
京蔥 (綠色部份) Leek (green part) - 90 g
水 Water - 5 L
料理酒(糯米酒) Cooking wine (Glutinous rice wine) - 20 ml

做法 - Method:
1. 先把分離雞頸和雞腳(如有), 除去雞頭, 之後把頸上的皮切開, 去除內裡的喉管, 然後切去雞屁股, 去除雞腔內的脂肪, 最後清洗雞和雞頸, 備用;
   First cut off the chicken neck and chicken feet (if any), remove the chicken head, then cut the skin of the neck, remove the throat, then cut off the chicken butt, remove the fat from chicken cavity, and finally wash and clean the chicken and Chicken neck, set aside;

2. 雞腳(雞爪) 可去指甲或否, 然後清洗備用;
   Chicken feet can be nailed or not, and then wash and clean, set aside

3. 準備大鍋, 先放入全雞, 雞頸 和 雞腳(雞爪), 加入水至蓋過所有材料, 用大火煮至沸騰;
   Prepare a large pot, put the whole chicken, chicken neck and chicken feet first, pour water in until all the ingredients are covered, and bring to boiling with high heat;

4. 沸騰後, 關火, 用水洗去所有泡沫(包括大鍋), 再次放入全雞, 雞頸 和 雞腳(雞爪)在已洗好的大鍋內, 倒入5 L 清水, 料理酒, 和放入京蔥 (綠色部份), 用大火煮至沸騰, 之後轉小火煮 3 - 4 小時 或至剩下 1/3;
   After boiling, turn off the heat, wash away all foam (including the pot), put the whole chicken, chicken neck and chicken feet into the washed pot again, pour in 5 L of water, and Cooking wine, and add Leek (green part), bring to boiling with high heat, then turn to low heat and simmering for 3-4 hours or until 1/3 is left;

5. 3 - 4 小時 或至剩下 1/3後, 隔去所有材料, 即可。
   3-4 hours or after 1/3 left, sieve it, finish.

6. 如想易於收藏, 可隔去所有材料後, 再次煮至沸騰, 之後轉小火煮 1 小時 或至剩下 1/2, 然後過篩, 放涼, 星後倒入器皿內。
   If you want to store it easily, after sieve it, bring to boiling again, then turn to low heat and cook for 1 hour or until 1/2 is left, then sieve, let cool, and pour it into a container.

7. 最後使用方法, 視乎之後所需的份量, 如用500ml, 可取 100 ml 雞高湯 兌 400ml水, 如想味道濃一點, 可取 200 ml 雞高湯 兌 300ml水, 如此類推。
   For the using, depends on the amount needed afterwards. If you need 500ml, you can take 100ml of chicken stock with 400ml of water. If you want a stronger taste, you can take 200ml of chicken stock with 300ml of water, and so on.

完成
Finished

P.S. 放在雪櫃中, 可保存1星期,
     放在冰格中, 可保存1-2個月。
     Stored in refrigerator, can keep for 1 week,
     Stored in freezer, can keep for 1-2 months.

參考影片 - Refer to: 
1. 西式高湯｜純天然, 無添加, 無味精, 完全自家制雞湯 (Eng sub) - All natural, No added, No MSG, Homemade chicken Stock
https://youtu.be/i_w4LtoTkBU

2. 西式高湯｜自家制清雞湯 (Eng Sub) - Homemade Chicken Consommé
https://youtu.be/VoF0DvF45Oo

3.. 西湯篇｜超creamy ， 忌廉般的蕃茄湯 (Eng Sub) - CREAMY TOMATO SOUP
https://youtu.be/JcaV-gbxJGQ 

4. 西湯篇｜蟲草花清雞湯菜肉卷 - Cordyceps Flower Chicken Consommé with Cabbage Roll (Eng Sub) (Serve for 4)
https://youtu.be/H2s1eESld6k

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