Small House Cooking 蝸煮

今次會用泰式風味來烤春雞~
This time I will roast the spring chicken with Thai style~

成品: 2 人
For: 2 ppl
烹調時間: 約 14 小時 (醃12小時)
Cooking Time: Around 14 HRS (Marinade for 12 HRS)

詳細做法請查閱YouTube:
Detail on YouTube: 
https://youtu.be/X_YcYV0ubqk

材料 - Ingredients:
春雞 Spring chicken - 1 隻 pcs

醃料 - Marinade:
香矛 Lemongrass - 2 枝 stalk
芫茜 Coriander - 3 條 sticks
蒜瓣 Garlic cloves - 8 粒 clove
紅蔥頭 Shallots - 30 g
薑 Ginger - 30 g
辣椒 Chilli - 2 條 sticks
青檸皮 Lime zest - 1 個 pcs
青檸汁 Lime Juice - 2 個 pcs
黑椒粒 Black peppercorn - 2 tbsp
原蔗黑糖 Light Muscovado Sugar - 2 tbsp
魚露 Fish sauce - 2 tbsp
生抽 Light Soy sauce - 2 tbsp
老抽 Dark Soy sauce - 4 tbsp
米酒 Rice wine - 2 tbsp
蜜糖 Honey - 2 tbsp

點雞汁 - Dipped Chicken Sauce:
芫茜葉 Coriander leaves - 5 - 6 片 pcs
蒜瓣 Garlic cloves - 10 g
辣椒 Chilli - 5 g
原蔗黑糖 Light Muscovado Sugar - 20 g
白醋 White vinegar - 15 g
水 Water - 15 g
青檸汁 Lime Juice - 0.5 個 pcs
魚露 Fish sauce - 1 tbsp
羅望子醬 Tamarind sauce - 1 tbsp

做法 - Method:
1. 先準備醃料, 先清洗芫茜, 之後切下 芫茜根 (約1/3棵 芫茜, 2/3棵 芫茜 保留作點雞汁), 備用;
   Prepare the marinade first, wash and clear the coriander first, then cut off the coriander root (about 1/3 coriander, 2/3 coriander reserved for Dipped Chicken Sauce), set aside;

2. 把 香矛, 芫茜根, 蒜瓣, 紅蔥頭, 薑 和 辣椒 切成小塊, 之後全部放入攪拌機中, 再加入 青檸皮, 青檸汁, 黑椒粒, 原蔗黑糖, 魚露, 生抽, 老抽, 米酒, 蜜糖, 然後攪拌成碎 (無需攪拌成泥), 倒出, 放入雪櫃先靜止 30 分鐘;
   Cut Lemongrass, coriander root, garlic cloves, shallots, ginger and chilli into small pieces, then put them all into blender, then add lime zest, lime juice, Black peppercorn, Light Muscovado Sugar, fish sauce, Light soy sauce, dark soy sauce, rice wine, honey, then blend it (no need to stir into puree), pour out, put it into refrigerator and infuses for 30 minutes;

3. 先清洗 春雞, 之後在背部切開, 再輕輕按壓至能平躺著, 備用;
   Wash and clean the spring chicken first, then butterfly cut it on the back, and then gently press until it can flat, and set aside;

4. 準備盤, 先加入約一半的 醃料 於盤底, 放入 春雞(皮向下), 再在 雞腔 上平均地抹上醃料, 用保鮮膜包采, 放入雪櫃醃12小時(約6小時候取出反轉春雞, 再把盤底的醃汁平均地倒在雞皮上);
   Prepare a tray, first add about half of the marinade to the bottom of the tray, add the spring chicken (skin side down), then spread the marinade evenly on the chicken cavity, wrap it with plastic wrap, and marinate in the refrigerator 12 hours (about 6 hours, take out the turnover spring chicken, and then pour the marinade on the bottom of the tray evenly on the chicken skin);

5. 準備點雞汁, 取出 2/3棵芫茜, 摘下葉, 之後切絲, 辣椒 去籽和切圈, 蒜瓣 切粒, 之後和 原蔗黑糖, 白醋, 水, 青檸汁, 魚露, 羅望子醬 攪拌在一起至完全混合, 放入雪櫃靜止 30 分鐘;
   Prepare Dipped Chicken Sauce, take out 2/3 stalks of coriander, pick the leaves, then slice into shreds, remove the seeds and slice the chilli, diced the garlic cloves, and then add the Light Muscovado Sugar, white vinegar, water, lime juice, fish sauce and tamarind paste, then mixed well, put it into refrigerator and infuses for 30 minutes;

6. 預熱烤箱至210c, 上下火模式, 準備烤盤和烤架, 先把 春雞 上的醃料去除, 之後把盤底的醃汁過篩, 再用掃平均地把醃汁掃在雞皮(薄薄一層), 放入烤箱中烤約 1 小時 (每15分鐘取出塗一層醃汁在春雞上);
   Preheat the oven to 210c, both side heat mode, prepare the roasting pan and rack, first remove the marinade from the spring chicken, then drain the juice out of the marinade at the bottom of the tray, and then brush the marinade juice on the chicken skin evenly (A thin layer), then put it into oven and roast for about 1 hour (take out and brush the marinade juice every 15 minutes on the spring chicken);

7. 烤春雞完成後, 可原隻上碟, 伴上 點雞汁, 即可。
   After roasting the spring chicken, serve it on a plate with Dipped Chicken Sauce.

完成
Finish

參考影片 - Refer to: 
1. 簡易篇｜惹味燒烤醬辣烤春雞 (Eng Sub) - Spicy Roasted Spring Chicken With Barbecue Sauce
https://youtu.be/IUEYuLHm6-8

2. 簡易篇｜香茅黃薑燒春雞 東南亞風味 Eng Sub-Roasted Spring Chicken with lemongrass and Turmeric Southeast Asian Flavour
https://youtu.be/t1JYOpLl-xg

3. 家庭小菜｜ 荷葉蒸春雞 簡單 夏天菜 (Eng Sub) - Steamed Spring Chicken with fungus Shiitake and lotus leaf
https://youtu.be/xyWm7cHkjkI

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