玫瑰豉油鸡捞面 Rose Wine and Soy Sauce Poached Chicken with Dry Tossed Noodles

好久前从Helena's Kitchen那里看到了她那令人垂涎三尺的玫瑰豉油鸡后一直都很想尝试，不过想要煮的食物实在太多了，所以都一直迟迟未动手。那天想起了这食谱，想想也好久没吃豉油鸡了，所以就决定要把这玫瑰豉油鸡给煮出来。之前曾在港式餐厅的餐牌看到的豉油鸡捞面，觉得豉油鸡配面吃应该也不错，所以就准备了捞面来配搭。为了方便我没煮整只鸡，而且份量也太多了，最后我就选择用几个鸡腿来煮，鸡腿肉起吃来比较滑而且可以省却斩鸡肉的麻烦。


一般煮卤汁时我加入的香料都是一两个而已，不过量这食谱的香料时有点被吓倒了，桂皮、甘草和八角之类的份量都比我以往用的多，量好后的香料竟然有一小盒之多，就连调味料的份量也是挺多的，不过还好我没擅自减少，要不然香味肯定会减少许多。这卤汁一煮就是一大锅，所以我就顺手加了水煮蛋下去，这样的话就多了一样配料。煮好鸡肉千万不可将这卤汁丢弃，可将之过滤装入盒子里，放入冰箱冷冻起来，下一次想吃时就不需要再准备卤汁了。

玫瑰豉油鸡捞面

材料：
新鲜云吞面 6团（每团约86克）
小白菜 12棵（洗净沥干）

捞面酱料：（1人份）
老抽 1茶匙
蚝油 1/2 茶匙
酱油 1/2茶匙
麻油 1茶匙
胡椒粉 少许

玫瑰豉油鸡：
鸡腿 6个
水煮蛋 3粒
清水 2公升
姜 6片
青葱 4棵（洗净，打结）

香料:
桂皮 10克
甘草 10克
八角 8克
花椒 5克
草果 1个
姜 5片

调味料：
甜黑酱油 200克
酱油 80克
玫瑰露酒 50克
盐 2汤匙
冰糖 100克

芡汁：
粟粉 1汤匙
清水 2汤匙

沾酱：
腌青辣椒
酱油

做法：
1. 玫瑰豉油鸡：
把香料装入即弃煲汤袋内，将2公升的水倒入锅内，放入煲汤袋，以大火煮至滚然后转小火煮1小时。把姜片、青葱和调味料加入卤汁内煮至滚，然后转至小火煮十五分钟，将鸡腿加入煮14分钟，加入水煮蛋，立即熄火离炉。将锅放置一旁，让鸡腿和鸡蛋浸泡在卤汁里三个小时。三小时后将鸡腿和鸡蛋取出，放入盘中，在鸡腿上抹上少许麻油，将鸡蛋切半，放置一旁备用。

2. 准备酱汁:

把 1 1/2杯的卤汁入小锅内煮滚，加入芡汁勾芡，煮至酱汁浓稠即可。

3. 准备干捞面:
先煮滚一锅水，然后加入1汤匙的食油和1茶匙的糖，放入小白菜川烫至熟。预备一个碗里，加入捞面酱料。把水再次煮滚，把云吞面弄散，投入滚水里，以筷子拨散，煮大约60秒。面煮好后用筛捞起，立即用自来水冲洗数秒，然后再浸入滚水中烫一烫，捞起沥干水份。把煮好的面倒入已加入酱料的碗里，捞至均匀。

4. 上桌
将捞好的面放入一个碟子里，排入川烫过的小白菜、玫瑰豉油鸡腿和鸡蛋，淋上少许酱汁，趁热享用。


份量：6人份




Rose Wine and Soy Sauce Poached Chicken with Dry Tossed Noodles

Ingredients:
6 bundles of fresh wonton noodles (about 86g each)
12 heads Bok Choy, washed and drained

Noodle sauce: (per serving)
1 tsp dark soy sauce
1/2 tsp oyster sauce
1/2 tsp soy sauce
1 tsp sesame oil
A dash of white pepper

Rose Wine and Soy Sauce Poached Chicken:
6 chicken drumsticks
3 hard-boiled eggs
2 litres water

6 slices of ginger
4 stalks of spring onions, washed and tie into a knot

Spices:
10 g cinnamon sticks
10 g Licorice root
8 g star anise
5 g Sichuan peppercorn
1 Cao Guo
5 slices of ginger

Seasoning:
200 g sweet soy sauce
80 g soy sauce
50g rose wine
2 tbsp salt
100g rock sugar

For thickening:
1 tbsp cornstarch
2 tbsp water
(Combine and stir until no lumps remain)

Condiment:
Pickled green chilli
Soy Sauce

Methods:
1. Rose Wine and Soy Sauce Poached Chicken:
Place all the spices ingredients in disposable soup stock pouch. Fill the pot with 2 litre water, add the soup stock pouch, bring to a boil then simmer for 1 hour. Add ginger, spring onions and seasoning into the stock. Bring to a boil then simmer for another 15 minutes. Add the chicken drumsticks and poach for exactly 14 minutes. Add hard-boiled eggs, then turn off the heat and remove the pot from stove immediately. Allow the drumsticks and eggs to steep in the stock for 3 hours.

After 3 hours remove the drumsticks and eggs from stock. Transfer the drumsticks and eggs to a plate. Brush some sesame oil on the drumsticks. Cut the eggs into halves and set aside until ready to use.

2. To prepare the gravy:
Pour 1  1/2 cups of stock into a small saucepan, bring to a boil then stir in the cornstarch slurry and cook until the gravy is thicken.

3. To prepare dry toss noodle:
Bring a large pot of water to the boil. Add 1 tbsp of vegetable oil and 1 tsp of sugar. Blanch the Bok Choy till cooked, drain and set aside. Prepare the noodle sauce in a bowl. Bring the pot of water to boil again, loosen 1 portion of noodle, then put the noodle into the boiling water, stir with a pair of chopstick, cook for about 60 seconds. When the noodle is cooked, drain the noodle using a sieve, and immediately rinse it with running tap water for few seconds. Then quickly dip the noodles in the boiling water again for few seconds and drain. Place the cooked noodles into the bowl with prepared sauce and toss well.

4. To serve:
Transfer the noodles to a serving plate. Top the noodle with blanched Bok Choy, poached chicken, and egg. Drizzle the gravy on the chicken and serve immediately.


Serving: 6

This post is linked to the event Little Thumbs Up (April 2015 Event: Chicken) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Diana of The Domestic Goddess Wannabe.