下星期做冬🥳 就快團年飯🥳 白切雞🐓 唔少得☺️ 超市冰鮮雞🛒 一樣做到好食😋 大家都試下🙏💙描述 及 留言 附有 💙中英文翻譯程序  💙English Recipe💙

⬇️⬇️English recipe follows⬇️⬇️
必食呢隻團年雞：

材料：
冰鮮雞1隻

程序：
1. 先預備2排冰粒及大量冰水。
2. 雞，加入粗鹽2湯匙，內外搽勻，醃1小時以上，去除雪味、雞腥味，及加入少許鹹味。
3. 切去雞腳，去除雞膏及所有內臟。
4. 雞， 清水洗乾淨，擎乾水。
5. 大火煲滾1煲水，放雞入煲，揸住雞頭，放入滾水內，提起雞，重覆2-3次後，就放雞入滾水內。
6. 水一開始滾，即時轉最慢火。
7. 放一雙筷子在煲上，蓋上煲蓋，浸熟雞。
8. 浸雞時間表：
2斤以下的雞 浸25分鐘
2斤半左右 浸35分鐘
3斤以上 浸45分鐘
9. 雞，浸了20分鐘左右，夾起雞頭，擎乾體內的水分，再放回入水內，熱水再注入雞的體內，再繼續浸。
10. 雞，已浸了35分鐘，開大火，再次煲滾。
11. 水已滾起，熄火，冚蓋，焗10分鐘。
12. 預備冰粒及冰水，放在大碗內。
13. 雞已浸了10分鐘，熄火，如果聞不到香味，打開蓋，大火滾起，熄火，再焗數分鐘，一定要聞到雞的香味，先表示牠已經熟透。
14. 取出雞，擎乾水分，即時放牠入冰水內，浸30分鐘（包括雞腳）。
15. 雞已浸了30分鐘，雞油已浮上水面。
16. 雞，擎乾水，吹乾30分鐘。
17. 準備斬雞。
18. 雞頭及雞頸，切去不要。
19. 切出雞翼。
20. 起出雞髀。
21. 雞，打側，中間1開2。
22. 雞尾，切去不要。
23. 雞頸，切去不要。
24. 雞背，打直1開2，每邊1開4，放碟上。
25. 雞背，如果有雞膏的話，輕力刮去。
26. 雞尾位置，兩邊雞膏，切去不要。
27. 雞胸，打直1開2，切件，放碟上。
28. 雞髀，切5件，放碟上。
29. 雞翼、雞槌、雞中翼及雞翼尖，分開斬，放碟上。
30. 雞腳，切去趾甲，打橫1開3，放碟上。
31. 完成，可享用。

Ingredients:
Frozen chicken 1 No.

Steps:
1. Prepare 2 trays of iced cubes and a lot of iced water.
2. The chicken, add in 2 tbsp of cooking salt season it both in and out for an hour or more, to remove unpleasant smells and add some salty tastes to it.
3. Cut out the feet, remove all of the fat and intestines.
4. The chicken, rinse thoroughly. Drain.
5. Heat up a pot of water at high flame. Put the chicken in it. Hold its neck. Put it in the water. Pick it up from the water. Repeat 2-3 times. Put the whole chicken into the boiled-up water.
6. Once the water starts to boil up, turn to the lowest flame immediately.
7. Put a pair of chopsticks on the pot. Cover up the pot, in order to soak the chicken well.
8. The soaking time of chicken varies from its weight:
Chicken less than 2.5kg soak for 25 minutes
Chicken around 2.5kg soak for 35 minutes
Chicken above 3kg soak for for 45 minutes
9. The chicken, has been soaked around 20 minutes, hold its head. Drain the water inside its body well. Put it in the water again. The hot water fulfill its body and continue soaking.
10. The chicken, has been soaked for 35 minutes, turn to high flame. Heat it up again.
11. Water boils up, turn off fire. Cover up the pot. Leave it for 10 minutes.
12. Get ready for iced cubes and water, which are to be put in a big bowl.
13. The chicken has been soaked for 10 minutes, turn off fire. If you cannot feel the good smell of the chicken. Open the lid, heat up at high flame. Turn off fire. Cover up the pot and leave it for several minutes. You must have to feel the good smell of the chicken, that means the chicken has been cooked well.
14. Take out the chicken, get it drained. Put it in the iced water immediately and soak it for 30 minutes (including the chicken feet).
15. The chicken has been soaked for 30 minutes, the oil has been on top of the water.
16. The chicken, get it drained. Blow dry for 30 minutes.
17. Get ready to chop the chicken.
18. Chicken head and neck, cut them off.
19. Cut out the wings.
20. Cut out the legs.
21. The chicken, put it properly on chopping board. Divide it into 2 shares equally.
22. The chicken's tail, cut it off.
23. Chicken's neck, cut it off.
24. Chicken's back, divide it into 2 shares vertically. Each share is to be cut into 4 pieces. Put on plate.
25. Chicken's back, if there is fat on it, scratch it away lightly.
26. Chicken's tail, there is fat on both sides of it. Cut off the fat.
27. Chicken breast, divide it into 2 shares vertically. Cut in pieces. Put on plate.
28. Chicken legs, cut in 5 pieces per each. Put on plate.
29. Chicken wings, drumsticks, middle wings and tips, are to be cut separately. Put on plate.
30. Chicken feet, cut off nails of the feet. Cut each into 3 pieces horizontally. Put on plate.
31. Complete. Serve.
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