基本製作篇- 湯底 (BASIC MAKING – Stock)

現代人真的很幸福,大部份東西也可在超市買到方便包,但同時亦是悲劇,因為方便而不注重健康,那些現成包味道很好,好多人覺得無咗就現成包就煮不到好餸菜來,但其實把日常剩餘的食物來做湯底,煮好後用冰格儲存在冰箱內,有需要就取出來立即用,不是也很方便嗎? 又不會浪費食物,又慳錢及健康。

Nowadays, it’s really convenient to buy most of the instant package in supermarket, however, this is also the worst thing too; although it’s taste good, but not healthy as well. Why don’t we use leftover food to cook the stock and store in the freezer, it’s also very convenient, right? It’s also save food, money and health.

 

今次小編一篇過介紹常用的湯底,蔬菜湯及雞湯。雞湯也是從蔬菜湯加上肉就可以了。

I will talk about vegetable stock and chicken stock since chicken stock also comes from vegetable stock base as well.

 

小編有時會做烤雞,吃完後會留下雞殼放入冰箱,待有時間就會用來煮雞湯。用烤雞比用新鮮雞所煮出來的湯底味道更好,亦可配用牛肉、羊肉及豬肉來烹調,但新鮮雞因味道不夠濃,所以通常只配用於雞肉的烹調。

Since I’m cooking roast chicken sometimes, so I will keep the bone in the freezer and cook the stock later. Actually, it’s better using roasted chicken to cook stock instead of fresh chicken, it’s more tasty and also can be the stock base of cooking beef, pork even lamb meats; on the other hand, using fresh chicken for cooking stock, it’s not favorable enough, so normally only use for cook chicken meat

 

材料及做法真的很簡單,簡單得連小編也忘了分享這篇文章,因為太習慣去做了。

It’s really too simple for me that I almost forget to share this post that I’m really get used to it.

 

 

材料 (Ingredients) :

 

洋蔥 (Onion) - 1個 (1 whole) –> 切4份 (cut into big chunks)

紅蘿蔔 (Carrots) - 2條 (2 sticks) –> 切段 (cut into big chunks)

西芹 (Celery) - 2條 (2 sticks) –> 切段 (cut into big chunks)

大蔥 (Leek) - 1條 (1 stick) –> 切段 (Cut into big chunks)

黑胡椒 (Black peppercorn)

鹽 (salt)

水 (water)

雞湯 (For chicken stock) :

烤雞 (roasted chicken)

迷迭香 (Rosemary)

麝香草 (thyme)

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做法 (Method) :

 

1. 準備一個大鍋,把所有切好的材料放入鍋內,如果煮雞湯,也同時把雞及香草一並放入,倒入水,蓋滿材料就可以了,最後加入黑胡椒及鹽
Prepare a big pot, put all the ingredients into the pot, if you cook chicken stock, put the chicken and herbs at the same time, pour the water that cover all the ingredients, add black peppercorn and salt

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2. 蓋上,用細火煮45分鐘
lid on and cook 45 minutes in low heat

3. 如煮雞湯,煮好後慢慢地隔開最表面的油份就可以了
If you are cooking chicken stock, take out some oil in the surface gently.

4. 放涼後,用隔除所有材料,把湯水倒入冰格,存放在冰箱內。
let it cool down,separate all the ingredients and stock base, then pour the stock base into ice cube mold and store it in the freezer.

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5. 當要用時先再煮滾就可以用了。
When you need it again, just boil it again.

 

中式雞湯也可以自己做的,但卻要用新鮮雞才好味道。煮後的雞是很滑的,可以用來做海南雞,只需去骨就可以了。有機會小編會介紹如何做好味的海南雞飯啊。

 

材料 (Ingredients) :

 

雞 (Chicken) – 1隻 (1 whole)

洋蔥 (Onion) - 1個 (1pc) –> 切細件 (cut into chunks)

薑 (Ginger) - 6片 (6 pcs)

蔥 (Chives) - 1小紮 (a handful)

芫茜 (Coriander)  - 1紮 (a handful)

鹽 (Salt) - 小許 (a pinch)

水 (water) - 1L

 

做法 (Method) :

 

1. 全雞先用鹽平均搽滿內外,備用
Coat the salt in and surface of the chicken, set aside

2. 準備一個大鍋,把切好的材料放入鍋內,倒入水
Prepare a big pot, put all the ingredients into the pot, pour water into the pot

3. 蓋上,用中小火先煮滾湯底
lid on and boil stock base in low heat

4. 慢慢地把全雞放入湯內,小心燙手
Put the whole chicken into the boiling stock gently, beware it’s very hot

5. 蓋上,用中小火先煮25分鐘,然後關火焗20分鐘
Lid on, boil for 25 minutes in low heat, then close heat, keep the lid on for 20 minutes

6. 煮好後慢慢地隔開最表面的油份就可以了
If you are cooking chicken stock, take out some oil in the surface gently.

7. 放涼後,用隔除所有材料,把湯水倒入冰格,存放在冰箱內。
let it cool down,separate all the ingredients and stock base, then pour the stock base into ice cube mold and store it in the freezer.

8. 當要用時先再煮滾就可以用了。
When you need it again, just boil it again.

註 : 讀者也可以用電飯煲煮的,那麼就不用擔心雞煮得過熟而不滑,也是先下材料及水,用慢煮模式,先煮水滾後才下雞,當完成模式後,可以繼續放在飯煲內大約10-15分鐘就可以了。小編煮海南雞飯也是用這個方法的,包保你的雞是滑滑的。
p.s. You can cook the stock using rice cooker as well, just put all ingredients into the pot except chicken, use slow-cook mode, when the water is boiled, then put the chicken to continue to cook, when the cooking mode is finished, just keep it with lid on for 10-15 minutes, if so, you must keep the chicken tender and juicy, I can promise you that it will not overcook.  I will use it method when cooking Hainanese chicken rice.