檢視一鸡俩吃-藤椒鸡和白切鸡的原始碼


很多年以前在重庆朋友带我去一个山上吃了一份双椒鸡，鸡丁浸满了麻辣味，关键是那青花椒的香味那股清香让我从此爱上了青花椒。可在四川以外的地鲜的青花椒是很难吃到的，而且炸透的鸡丁实在上火，直到有天我吃到了这道藤椒鸡有些地方叫椒麻鸡，我才觉得这才是把鸡和青花椒完美结合的菜肴。这道菜鸡的处理方式和粤菜白切鸡的处理方式一样，正好家里二个小屁孩不吃辣的，来个一鸡俩吃再合适不过了。我看过很多人在家中做白切鸡，鸡做的没有问题可往往蘸料却达不到餐馆的水平，为此特意请教了我的粤菜大厨朋友得到了正确的做法。希望能让大家在家也吃到正宗的蘸料。因为美国买不到鲜青花椒所以用的是这次回国带来的干青花椒，最终还是会差点，但也足以满足自家的口腹之欲了！
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'''藤椒鸡、白切鸡的用料'''

* 三黄鸡一只	
* 
* 葱白2段
* 
* 姜片3片	
* 
* 料酒15ml

'''藤椒鸡用料'''
	
* 朝天椒10个
* 
* 二荆条辣椒3个	
* 
* 大蒜籽4个
* 
* 姜末3g	
* 
* 鲜藤椒（干青花椒）30g
* 
* 鸡汤100ml	
* 
* 蒸鱼豉油10ml
* 
* 蚝油5ml	
* 
* 鸡精适量
* 
* 青花椒油10ml	
* 
* 盐适量
* 
* 白切鸡蘸料	
* 
* 鸡油1块
* 
* 洋葱10g
* 
* 葱1根
* 
* 姜1片	
* 
* 拍碎的姜5g
* 
* 葱末3g	
* 
* 沙姜粉1g
* 
* 盐适量