〈職人吹水〉 慢煮 五杯雞 雞肉嫩滑 五杯雞汁濃郁 

Any leftover sauce from the recipe "Five Cups Chicken 職人吹水 慢煮五杯鷄" is also great to make these ramen eggs. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-pUd5Hx6n2pE.html * Besides using egg piercers, to use a cake tester along with a spoon, also works well. * At 15:51, egg yolk falls on one side, which the egg has no holes pinched. 5 Eggs 1tbsp Salt 1tbsp White vinegar To marinade: Five cup chicken sauce, or a combination of light soy sauce, mirin, and sugar, best adjusted to your taste. 1. Add water in a saucepan, enough to soak all the eggs in it. Add salt and vinegar. 2. Pierce a tiny hole on the top and bottom of each egg, as in 6:45~7:06. 3. Bring the water to a boil. Gently add all the eggs. Have a timer ready. Cooking time starts once water comes to a boil. 4. Turn down the heat low enough to see the least bubbles. Start timer. 5. Have a bowl of very cold water ready, ideally with ice. 6. When the eggs reach the ideal time, use a slotted spoon to transfer the eggs to cool in the cold water. Use a spoon to gently crack the eggs after 10mins, continue to leave them in the cold water. Let sit for at least 1hr. 7. Each of these eggs are cooked in different times, 4.5mins (22:24), 5.5mins (22:22), 6mins (22:18), 7mins (22:15), 8mins (22:13) respectively. Each turnout is shown at the time of the brackets. 8. Have a bowl of drinking water ready. Remove egg shells then soak in the water to clean. 9. Soak eggs in the marinade in an air tight container, leave in the refrigerator for at least 7hrs.

Monday’s are now becoming my favorite day of the week!! Where I planned all the recipes for a week to comes. Love have something to looks forward with this slow cooking chicken absolutely delicious & right up my alley thank you for the tip! I can’t wait to try them! 👍👍♥️♥️

星星師父 慢煮功能效果與之前你所示範的溫湯浸雞有異曲同弓之妙 切忌大滾 慢煮皮爽肉嫩唔會鞋口 甜酸咸加上酒香和干蔥微微辛辣就是精髓🎖🎖👍

師傅你嘅三杯雞，睇到又流晒口水，超好味聽日又走去買隻雞返嚟整，多謝星星師傅嘅分享🙏👍👍👍

Like this new version with slow cooker easily and simple to prepared ., come out a soft and tasty dish 😋 And now also ...I found the right way of chopping a cooked chicken , thanks all . ❤️🙏

師父如果用煤气炉烹调，时间要多久。谢谢！

請問師父绍兴酒是用厨房用的酒或用有酒精的绍兴酒。

RAMEN EGGS * A demonstration of five eggs cooked in different times, with one egg with no holes pinched. Ramen eggs are known for its flavor, and most importantly, the gravy- like egg yolk. * Use Japanese eggs if available, which may be equivalent to organic pasture raised eggs. * Use room temperature eggs. * Any leftover sauce from the recipe "Five Cups Chicken 職人吹水 慢煮五杯鷄" is also great to make these ramen eggs. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-pUd5Hx6n2pE.html * Besides using egg piercers, to use a cake tester along with a spoon, also works well. * At 15:51, egg yolk falls on one side, which the egg has no holes pinched. 5 Eggs 1tbsp Salt 1tbsp White vinegar To marinade: Five cup chicken sauce, or a combination of light soy sauce, mirin, and sugar, best adjusted to your taste. 1. Add water in a saucepan, enough to soak all the eggs in it. Add salt and vinegar. 2. Pierce a tiny hole on the top and bottom of each egg, as in 6:45~7:06. 3. Bring the water to a boil. Gently add all the eggs. Have a timer ready. Cooking time starts once water comes to a boil. 4. Turn down the heat low enough to see the least bubbles. Start timer. 5. Have a bowl of very cold water ready, ideally with ice. 6. When the eggs reach the ideal time, use a slotted spoon to transfer the eggs to cool in the cold water. Use a spoon to gently crack the eggs after 10mins, continue to leave them in the cold water. Let sit for at least 1hr. 7. Each of these eggs are cooked in different times, 4.5mins (22:24), 5.5mins (22:22), 6mins (22:18), 7mins (22:15), 8mins (22:13) respectively. Each turnout is shown at the time of the brackets. 8. Have a bowl of drinking water ready. Remove egg shells then soak in the water to clean. 9. Soak eggs in the marinade in an air tight container, leave in the refrigerator for at least 7hrs.

又一做法簡單的惹味佳餚😋😋謝謝星星師傅分享🤝🤝

星星師父你好！我冇慢煮煲，應該用咩方法做這只五杯雞呢？請賜教🙏

🉑️惜在美國，己經買不到，這個牌子的萬用煲了，在這裡，被 instant pot 取締了整個市場。其實 Philip 牌子的產品非常好用！本來唔想又買一個大煲放在廚房，就因為你煮這隻雞，非常吸引。一于買一個萬能煲來煮🐔！

Very good!! Thank you for sharing!

星星師傅，請問無陳醋，鎮江醋得不得？

幅相超靚，一定好嫰滑，如果新鮮雞有雞味仲正

以前在東莞某小餐館，試過一味電飯煲雞，回味無窮。。。不知這個五杯雞味道如何？感謝星師傅分享。

FIVE CUP CHICKEN, SLOW COOKED VERSION * The name of this dish comes from using five key ingredients in this recipe. * Cup, refers to an equal amount of those ingredients. * A tip to cook a whole chicken evenly, is to slit the thigh area with a knife, from the inside of the cavity, as in 7:30. * Using chicken legs, thighs instead of a whole chicken are ok. * Best substitution for Chinese 3yrs+ aged vinegar, is balsamic vinegar. White vinegar is OK. Do not use Chinkiang vinegar. * The extra unused sauce, can be used in other dishes, such as in steamed rice rolls. 1.2kg/2.6lb Chicken, whole 200ml/7oz each of the following: Shao Hsing wine Light soy sauce, premium preferred (頭抽) Chinese 3yr+ aged vinegar, or balsamic vinegar Sugar, light brown preferred Hot water 8 clove Shallots 3 slice Ginger 2 bunch Green/Spring onions 1. Soak chicken in water with 3tbsp of salt for 30mins. 2. 4:21~4:33, peel shallots, slice ginger, rinse to clean green onions then remove the roots. 3. Rinse chicken several times with water, remove any fat and set aside, remove any organs and fat in its cavity. Drain with rib side down. Dry with a kitchen towel. 4. Set cooker to "sauté/sear" mode for 2 to 3 minutes to preheat. 5. Meanwhile, dry the chicken again with a kitchen towel. 6. 8:10~8:40, add a small piece of chicken fat to sear. Add chicken, sear all four sides, each side for 2mins. 7. At 8:43, add shallots, ginger, and green onions. 8. Add five ingredients in order, as in 8:59~9:41, Shao Hsing wine, soy sauce, vinegar, sugar, and water. 9. Move chicken a bit to help marinade gets into the cavity. Cook chest side down. Close and lock the lid. Set to "slow cook low" mode, cook for a total of 2hrs. 10. After cooking for 1hr, flip chicken to cook the other side. 11. Place chicken on a serving plate to cool down. Best to debone the chicken by peeling its meat to serve. 12. Set aside most broth from the cooker, leave about 200ml/7oz along with the shallots, set to "sauce thickening" mode until done, as in 12:59. Place in a sauce bowl as a dipping sauce.

在午飯時睇片.睇到隻五杯雞真係口水都流到落膝頭哥"@ @" Q

請問師傅唔落陳醋可以嗎？剩底既汁可唔可保留下次用？謝謝

星星師傅午安，咁嫩滑五杯雞，未食落肚都醉咗，如果無呢個鍋，用電飯煲係咪一定整吾到？

多谢师父❤️如果冇三年陈醋用其他醋代替得吗

師父你好三年以上陳醋請問什麼牌子同係什麼地方買到。謝謝你

正呀，屋企人喜歡食雞，又多個餸可以學喇，多謝師傅🙏🏼🙏🏼

Can I use chicken legs and black vinegar instead?

師傅，請問轉用雞脾一人份量，怎樣調配呀？ 謝謝😁🙏

師傅，下次整砂鍋魚頭煲，這個菜式唔錯。

星星司傅: 你好,現在超市買唔到陳醋，請問有無其他醋可替代? 份量如何調教?

多謝星星師傅傳授技巧 真係學到好多嘢🙏🏻

Can anyone please tell me is 頭抽and 老抽the same or are they very different? Merci!

我就係家中的萬用至能啦💪💪💪😂😂😂

多謝星星師傅

星星師傅，hi from 斯里蘭卡粉絲, 多謝師傅無私分享🙏🏻

C傅，你真好 ! 今次又再用 飛利浦壓力煲 來做“慢煮” . 呢個方法好方便 , 而且隻雞 睇落都好嫩滑，同好味!

多謝星星師傅，我之前已經好想買呢個萬用鍋，好吸引！

星星哥哥隻雞是冰鮮但你敎我哋做完是上品👍👍👍

有 " 士撈曲 " (slow cook) 功能真好 ! 👍

正👍今晚試整

星星師傅隻雞慢煮2個鐘係咪全熟？如果我想慢煮白切雞咁應該用幾耐時間？

有理无理 比个赞师兄先！

鸡放陈醋会好食咩？

呢個份量 1L 浸唔到隻雞一半，double左，唔知會唔影響味道

各位星星師傅嘅忠實粉絲大家好！ 鑑於近排出現某土匪更加係變本加厲，屢次向我哋嘅星星師傅作嚴重嘅挑釁及滋擾，以其旁門左道，搶走星星師傅嘅收視，這種卑劣無恥嘅強盜行為，我哋絕對不能夠容忍。大家同仇敵愾，一於向鮑汁佬嘅種種卑劣滋擾行為說不！✊✊✊✊✊✊

可唔可以試下用壓力煲個function整一尾餸學下? 感謝

請問陳醋和節醋是否相同？

鎮江醋可以嗎？

用花鵰酒可以嗎？

鎮江醋得唔得？

如果冇智能萬用鍋，可以用咩方法做？

又有🐓食🍷👏👏👏

正到无朋友😋

如果冇萬用煲可以用其他煲煮嗎？

我严格按照配方整，个🐔好酸，唔知点解？

师傅真是与时俱进啊！

無這個煲, 咁如何整呢?

8:05 is that a pressure cooker or no?

7:30竅門 星星師傅✌😘✌

請問你的萬用鍋是什麼型號？我想買個與你一樣的。

我日日都看星星师傳煮两味

Yum yum yum😋

最後落些麻油...😋😂

遲左嚟睇添⋯

星星師傅 醬油 生抽 頭抽 有咩分別

星星師傅：70度低溫烹調，這類似舒肥做法。

冇呢個智能鍋咁點搞？

🌞🌞星星師傅和星星師傅的各位家人早晨。🌞🌞星星師傅的各位網友早晨。。

我會用雞翼試整

😋😋😋👍

看到相片,雞皮緊致

好想睇切開系咪真系咁滑..........

我都係星星師傅嘅忠實粉絲，最近師傅也太handsell，我無萬用鍋未無得跟煮，無煤氣煮飯煲又未無得跟煮，連煮食油也是一樣，個人覺得唔須要在視頻重複又重複講用具是什麼東西。記得師傅講過佢拍視頻，是希望教大家煮食技巧同竅門，也為自己留下回憶。所以好欣賞師傅的無私咁教煮食技巧同竅門，希望回到初心。

師傅你個煲幾正喎~

呢個餸比較少見。😋😋😋

頭香

太多重複喇講嘢睇到好悶

浪费