經典粵菜推薦07：青苹雞

廣州人喜歡吃雞，理所當然對雞要求很高。我愛吃的雞應是皮爽肉滑骨有味，肉質結實，卻不太肥，聞聞就可以感受到雞的油香，咬一口，雞油和雞肉香味充滿口腔，濃郁的香味可以縈繞至喉嚨。青苹雞選用品質優良的清遠麻雞。屬於白滷水的浸雞水經過特別配製，顏色清澈帶微微赤色，根據雞隻的大小、受熱程度、水溫而決定浸的時間。熱、冷滷水相間重複多次，熱滷水將雞浸熟，冷滷水滲透入味。這樣製作的青苹雞皮爽肉滑，骨都有味。雞皮上一層薄的油脂帶香但不油膩。經過多重工序做出來的青苹雞，蘊含著多種韻味，令人感受到師傅的一番心機。

Guangzhou people like to eat chicken, of course the chicken is very demanding. I love to eat chicken should be sliding bone PiShuang meat, meat, but not too fat, smell can see the chicken of incense, bite, chicken and chicken oil fragrance fills the mouth, full-bodied fragrance can hover to the throat. Qingyuan MaJi green apple is of good quality. Belong to white brine immersion chicken specially prepared water, clear color with red, slightly according to the size of the chicken, the degree of heating, water temperature and immersion time. Hot, cold and repeated many times, brine hot brine steeped chicken cooked, cold brine seepage occasionally. Make the green apple skin cool meat, bone all relish. A thin layer of grease on skin with sweet but not greasy. Through multiple processes make chicken with green apple, contains a variety of flavor, feel the teacher"s scheming.

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