看過Heston Blumenthal 電視節目和you tube upload 之後，心思思想自己係屋企試下佢既perfect roast chicken. 跟足所有既材料及步骤來做，雞就非常juicy，但始终只係得個醎字，差咁啲咁，今次下了沙姜粉，味道即時提升。也改良了他的做法。
I have watched Heston blumanthal's show on you tube about the so called Perfect Roast Chicken. I have been thinking about cooking one like that. I followed the exact step and the chicken seems exceptionally juicy but not just taste salty not much flavoring in it. Something is missing there. Then I have altered the recipe and use some Chinese herb (pronounce "sa kueng" powder and use a lot less water. It's not just improving the taste but can maintain the moisture in the chicken as well.
Heston 既原本recipe 可以係YouTube search Heston's perfect roast chicken. 我的recipe 如下：
材料：
水 1杯
海盬10g
沙姜粉5g
走地雞 约1.5kg
You can download Heston's original recipe but here is mind.
Ingredients:
1. Cup water
10g sea salt
5g "sa kueng" powder
1.5 kg free range chicken
洗好的雞在翼部份折断，攤平，抺干，把醃料內外塗一片，放雞及餘下的醃料一起放入大蜜實袋放雪柜醃24小時。
焗前30分把雞從雪柜取出回溫。
熱焗炉90c，焗1.5小時，再用250c焗10分钟，中間反轉一次，用溫度計check雞肉温度70c，放在室温攤45分钟才切開分吃，千万唔可以既食，這是保持雞肉濕潤的方法。
做出來有盬焗雞既效果，值得一試
Method:
Washed the chicken thoroughly, and wipe it dry with towel. Break the wings where they joined to the body to flatten the wings so when it cook, the underarm is open to allow even heat through.
Mixed all the marinate ingredients with water and rub it around the inside and outside of the chicken. Put all the remaining marinate into a zip lock bag with the chicken and turn it a couple of time while refrigerate in the fridge for 24 hours.
Remove chicken from fridge 1/2 hour before cooking.
Preheat oven to 90c and roast for 1.5 hours. After 1.5hours, turn the heat up to 250c and cook another 10 mins and turn the chicken once top and bottom during these 10 minutes.
Rest in room temperature uncovered for 45 minutes before serving.
感謝 Morning Tea 提供以上資料
Morning Tea的網誌:http://morningteasydney.blogspot.hk/
