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A Handy Guide To Chicken Cuts! 雞隻不同部位的奧妙!

Talk about versatile ingredients and you simply have to mention chicken. The different cuts of a chicken all have their own characteristics and are great bases for delicious dishes — if they are used right! Here’s our handy guide to a few major chicken cuts and what you should know about them to turn them into fantastic dishes.

當我們談論「萬能」食材時,有一種食物一定會被提起——雞。您知道嗎?雞隻的不同部位都有其特色,若運用得當,必定可令美味餸菜生色不少!以下將會介紹雞隻的不同部位,就讓我們來看看如何讓雞隻變成美味又吸引的餸菜吧!

 

  1. Breasts 雞胸肉

They are popular among people who are keeping fit as they are the leanest parts of the chicken. Apart from boiling your chicken breasts, you can cook them in whatever way you want: pan-fry, stuffing, bake, roast or barbecue. Just remember not to overcook them as they will become dry easily. You may add sliced chicken breasts into Caesar salad for a healthy meal. You may also add chopped or diced chicken breasts into fried rice.

雞胸肉是全雞隻最瘦的部分,所以受到不少瘦身人士的喜愛。除了水煮雞胸肉,您還可以使用任何您想用的方法加以烹調,例如:煎炸、烤焗、燒烤、作餡料等等。由於雞胸肉很容易變得又乾又硬,所以千萬不要把它煮得太熟,否則難以入口。您可以把雞胸肉切成薄片,加在凱撒沙拉中,製作一頓健康的餐點。另外,您也可以在炒飯中加入已切碎或切丁的雞胸肉,變成美味的一餐。

 

  1. Wings 雞翼

Chicken wings have thick skin and are rich in fat, which make them succulent and crispy when roasted, grilled or barbecued. You can enhance the flavour by coating them with a sweet honey glazing. They are also popular here in Hong Kong as home-cooked dishes: curry chicken wings, braised coca-cola chicken wings and braised soy sauce chicken wings. Bonus tip: add potatoes to stew and simmer until they are tender. They will absorb the sauce and become extremely scrumptious!

雞翼有一層頗厚且充滿脂肪的外皮。因此,經過烤焗或燒烤的雞翼都會變得鬆脆及肉汁滿溢,十分吸引。另外,被塗上甜蜜糖醬料的它們會變得更加美味,是不少人的至愛。雞翼也可與不同的食材加以配搭,當中香濃咖哩雞翼、甜蜜可樂雞翼及咸香豉油雞翼都是香港人頗受歡迎的家常菜。溫馨小提示:加入薯仔與雞翼一起燜煮,被煮得軟綿的薯仔會吸收湯汁,變得極之美味,十分值得嘗試!

 

  1. Drumsticks 雞槌

Drumsticks are also a big barbecue favourite. Great for roasting, grilling or barbecues, their crispy skin complements every meaty and succulent bite. Drumsticks are also perfect ingredients for one-pot dishes such as curries which are simple and convenient as they don’t leave you with too much washing up. Want to some finger food for parties? You can deep-fry the drumsticks and serve them with spice or chutney. Your friends are going to love them!

雞槌十分適合用於燒烤。被燒烤或烤焗過的它們會變得更為香脆和多汁,加上啖啖肉的質感,真是令人回味無窮!雞槌與咖哩這些一鍋就可完成烹調的菜式十分相配,可減輕您烹飪後煩瑣的清理工作,可謂是懶人們的必備食材!若您想製作一些派對小吃,配上香料或酸辣醬的香炸雞槌必定是您的不二之選!這菜式肯定可令您的朋友們都為其著迷!

 

  1. Thighs 雞上髀

Many people’s favourite cuts of chicken are the thighs. Their firmer meat and tender texture are incredibly pleasing and mouth-watering. Roast the thighs with their skin on and the crispy and juicy chicken thighs will definitely amaze you. They are also ideal for making kebabs or a tray-baked dish with potatoes and vegetables. You can also stir-fry sliced or diced thighs with vegetables such as bell peppers or mushroom, or fruits such as mango or pineapple.

雞上髀是不少人最喜愛的部位。它結實的肉質與軟腍的口感極為吸引,令人口水直流。經過烤焗的連皮雞上髀會變得又脆又香而且充滿香濃的肉汁,絕對能帶給您驚喜!雞上髀也是製作烤肉串和薯仔蔬菜烤盤的必備材料,您也可以使用已切碎或切丁的雞上髀肉與蔬菜(甜椒,蘑菇等等)或水果(芒果,菠蘿等等)一起翻炒,必定是色香味俱存!

 

  1. Whole chicken 全雞隻

If you want to enjoy all the cuts at a time, why not choose a whole chicken? You can enjoy its original flavours by simply steaming it the classic Chinese way, serving it with a ginger scallion sauce. Poaching is also a good way to retain its flavours and feel free to add vegetables to make yourself a soothing veggie chicken soup. Of course, you may enjoy it roasted too, from simple salt and pepper seasoning to a lemon and herb stuffing.

若您想享受雞隻的所有部位,您為何不考慮使用全雞隻?中國傳統式的清蒸雞隻配上薑蔥豉油是品嘗雞隻真味的好方法,絕對能讓您齒頰留香。另外,加入蔬菜等材料製作一鍋清炖香雞湯也是保留雞隻原味和精華的好法子!當然,您也可以用鹽巴和胡椒為雞隻作簡單的調味或用檸檬及香料作釀料,再把雞隻加以烤焗,這必定是讓您食指大動的餸菜。

 

They say the world is your oyster… Oddly enough, when you’re looking for nutritious and delicious meals, chicken may just be your oyster!

在英語中有一句諺語:「整個世界都是您的牡蠣。」(The world is your oyster),意思是指「整個世界可以任您遨遊」。說來也怪,當您看見眼前這香氣誘人,美味無窮的菜式,雞肉可能就是您的牡蠣!

 

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