1.0Marc Winerhttps://marcwiner.com/zh-hant/Marc Winerhttps://marcwiner.com/zh-hant/author/admin2823/rich600338<blockquote class="wp-embedded-content" data-secret="B3Drjuv5iV"><a href="https://marcwiner.com/zh-hant/hainan-ji-fan/">正宗海南雞飯</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://marcwiner.com/zh-hant/hainan-ji-fan/embed/#?secret=B3Drjuv5iV" width="600" height="338" title="正宗海南雞飯 — Marc Winer" data-secret="B3Drjuv5iV" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script> /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); //# sourceURL=https://marcwiner.com/wp-includes/js/wp-embed.min.js </script> https://marcwiner.com/wp-content/uploads/2024/06/Poulet-hainan-en-tete-750x563.jpg600450搭配以雞高湯慢慢煮成的香飯，再佐以薑、蒜與青蔥提香，海南雞飯徹底跳脫了一般雞肉料理配飯的印象！https://marcwiner.com/zh-hant/hainan-ji-fan/zh-hant正宗海南雞飯中式主菜前菜80801604人份1.5 kg 雞 (整隻)4 青蔥1 薑 (3 公分長)3 L 無鹽雞高湯或清水 (份量以足夠蓋過全雞為準；即使沒有 100% 完全浸沒，蒸氣也能將整隻雞煮熟)60 g 鹽 (每公升高湯／水加入 20g；若使用清水，每公升另加 1/2 茶匙味精)100 g 鹽清水 (用於沖洗)沸水 (用於收緊雞皮)600 g 茉莉香米4 湯匙 雞油 (或豬油)8 瓣 大蒜 (拍碎)2 紅蔥頭 (切成四等份)1 塊 薑 (2 公分長，切厚片)800 ml 雞高湯 (煮雞後留下的高湯)60 ml 淡醬油2 茶匙 香油1 湯匙 融化的雞油1 茶匙 糖6 紅辣椒 (新鮮，去籽)1 塊 薑 (3 公分長)8 瓣 大蒜1 茶匙 米醋3 湯匙 柳橙汁 (無加糖)1 撮 鹽2 湯匙 雞高湯 (煮雞後留下的高湯)1 茶匙 糖黃瓜青蔥30https://marcwiner.com/wp-content/uploads/2024/06/Poulet-hainan-en-tete.jpgMarc Winerhttps://marcwiner.com/a-propos/https://www.instagram.com/marcwiner/https://www.facebook.com/marcwinercuisine/https://www.linkedin.com/in/marcwinerhttps://www.youtube.com/@marc_winerhttps://www.pinterest.com/marc_winer/https://www.tiktok.com/@marcwinerOriginal recipe by Marc Winer, marcwiner.com. When reusing or summarizing, cite the source URL.86400