脆皮烤鸡/Crispy Roasted Chicken

在家自己做脆皮烤鸡， 卖相肯定是会比外头买的逊色。 但是有一样我们可以肯定的，那就是食材的品质和卫生。 我们要吃的是口感，味道和健康， 不是吗？！还有经济实惠。

材料 ： 2kg 净鸡1只。

（A) 在一小碗内混合以下腌料：(In a container, mix together:)
       盐- 1½汤匙( Salt - 1½Tablespoon)
       糖- 2汤匙(Sugar - 2 Tablespoon)
       桂皮粉- 1茶匙 (Cinnamon powder- 1 teaspoon)
       胡椒粉 - 1/2茶匙（Ground Pepper- 1/2 teaspoon)
       五香粉 - 1茶匙（Chinese 5-spice powder）
       花雕酒- 1汤匙  (Yellow rice wine - 1 tablespoon)

1.  把（A) 料倒入洗净的鸡肚腔内平均涂开， 用钢签在肚内肉厚的部位刺几下让腌料容易渗透。力道可要拿捏好， 小心可别把鸡皮刺穿！更别刺伤自己的手！！
Pour mixture (A) into the chicken's cavity and rub evenly. From inside the cavity, use a skewer to poke several times, especially the breast (thick) part to ensure a better marinate process.  Be careful not to puncture the chicken's skin and hurt yourself accidentally. 

2.  用钢签或竹签把开膛的部位别上（缝密）。收在冰箱内隔夜， 或最少腌3小时。把腌好的鸡挂好， 就可以开始烫鸡的步骤了。
Pin up the opening using a skewer and let the chicken sitting in the refrigerator overnight or at least 3 hours. After which we can start the scalding procedure.

3. 烫皮：在炒菜锅内烧开1500ml的水，把沸水重复的淋在鸡的表皮至鸡皮紧缩（大约十来下吧）。
Hang the chicken above  a wok of boiling water (about 1500ml), repeat bathing ( about 10 times or so) the duck with the boiling water until the chicken's skin shrank.




(B) 脆皮上色料: (Crispy Skin Coloring)
热水- 150cc    (Hot water - 150ml)
麦芽糖或蜜糖- 2 汤匙 (maltose syrup or honey - 2 tablespoon)
老抽 - ½茶匙
盐 -  1 茶匙  （ salt- 1 teaspoon）
白醋/水果醋 - 2 汤匙 （Vinegar or Apple Cider Vinegar - 2 Tablespoon）

4.  把烫好鸡皮的沸水倒剩下大概半小碗（150cc）的分量在锅内， 调开麦芽糖， 盐，老抽及醋。
Discard most of the boiling water used for scalding the chicken, keep about 300ml boiling water in the wok, pour in the Crispy skin coloring ingredients, stir to dissolve.

5.  不断的重复往鸡皮上冲，至皮挂上色。
 Keep bathing the hot mixture onto the chicken's skin until skin colored.

6.  把上好色料的鸡挂起， 用电风扇吹4～6小时至鸡皮乾锢。 天气热时， 请挂在冷气房内吹风扇。
Hang the colored chicken in front of a spinning electric fan for 4~6 hours or until skin dried, keep this procedure in an air conditioned room during hot season.


6.  把吹干皮的鸡挂进预热的 炭烤炉内，先烤背面30分钟， 在转过来烤胸面30分钟。
Hang the dried chicken in the preheated charcoal stove, roasting the back first for 30 minutes, then another 30 minutes for the breast side or until finely done.

7. 如果用电烤箱， 先把烤箱用上下火预热至200度C， 把鸡放在烤盘的内烤架上，鸡胸向上，盖上铝箔，先烤50分钟，
If you are using an electric oven, preheat the oven using BAKE mode (upper and lower heating) to 200 degree C, place the chicken in breast up position in a roasting pan lined with a metal rack, preferably a V rack, cover the chicken with aluminum foil, bake for 50 minutes. 

8.  50分钟后，这时可以选择用油炸法或是继续用烤箱烤。如用油炸法， 把鸡放进热油中炸至鸡皮金黄香脆即可。（炸时不停的把热油淋在鸡只上）如用烤箱，把温度调至180度C，去掉铝箔， 把鸡翻过背面， 继续烤15分钟。从第12分钟开始， 要注意鸡皮的情况，不要烤焦。
After 50 minutes, you can option for deep frying the chicken until the chicken's skin is crispy or continue to roast the chicken in the oven. To continue roasting, lower the oven's temperature to 180 degree C , then remove the foil, turn the chicken around (back up) and continue baking for another 15 minutes. Keep an eye on the chicken after 12th  minute of baking to prevent over burnt.

如发现有的部位已经烤的比较深色， 可用铝箔遮起，以免烧焦， 继续再烤别的部位。

Cover the darken chicken part with foil to prevent over burnt and continue the roasting process until done.

9. 之后再翻，把胸面向上， 再烤20分钟或至上色。
 Later turn the chicken breast up and bake for another 20 minutes or until the skin is done.

如发现有的部位已经烤的比较深色， 可用铝箔遮起， 继续再烤别的部位。

Cover the darken part with foil and continue roasting until done.

把烤好的脆皮烤鸡挂起（以免浸到汤汁，皮才会脆），稍微降温后才切块盛盘。

Hang up the roasted chicken to prevent soaking in the gravy to achieve crispy skin result. Cut and serve the chicken after cooled.