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🛍 產品資訊：
台山豉油雞是廣東江門台山市的經典傳統名菜，屬粵菜系中的經典豉油皇牌菜式。以當地優質黃油雞（或黃羽雞）為主料，採用傳統浸雞技法，將整雞以老抽、生抽、冰糖、玫瑰露酒等調味料慢火浸煮而成。成菜色澤紅亮、皮脆肉嫩、鮮香滑嫩，帶有濃郁的豉香與淡淡甜香，雞皮特別香脆而富有彈性，是台山人過年過節、喜慶宴席的必備菜式，也是廣東省著名的「豉油雞」代表之一，享有「世界最好吃的豉油雞」之美譽。
🥘 食譜：
Authentic Taishan Soy Sauce Chicken Recipe
(台山豉油雞正宗家常版 – serves 4–6 people)
Ingredients
Main:
1 whole free-range yellow-skinned chicken (黃油雞 / yellow-feathered chicken, about 1.3–1.6 kg, head and feet intact if possible)
Ice water bath (enough to submerge the whole chicken)
Master soy sauce marinade (滷水汁):
500 ml good-quality light soy sauce (生抽)
200 ml dark soy sauce (老抽) – for colour
150 g Chinese rock sugar (冰糖) – do not substitute white sugar
80 ml Shaoxing wine (紹興花雕酒)
50 ml Rose dew wine (玫瑰露酒) – this is the signature flavour of Taishan style; if unavailable, replace with Mei Kuei Lu Chiew (梅桂露酒)
2 L water
6–8 slices old ginger (老薑)
6 cloves garlic, smashed
4 stalks scallions, cut into sections
3 pieces star anise (八角)
2 small pieces sandalwood bark (red sandalwood, 紫檀木 or 陳皮 + 1 small piece sandalwood if you can find it – traditional secret)
2 bay leaves
1 small piece cinnamon bark (桂皮)
1 tsp white peppercorns (白胡椒粒)
1 tsp Sichuan peppercorns (花椒, optional, very small amount)
For crisping the skin at the end:
2 tbsp cooked oil from frying ginger/scallion (or plain hot oil)
1 tsp Chinese rose wine or Shaoxing wine (to brush)
Step-by-Step Method (Traditional immersion method)
Clean the chicken: Remove any remaining feathers, trim excess fat near the cavity, rinse thoroughly. Do NOT cut the chicken.
Make the master sauce:
Put all marinade ingredients into a tall, narrow pot (important: the pot should be just wide enough for the chicken so the sauce covers it with minimal volume). Bring to a boil, then simmer for 10 minutes. Taste – it should be slightly salty and sweet. Turn off heat.
Poach the chicken (浸雞):
Bring the sauce back to exactly 95–98 °C (just under boiling, tiny bubbles at the edge).
Hold the chicken by the neck (or use a hook), submerge the whole chicken into the hot sauce for 30 seconds, then lift it out for 30 seconds. Repeat this 5 times (this tightens the skin).
After the 5th time, fully submerge the chicken (breast side down). Turn off the heat completely. Cover and let it sit for 35–40 minutes (for 1.4–1.5 kg chicken). Do NOT open the lid during this time.
Check doneness:
Insert a chopstick into the thickest part of the thigh. The juice should run clear (no blood). If still pink, cover again and let sit another 5–8 minutes in the residual heat.
Ice bath (激凍):
Immediately transfer the chicken to the prepared ice water bath for 15–20 minutes. This stops cooking and makes the skin super crispy.
Crisp the skin:
Take the chicken out, drain well. Heat 2 tbsp oil until smoking hot, carefully ladle over the entire skin. Then brush a thin layer of rose wine or Shaoxing wine over the skin.
Rest & chop:
Let the chicken rest 10 minutes, then chop into pieces Cantonese-style (through the bone). Arrange on a plate and spoon 2–3 tbsp of the master sauce (re-boiled and skimmed) over the top.
Serve with a small dish of ginger-scallion oil or just eat as-is.
Tips for authentic Taishan taste:
The rose dew wine is the soul – don’t skip it.
Never let the sauce reach a rolling boil after the chicken is inside.
The master sauce can be kept, boiled, skimmed, and reused many times (it gets better with age).
Enjoy your world-famous Taishan Soy Sauce Chicken at home!
(台山豉油雞 – 皮脆肉嫩，香氣撲鼻！)
🔅 注意事項：
