2005年10月11日星期二

Think it over......

Today day we have higher buildings and wider highways,
but shorter temperaments and narrower points of view.
We spend more, but enjoy less.
We have bigger houses, but smaller families.
We have more compromises, but less time.
We have more knowledge, but less judgement.
We have more medicines, but less health.
We have multiplied our possessions, but reduced our values.
We talk much, we love only a little, and we hate too much.

曾特首夫人教煮餸 -- 醉雞

這是我最喜愛的菜式之一 :
( 由09/10/2005 星島日報轉貼)
材料 :
光雞 1隻 約2.5斤 (當然唔計d毛)
醃雞料 :
鹽 2大湯匙
酒 1湯匙
薑 2片
葱 2條

酒料
花雕酒 3杯
凍開水 5杯
上湯 1杯
魚露 3湯匙
鹽 1湯匙
糖 1湯匙

做法
1. 洗淨及抹乾雞, 內腔尤其要抹乾
2. 用鹽搽勻雞肚內外, 再以酒抹勻雞身. 將薑,䓤放入雞肚內, 醃數小時
3. 將酒料混合後, 放入雪櫃冰格3小時凍成冰狀
4. 2小時後, 將雞放在碟上, 以大火隔水蒸30-45min
5. 將蒸熟的雞, 整隻即時放入冰凍的酒料內, 令雞迅速冷郤後, 將雞開半
6. 讓雞浸在酒料內, 再放入雪櫃. 隔天後才食用. 食前切件, 並淋上少許酒料即成.