ViuTV Chef Ricky’s Dior Egg 《出得廳堂》張錦祥師傅:香檳啫哩溫泉流心蛋

 

材料 Ingredients:

雞蛋    Egg                                          10 隻

蛋白  Egg White                                1 隻

凍雞湯    Cold Chicken Soup         1000克 gram

雞胸肉   Chicken Breast Meat       300克 gram

香檳       Champagne                       30克 gram

魚膠片  Gelatine                              12片 slices

做法 Methods:

  1. 將雞蛋放入一鍋70℃ 的熱水內浸煮17-20分鐘,煮成溫泉蛋後撈起。 Boil eggs in 70℃ hot water for 17-20 minutes
  1. 將煮好的溫泉蛋打開放進一盤清水內,把溫泉蛋的蛋清沖洗掉。Peel the eggs and put them into water to wash away the remaining egg white.
  1. 把沖洗好的溫泉蛋放進一鍋大滾水內烚2-3分鐘,使蛋白形狀更穩定和圓滑,之後撈出放入冰水內冷卻,待用。Boiled the eggs again in hot water for 2-3 minutes then put them into ice water for later use.
  1. 將雞胸肉剁成肉碎。把蛋白加進雞肉碎內攪勻。再加入凍雞湯,攪拌至完全混和。Minced the chicken breast, add egg white and stir well. Mix it with cold chicken soup.
  1. 把混好的凍雞湯倒進小湯煲內,開大火,用長柄木匙不停攪拌,直至雞湯溫度達至約90℃ 時,停上攪拌,收慢火,這時雞肉會慢慢形成一團肉餅狀浮上湯面,此時將火收至最小,繼續再慢煮20分鐘,最後用綿布將清湯過濾隔渣,待用。Put the mixed chicken soup into a small pot, stir and cook it until the temperature reached 90℃.  Turn to low heat when you see the chicken meat start floating, cook for 20 minutes more. Use a clean cloth to filter the soup.
  1. 將魚膠片放入冰水內浸軟,撈起放進熱雞清湯內,攪碎至完全溶和,最後拌入香檳,待用。Soaked the gelatine into ice water until soft. Drained and put them into the clear chicken soup. Mix well then add Champagne.
  1. 在鐵模內先注入約四分三厘米厚度的香檳啫喱,之後放入雪櫃冷凍定型。從冰水內撈出溫泉蛋,抹乾水份後,將溫泉蛋小心放置在已定型的香檳啫喱上,再注入香檳啫喱至蓋過蛋面,放回雪櫃冷凍至完全定型。把剩餘的香檳啫喱放進雪櫃內冷凍。Filled  a mold with 3/4 cm Champagne jelly then put into the fridge. Drained the eggs, remove any water. Put it into the mold and filled more Champagne jelly liquid until cover the egg. Put it back to the fridge until firm.
  1. 將香檳啫喱蛋脫模,擺放在碟子中央,再將餘下的香檳啫喱切粒圍邊。

特別鳴謝: ViuTV 《出得廳堂》提供 張錦祥師傅 食譜