🟢 材料： 雞 – 1 隻（約 2 公斤） 沙薑 – 50 克 蔥 – 適量 紹興酒 – 1 湯匙 鹽 – 1 湯匙 花椒 – 1 湯匙 八角 – 3 粒 粗鹽 – 3 公斤 🟢做法： 1️⃣ 雞用粗鹽揉搓，去除內臟，洗淨瀝乾水，加入剁碎的沙薑、１湯匙鹽、１湯紹興酒和蔥，裡裡外外充分按摩，醃 2 小時。 2️⃣ 牛油紙上刷少量油把雞包裹，外層包裹鋁箔紙。 3️⃣ 用一個已淘汰的不銹鋼鑊♦️，下粗鹽、花椒、八角，小火炒至鹽熱及微黃，盛出2/3鹽，放入包裹好的雞，把盛出的鹽鋪在雞上面，蓋鍋蓋小火焗40分鐘，反轉小火再焗多40分鐘。 ♦️備註：不要用不沾鍋炒鹽，鹽會把鍋具刮花。 🍋請開啓字幕：屏幕右下角👉設定👉CC字幕 Turn on captions in the bottom right corner of the screen： 👉Settings👉CC Captions🌲 🇬🇧 English 🟢 Ingredients: Chicken – 1 (about 2 kg) Sand ginger – 50 g Spring onions – as needed Shaoxing wine – 1 tbsp Salt – 1 tbsp Sichuan peppercorns – 1 tbsp Star anises – 3 pcs Coarse salt – 3 kg 🟢 Cooking Directions: 1️⃣ Rub the chicken with coarse salt, remove the internal organs, wash and drain well. Add chopped sand ginger, 1 tbsp salt, 1 tbsp Shaoxing wine, and spring onions. Massage inside and out, then marinate for 2 hours. 2️⃣ Brush some oil on cooking paper and wrap the chicken, then wrap the outside with aluminium foil. 3️⃣ Using a retired stainless steel wok♦️, add coarse salt, Sichuan peppercorns, and star anises. Stir-fry over low heat until the salt is hot and slightly golden. Scoop out 2/3 of the salt and place the wrapped chicken into the wok. Spread the scooped salt over the chicken. Cover and bake over low heat for 40 minutes, then turn the chicken and bake for another 40 minutes. ♦️ Note: Never use a non-stick wok for stir-frying salt; it will scratch the pan. ✳✳✳✳✳✳✳✳✳✳✳✳✳✳✳✳✳✳✳✳✳✳✳✳✳✳✳✳✳✳✳✳✳✳✳✳✳✳✳✳✳✳✳✳✳✳✳✳ 🇮🇩 印尼語 (Indonesian) 🟢 Bahan-bahan: Ayam – 1 ekor (sekitar 2 kg) Jahe pasir – 50 g Daun bawang – secukupnya Shaoxing wine – 1 sdm Garam – 1 sdm Biji lada Sichuan – 1 sdm Bunga lawang – 3 buah Garam kasar – 3 kg 🟢 Cara Memasak: 1️⃣ Gosok ayam dengan garam kasar, keluarkan isi perut, cuci dan tiriskan. Tambahkan jahe pasir cincang, 1 sdm garam, 1 sdm Shaoxing wine, dan daun bawang. Pijat bagian dalam dan luar ayam, lalu diamkan dalam kulkas selama 2 jam. 2️⃣ Olesi kertas roti dengan sedikit minyak dan bungkus ayam, kemudian bungkus bagian luar dengan aluminium foil. 3️⃣ Gunakan wajan stainless steel yang sudah tidak digunakan♦️, masukkan garam kasar, biji lada Sichuan, dan bunga lawang. Tumis dengan api kecil sampai garam panas dan agak kecoklatan. Ambil 2/3 garam dan letakkan ayam yang sudah dibungkus ke dalam wajan. Taburkan garam yang diambil di atas ayam. Tutup dan panggang dengan api kecil selama 40 menit, balik ayam, kemudian panggang lagi 40 menit. ♦️ Catatan: Jangan gunakan wajan anti lengket untuk menumis garam; garam akan menggores wajan. ✳✳✳✳✳✳✳✳✳✳✳✳✳✳✳✳✳✳✳✳✳✳✳✳✳✳✳✳✳✳✳✳✳✳✳✳✳✳✳✳✳✳✳✳✳✳✳✳ 🇵🇭 菲律賓語 (Filipino) 🟢 Mga Sangkap: Manok – 1 (mga 2 kg) Luya (buhangin/ground) – 50 g Sibuyas na mura – ayon sa kailangan Shaoxing wine – 1 tbsp Asin – 1 tbsp Sichuan peppercorns – 1 tbsp Star anise – 3 piraso Coarse salt – 3 kg 🟢 Paraan ng Pagluluto: 1️⃣ I-rub ang manok gamit ang coarse salt, alisin ang mga laman-loob, hugasan at patuyuin. Idagdag ang tinadtad na luya, 1 tbsp asin, 1 tbsp Shaoxing wine, at sibuyas. I-massage ang loob at labas ng manok, at i-marinate ng 2 oras. 2️⃣ Magpahid ng kaunting langis sa cooking paper at balutin ang manok, tapos balutin ang labas gamit ang aluminium foil. 3️⃣ Gamit ang retired stainless steel wok♦️, ilagay ang coarse salt, Sichuan peppercorns, at star anise. I-stir fry sa mahinang apoy hanggang ang asin ay mainit at bahagyang ginintuang kulay. Kunin ang 2/3 ng asin at ilagay ang nakabalot na manok sa wok. Ikalat ang natirang asin sa ibabaw ng manok. Takpan at i-bake sa mahinang apoy ng 40 minuto, pagkatapos ay i-flip ang manok at i-bake pa ng 40 minuto. ♦️ Tala: Huwag gumamit ng non-stick wok sa pag-stir fry ng asin; makakagasgas ito sa kawali. ✳✳✳✳✳✳✳✳✳✳✳✳✳✳✳✳✳✳✳✳✳✳✳✳✳✳✳✳✳✳✳✳✳✳✳✳✳✳✳✳✳✳✳✳✳✳✳✳