Every Week a Chinese Recipe to Try - 南乳苹果烤鸡 Roasted chicken with rose fermented bean curd sauce and apples

Original Link: http://www.chinacaipu.com/html/nanrupingguokaoji.html

nán rǔ ping guǒ kǎo jī

南  乳 苹   果  烤 鸡  - Roasted chicken with rose fermented bean curd sauce and apples

yuánliào

原料：

liǎng bang zhòng jī yī zhī，nán rǔ（méi guī dòu fu rǔ）sān kuài， nán rǔ zhī sān tāng chí

两磅重鸡1只、           南乳（玫瑰豆腐乳）3块、           南乳汁3汤匙、

A 2lb chicken, 3 Rose fermented bean curd, 3 table spoons Rose fermented bean curd sauce

fēng mì wǔ tāng chí, háo yóu sān tāng chí, guǎng dōng mǐ jiǔ liǎng tāng chí

蜂蜜5汤匙、      蚝油3汤匙、     广东米酒2汤匙、

5 table spoons honey, 3 table spoons oyster sauce, 2 table spoons Canton rice wine

gǎn lǎn yóu sān tāng chí, ping guǒ sān zhī, shú lì zi èr shí lì

橄榄油3汤匙、       苹果3只、    熟栗子20粒

3 table spoons olive oil, 3 apple, 20 cooked chestnuts

zuò fǎ

做法：

   suǒ yǒu tiáo liào fang rù wǎn lǐ

1、 所有调料放入碗里。

Place all the flavorings into one bowl (including the bean curd)

   Yòng chā zi xì xīn jiāng nán rǔ niǎn suì, bìng jiāng suǒ yǒu yān liào jiǎo yún

2.用叉子细心将南乳碾碎，                     并将所有腌料搅匀。

  Use a fork to smash the bean curd and stir the marinade evenly.

   jī qǔ chū nèi zàng xǐ jìng hòu mǒ gān, qiē qù jī jiǎo hé jī wěi bù, dǎo shàng yān liào

3、鸡取出内脏洗净后抹干，                切去鸡脚和鸡尾部，            倒上腌料。

  Eviscerating the chicken and wipe it dry, get rid of the chicken feet and chicken tail and pickle the chicken in the marinade

   jiāng yān liào yǔ jī nèi wài róu cuō liǎng sān fēn zhōng, shǐ qí rù wèi

4、将腌料与鸡内外揉搓两三分钟，使其入味。

  Rub the marinade with the chicken inside and outside for two to three minutes to make it tasty.

   jiāng jī hé yān liào yì qǐ zhuāng rù hòu de shí pǐn bǎo xiān dài zhōng, bǎ kǒu zā jǐn.

5、将鸡和腌料一起装入厚的食品保鲜袋中，把口扎紧。

fang jìn bīng xiāng yān zhì bā dào shí èr xiǎo shí, měi gé sì xiǎo shí gé zhe bǎo xiān dài fān dòng yī cì jī shēn

放进冰箱腌制8-12小时，每隔4小时隔着保鲜袋翻动一次鸡身，

shǐ jī ròu yān tòu, yòu bù zhān shǒu

使鸡肉腌透，又不粘手。

Place the chicken and the marinade in a thick fresh bag and seal it. Place the bag in the frige for 8-12 hours, make sure you flip the chicken without opening the bag every 4 hours so the chicken gets well marinated and does not turn sticky.

   qǔ chū yān hǎo de jī. Jiāng ping guǒ qiē chéng xiǎo kuài. Bāo chū lì zi ròu

6、取出腌好的鸡。     将苹果切成小块。                       剥出栗子肉。

(After 8-12 hours) you can get the chicken out of the fridge. Slice the apples and get the chestnuts ready.

   jiāng ping guǒ hé lì zi zài yān liào lǐ bàn yí xià lāo chū

7、将苹果和栗子在腌料里拌一下捞出。

   Stir the apple and chestnuts into the marinade and have it ready on plate.

   jiāng má jiàng dà xiǎo de ping guǒ kuài yǔ lì zi tián jìn jī dǔ zi lǐ

8、将麻将大小的苹果块与栗子填进鸡肚子里。

   Fill the apple slices and chestnuts into the chicken stomach.

    yòng yá qiān jiāng jī dǔ zi kāi kǒu chù fēng shàng.

9、用牙签将鸡肚子开口处封上。

   Seal the chicken stomach with toothpick.

    kǎo pán nèi pū shàng xī zhǐ, fang rù ping guǒ, jī xiōng cháo shàng bǎi rù

10、烤盘内铺上锡纸，             放入苹果，        鸡胸朝上摆入，

bìng zài biǎo miàn shuā yì diǎn gǎn lǎn yóu. Kǎo xiāng tí qián fēn zhōng dù yù rè hòu,

并在表面刷一点橄榄油。                      烤箱提前10分钟220度预热后，

jiāng kǎo pán fang zài kǎo xiāng, tong yàng wēn dù kǎo yī gè bàn xiǎo shí zhì liǎng gè xiǎo shí

将烤盘放在烤箱中下层，           同样温度烤一个半小时至两个小时。

zhè ge shí cháng lǐ bāo hán le zhōng tú jiāng jī qǔ chū shuā liào děng suǒ xū shí jiān

这个时长里包含了中途将鸡取出刷料等所需时间。

Place a tinfoil on the bake ware, add in the apple slices, and the chicken. Brush the marinade on the chicken, after warm-up the overn for 10 mins at 220°C, place the bake ware in. Bake the chicken at same temperature for 1 and a half hrs to 2 hours.(including time for brushing marinade)

     měi gé èr shí fēn zhōng huò bàn xiǎo shí qǔ chū jī, shuā shàng yān liào.

11、每隔20分钟或半小时取出鸡，                         刷上腌料。

    Every 20-30 mins you need to brush the marinade on the chicken.

    szhè yang chóng fù, zhí zhì kǎo zhì chéng shú.

12、这样重复，          直至烤至成熟。

     Repeat until the chicken is cooked.