【過節斬雞】新手咪手起刀落 大廚教落:頸胸先𠝹一刀

過時過節,中國人都必定有隻雞。如果自己做白切雞,就必須要學識斬雞。請來雲來軒行政總廚保哥教我們如何斬雞。別看街巿檔斬雞都手起刀落,自家斬雞,尤其生手者,這是大忌,最穩妥的做法是於頸胸等較硬的位置先𠝹一刀,胸位甚至可分三次才斬下……箇中也有不少小竅門。而且雞斬得好,更可減廚餘免造成浪費呢!

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