---
title: "蒸鹹雞 - FoodNo1.com"
description: "FoodNo1.com 自 1999 年成立至今超過 26 年，專注分享港式家常菜、健康食譜與生活煮意靈感。每日更新「三餸一湯」搭配、時令湯水、低脂少油、素食、進補與食療配方，讓你輕鬆煮出暖心又營養的餐桌味道。加入我們的美食圈，一起交流煮食心得與廚房故事。"
url: "https://foodno1.com/ch-dishes-menu/poultry-type/2835-salty-chicken.html"
date: "2026-05-30T17:30:12+00:00"
language: "zh-TW"
---

#  蒸鹹雞

  YouareChef   [雞鴨鵝料理](https://foodno1.com/ch-dishes-menu/poultry-type.html)    2012年12月16日    點擊數: 15791

![salty-chicken](https://foodno1.com/images/food/salty-chicken.jpg)

####  肉嫩鹹香，非常好吃，可一家大小享用

![fno1-materials.png](https://foodno1.com/images/menu/fno1-materials.png "fno1-materials.png")

- 鮮雞 1隻

![fno1-spice](https://foodno1.com/images/menu/fno1-spice.png)

- 粗鹽 適量/足夠塗勻雞身表面及肚膛內為準

![fno1-method.png](https://foodno1.com/images/menu/fno1-method.png "fno1-method.png")

1. 雞宰好，斬去雞爪，清洗乾淨，抹乾雞身水分
2. 用粗鹽均勻地塗抹在雞身上，包括肚膛內也要抹勻粗鹽
3. 用保鮮紙將整隻雞包好，放入雪櫃冷藏，醃過夜
4. 把醃好的雞用清水沖洗乾淨，抹乾雞身水分
5. 燒熱滖水，大火隔水蒸約 14-16 分鐘，視乎雞身大小
6. 雞蒸熟後，在雞身上塗上熟油，以保持雞皮潤澤
7. 將雞斬件，即可上碟

![foodno1-signoff](https://foodno1.com/images/fno1/foodno1-signoff.png)

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