---
title: "貴妃手撕雞 - FoodNo1.com"
description: "本食譜詳細介紹了傳統粵式美食「貴妃手撕雞」的製作方法。從食材選購、烹飪步驟到營養價值，均有詳細說明。無論是家庭廚房還是餐廳大廚，都能輕鬆學會這道美味佳餚。Imperial Shredded Chicken"
url: "https://foodno1.com/ch-dishes-menu/poultry-type/4131-%E8%B2%B4%E5%A6%83%E6%89%8B%E6%92%95%E9%9B%9E.html"
date: "2026-06-24T02:23:51+00:00"
language: "zh-TW"
---

Featured#  貴妃手撕雞

  Food No.1   [雞鴨鵝料理](https://foodno1.com/ch-dishes-menu/poultry-type.html)    2024年11月14日    點擊數: 1727

![urc2024110704 tinified](https://foodno1.com/images/2024/urc2024110704-tinified.jpg)

貴妃手撕雞是一道經典的粵式冷盤，其雞肉鮮嫩多汁，口感細緻，搭配獨特的醬汁，風味獨特。相傳此菜因其色澤金黃，口感細嫩，如貴妃般嬌嫩，故得此名。

##### 材料 (約4-6人份)

- **主料：** 整隻雞一隻
- **副料：** 薑片、蔥段、八角、桂皮、花椒、鹽、料酒、生抽、老抽、白糖、香油、芝麻

##### 調味料

- 薑片：10片
- 蔥段：5段
- 八角：2個
- 桂皮：1小段
- 花椒：1小撮
- 鹽：1茶匙
- 料酒：2湯匙
- 生抽：3湯匙
- 老抽：1湯匙
- 白糖：1茶匙
- 香油：1茶匙
- 芝麻：適量

##### 烹飪步驟

1. **準備工作：** 雞清洗乾淨，用廚房紙巾擦乾。將薑片、蔥段、八角、桂皮、花椒放入雞肚內。
2. **煮雞：** 將雞放入鍋中，加入足夠的冷水，沒過雞身。大火煮開後轉小火，煮40-50分鐘至雞肉熟透。
3. **冰鎮：** 將煮熟的雞取出，放入冰水中浸泡10分鐘，以保持雞肉的鮮嫩。
4. **撕雞：** 將雞肉撕成均勻的雞絲。
5. **調製醬汁：** 將生抽、老抽、白糖、香油混合均勻，製成醬汁。
6. **調味：** 將撕好的雞絲放入碗中，淋上醬汁，撒上芝麻，拌勻即可。

##### 烹飪技巧

- 選擇新鮮的雞肉，口感更佳。
- 煮雞時，水量要足夠，以保證雞肉受熱均勻。
- 冰鎮的時間不宜過長，以免雞肉過於冰冷。
- 撕雞時，盡量將雞骨剔除乾淨。
- 可以根據個人口味調整醬汁的鹹甜度。

##### 裝盤建議

將撕好的雞絲擺盤，撒上香菜或蔥花，可以增加菜品的色彩和香氣。

![urc2024110711](https://foodno1.com/images/2024/urc2024110711-tinified.jpg)

##### 營養價值

雞肉富含蛋白質，低脂肪，是優質的蛋白質來源。此外，雞肉還含有豐富的維生素B族，對人體健康有益。

##### 營養成分表（每100克）

 | **成分** | 含量（約） |
|---|---|
| 熱量 | 150大卡 |
| 蛋白質 | 25克 |
| 脂肪 | 5克 |
| 碳水化合物 | 2克 |

##### 適合人群

貴妃手撕雞口感細嫩，老少皆宜。特別適合想控制體重、增肌減脂的人群。

- [ 雞 ](https://foodno1.com/component/tags/tag/%E9%9B%9E.html)
- [ 健康飲食 ](https://foodno1.com/component/tags/tag/%E5%81%A5%E5%BA%B7%E9%A3%B2%E9%A3%9F.html)
- [ 家常菜 ](https://foodno1.com/component/tags/tag/%E5%AE%B6%E5%B8%B8%E8%8F%9C.html)
- [ 雞肉料理 ](https://foodno1.com/component/tags/tag/%E9%9B%9E%E8%82%89%E6%96%99%E7%90%86.html)
- [ 冷盤 ](https://foodno1.com/component/tags/tag/%E5%86%B7%E7%9B%A4.html)
- [ 粵式美食 ](https://foodno1.com/component/tags/tag/%E7%B2%B5%E5%BC%8F%E7%BE%8E%E9%A3%9F.html)
- [ 烹飪 ](https://foodno1.com/component/tags/tag/%E7%83%B9%E9%A3%AA.html)

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