哈嘍，各位愛美食的朋友們！今天，來給大家分享一道硬菜！說到雞肉的做法，那可真是五花八門，但要論起哪道菜最能體現雞肉的鮮美本味，又能讓人吃得酣暢淋漓，我心中的TOP3里，蔥油手撕雞絕對榜上有名！誘人的雞皮，絲絲分明的雞肉，浸潤在香氣撲鼻的蔥油里，好吃到停不下來！現在，我們一起來制作。

食材準備：

主料：鮮嫩 三黃雞1只或雞腿4個

去腥用料：生姜、蔥白、料酒2湯匙

蔥油用料：香蔥一小碗、食用油80-100毫升、姜絲少許、大蒜2-3瓣

調味汁：生抽3湯匙、蠔油1湯匙、白糖1小勺、鹽少許、香油幾滴

其他：冰塊和涼白開

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制作步驟：

1.雞肉處理干凈，找一個深一點的鍋，放進去，加入足量的冷水，再來去腥三件套：生姜片，兩三段蔥白，淋入兩湯匙料酒。大火燒開后，用勺子撇去浮沫。

2.撇干凈浮沫后，轉中小火，蓋上鍋蓋，煮20-25分鐘。用筷子在雞腿最厚的地方扎一下，如果沒有血水滲出，說明熟透啦。煮好后，別急著撈出來！關火，讓雞在原湯里再浸泡10-15分鐘。

3.燜好的雞撈出來，立刻放進準備好的冰水里。雞肉在冰水里徹徹底底地降溫，大概10分鐘。雞肉完全涼透，戴上一次性手套，順著雞肉的紋理，把雞肉撕成大小均勻的細絲。雞皮也別浪費，撕成小塊一起放進去。

4.鍋里倒入食用油，油面剛開始有小波動的時候，先把姜絲和蔥白段放進去，開小火慢慢炸。蔥白段炸到微微發黃，再放入蔥綠段和蒜末，繼續小火炸。

5.炸到蔥葉變得焦黃酥脆，關火，把炸好的蔥料撈出一部分，鍋里剩下的就是我們金黃透亮、香氣撲鼻的蔥油啦！撕好的雞絲里，加入三湯匙生抽，一湯匙蠔油提鮮，一小勺白糖中和一下咸度，讓味道更柔和，再根據個人口味，加少許鹽。

6.帶著溫度的蔥油澆在調料和雞絲上，戴手套，充分地抓拌均勻，讓每一根雞絲都裹上噴香的蔥油和醬汁。

好啦，一道色香味俱全的蔥油手撕雞就大功告成啦！看看這油亮的光澤，聞聞這撲鼻的香氣，是不是已經忍不住要流口水了？夾起一絲雞肉，入口是濃郁的蔥香和醬汁的咸鮮，細細咀嚼，雞肉的嫩滑和雞皮的Q彈在口中交織，簡直是太滿足了！做法簡單，滋味卻不簡單，趕緊動手試試吧！相信我，只要你做過一次，就會愛上這個味道。

作者聲明：內容由AI生成