在美食的江湖里，總有那么幾道菜，無需復雜的烹飪技巧，卻能憑借純粹的滋味驚艷味蕾。干蒸雞便是其中的佼佼者！熱氣騰騰的雞肉，帶著食材原有的鮮香，每一口都嫩滑多汁，連骨頭縫里都浸滿了誘人的香氣。今天，就把這道簡單易學的家常干蒸雞做法，分享給大家，快試一試！

買回來的一只處理好的三黃雞清洗干凈，特別是雞肚子里面，要徹底沖洗。然后，將雞斬成大小均勻的大塊狀，麻將大小。斬好的雞塊用清水浸泡30分鐘，泡出血水，然后反復沖洗，瀝干水分，擦干凈。

雞塊放入一個大碗中，加入1小勺鹽、一小撮糖、1大勺生抽、1勺蠔油、1勺料酒、少許老抽、少許白胡椒粉。用你干凈的小手，給雞塊來個“全身按摩”，確保每一塊雞肉都均勻地裹上腌料。然后加入1勺玉米淀粉，再次抓勻。最后淋上1勺食用油，抓勻后，封上保鮮膜，放入冰箱冷藏腌制50分鐘。

第三步：

姜切絲，蔥白切段，蔥綠切成蔥花。取出腌制好的雞塊，將姜、蔥均勻鋪在盤子底部，雞塊均勻地鋪在輔料上面。蒸鍋中加入足量的水，大火燒開。水開后，將裝有雞塊的盤子放入蒸鍋中，蓋上鍋蓋，保持中大火蒸15-20分鐘。

第四步：

雞肉蒸好后，先別急著取出，關火后，在鍋中虛蒸2-3分鐘，這樣能讓雞肉更加鮮嫩。取出后，撒上預留的蔥花，淋上少許熱油，激發出蔥花的香味。一道香噴噴、滑嫩嫩的干蒸雞就大功告成啦！

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揭開鍋蓋的剎那，熱氣裹挾著濃郁的香味撲面而來，光是聞著就讓人垂涎三尺。夾起一塊雞肉，輕輕一咬，鮮嫩的肉質在舌尖化開，醬汁的咸香與雞肉的鮮甜完美融合。無論是配米飯，還是下酒，這道干蒸雞都是絕佳選擇。快動手試試，把這份美味端上自家餐桌吧！