Name: 讓戈登拉姆齊與理察布萊斯教你升級雞肉料理！| 頂級廚房 (Upgrade Your Chicken Recipes with Gordon Ramsay & Richard Blais | Next Level Kitchen)
Uploaded: 2025-11-17T17:33:20.000Z
Duration: 15 min 1 s

Well, listen, I'll go second best because I know I'll come out on top when I finish cooking.

好啦，聽著，我先選第二好的，因為我知道我煮完一定會是贏家。

Welcome to the next level kitchen, where we're taking your kitchen skills to the next level by teaching you the basic tips, great tricks, and

歡迎來到下一個層級廚房，在這裡我們要將您的廚藝技巧提升到下一個層級，教您基本技巧、絕佳訣竅，

more importantly, helping you elevate your cooking throughout.

更重要的是，全程幫助您提升您的烹飪水準。

And what better way to kick off this series than by getting deep into one of America's favorite proteins, Chicken.

而要開始這個系列，還有什麼比深入探討美國人最喜愛的蛋白質之一——雞肉——更好的方式呢？

The chicken, it has to be one of the most popular proteins anyone on the planet, right?

雞肉，它絕對是地球上最受歡迎的蛋白質之一，對吧？

Let's head to the first level and walk through some key things you may not have known about the humble chicken.

讓我們進入第一層級，一起來看看一些關於普通雞肉您可能不知道的重點。

So, for me, honestly, I'm going to be a thigh person.

所以，老實說，我會是雞腿部位愛好者。

然後雞翅嘛，你知道，我同意。

That's where the flavor is a lot of times.

So the cheat cuts are the drums and the thighs and the wings.

所以划算的部位是雞腿和雞翅。

So nine times out of 10, skin side down, poached, or even lightly floured, so they get a touch of color, but

所以十次有九次，皮朝下，水煮，或者甚至稍微裹粉，讓它們帶點顏色，但是

they need looking after because they dry out quickly.

它們需要顧好，因為很容易乾。

Breasts, really, really tough to cook because they're super lean, but they're also really healthy for you.

雞胸肉，真的，真的很難煮，因為它們非常瘦，但對你來說也很健康。

I know you're gonna go straight for those thighs.

This is a dish that I cook for the kids all the time, especially at weekends.

這是我常常做給小孩吃的料理，尤其是在週末。

It's a sticky lemon sort of saute chicken with crushed potatoes.

這是一道酸甜檸檬雞，搭配壓碎馬鈴薯。

And this is a real go to staple at the weekends, especially with a full household.

這道菜在週末非常受歡迎，尤其是有全家人的時候。

我喜歡是因為它真的不太會失敗。

And nine times out of 10, when you're cooking chicken on the bone, everyone panics about the bone and it not being cooked properly.

而且十次有九次，大家在煮帶骨雞肉時，都會擔心骨頭沒熟透。

Take your knife, get the tip, and just go through and just gently go through.

拿你的刀子，用刀尖，輕輕地劃過。

And what happens now when we start to sear those thighs, all that heat goes through to the bone, and

然後當我們開始煎雞腿時，所有的熱氣都會傳到骨頭，

there's no pink, especially for the kids, right?

就不會有粉紅色，特別是給小孩吃，對吧？

And I actually don't do the sort of Paring knife bit right there.

Okay, I'm gonna get the sticky bit in a minute.

好的，我等一下要把黏黏的部分弄好。

So we go in, whack up the gas, start off rendering that fat down, and

所以我們開始，把瓦斯開大，開始把油脂逼出來，然後

then from there, literally keep them skin side down.

從那裡開始，就讓它們皮朝下煎。

I don't like throwing away all that seasoning.

我不喜歡把所有調味料都丟掉。

Once you've seasoned your chicken, get all that season into the pan.

雞肉調味好後，就把所有調味料都放進鍋裡。

So once you've got that nice little sizzle and that sear on there, keep the heat in the pan.

這樣一來，一旦出現誘人的滋滋聲和煎過的焦香，就保持鍋裡的熱度。

Now we're going to start with the sticky caramelized lemon.

現在我們要開始做黏黏的焦糖檸檬。

I want the lemon literally just in getting nice and fragrant.

When my kids were growing up, they called this the posh chicken is the cheapest cut.

我兒子他們小時候，都叫這種最便宜的部位「豪華雞肉」。

They thought because of the stickiness and how unctuous and delicious they were, it was posh chicken.

他們覺得因為它黏黏的、又滑潤又美味，所以是豪華雞肉。

If you got your kids eating chicken thighs.

My kids may be not as posh, but, like, you know, living in California, super into fitness.

我的孩子們可能沒那麼講究，但在加州生活，他們非常注重健身。

They want the chicken breast, even though it kills me, Gordon, as a chef, sometimes to cook a boneless, skinless chicken breast.

他們想要雞胸肉，雖然這讓我很痛苦，Gordon，身為一個廚師，有時候要煮無骨去皮的雞胸肉。

Now, what do I love about chicken breast is that it is lean.

現在，我喜歡雞胸肉的原因是它很精瘦。

You have to be really careful about it, and

you want to make sure that you don't overcook it.

So to not overcook it, what I'm going to do is a technique called butterflying the breast.

所以為了不要煮過頭，我接下來要做一個叫做「蝴蝶切」雞胸肉的技巧。

And what I'm just going to take is my paring knife and then just make a little bit of an insert into the actual breast filet right here to sort of open it up, sort of make it into this heart shape.

我會拿我的削皮刀，然後在雞胸肉的部位劃一刀，把它打開，變成一個愛心形狀。

And what that's going to do is it thins out the chicken.

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讓戈登拉姆齊與理察布萊斯教你升級雞肉料理！| 頂級廚房 (Upgrade Your Chicken Recipes with Gordon Ramsay & Richard Blais | Next Level Kitchen)

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