舌尖上的美食 第15期:黃燜雞
Braised Three-Yellow Chicken
三黃雞-黃燜雞
According to the legend, Zhu Yuanzhang, the founding emperor of Ming Dynasty, enjoys fine wine and delicacies day in and day out after seizing the capital city. Too much familiarity breeds contempt; gradually he finds everything tasteless and unappetizing. Once the national mastermind Liu Bowen brings him a bowl of chicken, Zhu Yuanzhang praises it repeatedly after eating that and askes what it is.
相傳明朝開國皇帝朱元璋攻下京城後，天天美酒佳餚，日久生膩，食則無味，品肉無香。一日，國師劉伯溫送去一碗雞肉，朱元璋吃後讚不絕口，問：這是何物？Liu Bowen thinks for a while and says the chicken is originated from Xianju of Zhejiang. It is shaped like a gold ingot with yellow crest, feather and mouth so that it is also called ingot chicken. The small but lean body makes it delicious and nutritious. Emperor Zhu then replies with a smile, “what a chicken with yellow crest, feather and mouth!” so he names it three-yellow chicken and since then it becomes well-known and indispensable in the imperial court.
劉伯溫想了想，答曰：此雞產自浙江仙居，冠黃、羽黃、啄黃，體小肉健、美味可口、營養豐富，型如元寶，又名元寶雞。朱元璋笑曰：好一個「冠黃、羽黃、啄黃」，故賜名「三黃雞」。黃燜雞主食材爲三黃雞的雞大腿，從此，三黃雞名揚天下，同時也成了宮廷必備品之一。The main food material of braised three-yellow chicken is chicken thigh; to cater to the emperor’s taste, the chefs in the imperial kitchen cook them in constantly changing and wonderfully various ways. The favor for three-yellow chicken soon extends from the court to folks from whom many other unique cooking skills develop.
朱元璋對三黃雞贊不決口，宮廷御廚對三黃雞的烹製也是花樣百出，日新月異。宮廷的青睞擴散到民間，民間也逐漸形成了衆多的三黃雞獨特的烹調技術。
