成師傅 - 奇味雞煲醬

成師傅 - 奇味雞煲醬

Master Shing - Chicken Pot Spices Paste

奇味雞煲醬特色在於香辣惹味，味道自然醇厚。
成師傅嚴選來自四川郫縣的豆瓣醬、朝天乾辣椒、漢源花椒、八角、桂皮、草果、小茴香、白豆蔻等多種材料。加上產自二澳農場的蒜頭，以手工慢火熬煮、提其精髓而成。
奇味雞煲醬可配合不同烹調方法，除了用以製作雞煲，更可加入撈麵、涼拌、菜餚，亦能作為蘸醬或打邊爐醬料，以增添美味。

成師傅從事餐飲業38年，曾任職於半島酒店、凱悅酒店、深灣遊艇會、陽明山莊、戶井飲食集團、海洋公園及鴻星飲食集團等高級食府。自2014年起為金融機構製作商務午餐及員工膳食，概括烹調刺激味蕾的東南亞菜、精緻巧手的西式佳餚、異國風情的韓日美食及滙聚南北的中式美饌等等。

Chicken Pot Spices Paste is deliciously spicy and full of flavours.
Chef Sing handpicks ingredients such as broad bean paste from Sichuan Pixian County, dried chilli, Hanyuan Sichuan Pepper, star anise, cassia, tsaoko amomum fruit, cummin, whitefruit amomim fruit, etc.  In addition, garlic from Yi O farm is added to the paste, then it is simmered down to create our Chicken Pot Spices Paste. 
The paste can be used to make spicy chicken hotpot, it can also enhance flavours for a wide variety of dishes such as lo mein, salad, hotpot or even be used as dipping sauce.

Master Shing has been engaged in the restaurant and catering industry for 38 years. He worked in high-end restaurants such as Peninsula Hotel, Hyatt Hotel, Aberdeen Marina Club, Hong Kong Parkview, Toi Restaurant Group, Ocean Park and Super Star Group. 
Since 2014, he has been producing business lunches and employee meals for financial institutions, including taste-stimulating Southeast Asian cuisine, exquisite and Western cuisine, exotic Korean and Japanese cuisine, as well as Chinese delicacies from the north to the south, etc.

成分：蒜蓉、磨豉醬(大豆) 、柱侯醬(大豆)、郫縣豆瓣醬(大豆)、糖、鹽、花椒油、孜然粉、青花椒粒、川椒粒、四川辣椒粉、四川粗辣椒粉、芥花籽油、八角粉、玉桂粉、白豆寇、草果、小茴香

Minced garlic, ground bean paste(soybean), chu hou paste(soybean), Sichuan Broad Bean Paste(soybean), sugar, salt, Szechuan peppercorn oil, cumin powder, Sichuan green peppercorn, Sichuan red peppercorn, Sichuan chilli powder, Sichuan chilli flake, canola oil, star anise powder, cinnamon powder, whitefruit amomim fruit, tsaoko, fennel seed