奔放潑辣的山城口水雞 ｜#風味居  Chicken fillet in Sichuan chilli sauce  口水雞在港澳的川菜館中，往往因南方人不好辣而改動了麻醬和紅油的比例，和正宗川味差之毫釐，繆以千里。  Saliva Chicken is often twisted it’s original version, for south-asian’s chili-shy palate. With less chilli and more sesame sauce invited to the dish.  在澳門，星際風味居做的口水雞從選材、做法和食味來說都十分正宗，那紛陳複雜的麻辣鮮香，對得起這菜式「名馳巴蜀三千里，味壓江南十二州」的美稱。 主廚陳植強經常會親自到四川市集挑選地道辣椒製作獨特的口水雞紅油醬汁，（因為辣椒按季節氣候變化，其香氣和食味也不盡相同。）再加上八角、桂皮和草果等香料，令味道層次更豐富，佐以花生碎和芝麻搭配滑嫩的雞肉(雞肉嫩滑的秘訣是上桌前才砍雞。），帶來百花齊放的味覺刺激，是米芝蓮兩星的水準，過癮！  In Macau #FengWeiJu, Chef #ChanChekKeong will handpick the top-quality chili to craft the Saliva-chicken in Sichuan bi-weekly, as it’s quality is varied by seasonality. The sauce has layers of numbness, spiciness and aroma thanks to those chillies and the use of star anise, cinnamon and different herbs. The chicken is chopped before serving to achieve tenderness, served with peanut and sesame sauce, typing this making me to crave for all these vibrant flavours which is Michelin 2-star worthy.    #MacauEat #MacauFoodie #Macaufoodblogger #MacauIG #Macao #Macau #WowMacau #MacauTravel #MacauLife #MacauFood #MacauDrink #Macaulifestyle #HongKong #HongKongFood #HongKongeEat  #BestFoodWorld #Eater #FineDiningLovers #Asias50Best #MichelinGuide  #澳門吃貨 #澳門美食 #澳門 #口水雞