---
title: "雞肉全熟太老不好吃？　主廚傳授鮮嫩訣竅 - FoodNo1.com"
description: "近日受到禽流感影響，民眾對雞肉產生疑慮，尤其這類雞料理的骨頭容易帶有血水，怎麼烹煮才能安心吃呢？主廚張立峯表示，想要雞肉完全熟透仍鮮嫩多汁，只要大火煮滾15分鐘，接著浸泡25分鐘即可..."
url: "https://www.foodno1.com/foodno1dailyrecipes/dir/food-and-health/3444-2017-03-09-21-00-19.html"
date: "2026-06-29T05:14:29+00:00"
language: "zh-TW"
---

#  雞肉全熟太老不好吃？ 主廚傳授鮮嫩訣竅

  No.1 Admin   [飲食健康](https://www.foodno1.com/foodno1dailyrecipes/dir/food-and-health.html)    2017年3月09日    點擊數: 2045

 ![](https://www.foodno1.com/images/obhealthno1/2017-03/bdc65a981e.jpeg)

鹹水雞、白斬雞、醉雞，皆是不少民眾的美食名單；不過，近日受到禽流感影響，民眾對雞肉產生疑慮，尤其這類雞料理的骨頭容易帶有血水，怎麼烹煮才能安心吃呢？主廚張立峯表示，想要雞肉完全熟透仍鮮嫩多汁，只要大火煮滾15分鐘，接著浸泡25分鐘即可。

#### 認明屠檢合格標章 禽肉安心吃

張立峯表示，雖然禽流感疫情獲得控制，但仍造成禽肉買氣低迷，不少民眾不敢買、也不敢吃；事實上，購買禽肉時可以認明「屠檢合格標章」，並配合加熱完全的烹調方式，就能安全吃下肚。

#### 3步驟 挑選新鮮雞肉

張立峯分享，挑選新鮮雞肉有3大訣竅。第一，眼睛觀察，新鮮雞肉的色澤為粉紅色，且帶有光澤；第二，用手觸摸，新鮮雞肉的肉質富有彈性，且雞皮光滑無黏膩感；第三，用鼻子聞，新鮮雞肉的沒有腥味、騷味。若是冷藏時間過久，可能色澤為暗紅色、有異味，比較不新鮮。

#### 先煮後泡 雞肉鮮嫩多汁

如何烹煮雞肉才好吃呢？張立峯主廚舉例，常見的鹹水雞、白斬雞料理，料理方式為「先煮後泡」，可挑選2.5公斤的全雞，大火煮滾15分鐘、關火浸泡25分鐘，不但雞肉完全熟透，避免肉汁流失，肉質仍鮮嫩美味。

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