做法
- 做填料饭:厚底锅热酥油,下小豆蔻、肉桂、丁香、贵藜籽和月桂叶煸 60 秒。下泡好的米翻炒 90 秒。倒入 600 毫升水加一撮盐。盖盖蒸 12 分钟,再焖 10 分钟。拌入炸洋葱酥。冷却。
- 把整鸡(或羔羊)彻底擦干。粗岩盐、克什米尔辣椒粉、综合香料粉、姜蒜泥与柠檬汁调成厚酱。彻底涂抹禽身,内腔也要抹到。
- 把冷却的米饭塞入腹腔。用绳把禽体捆紧,让米饭密封在内。沿脊椎插一根铁签以求稳固。
- 点燃炭火。让木炭烧成深红、无明火状态;把禽体竖直地架在距热源约 4 米处(或使用旋转烤架)。
- 缓慢烘烤,定时旋转并刷酥油,共 75 至 90 分钟。表皮应当呈深红木色;插入大腿见汁清澈即为熟。垂直烤是俾路支传统——油脂滴下而不积淤。
- 烤的同时做香菜薄荷酱:把香菜、薄荷、青辣椒、酸奶、盐与少许柠檬汁打成酱。烤好后让禽体静置 15 分钟。在桌边切;米饭会随之倾出作为配菜。配薄饼与酱上桌。
Common questions
Can 萨吉烤全鸡/烤全羊(Sajji) be made ahead?
萨吉烤全鸡/烤全羊(Sajji) is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 90 minutes.
Is 萨吉烤全鸡/烤全羊(Sajji) spicy?
萨吉烤全鸡/烤全羊(Sajji) as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 萨吉烤全鸡/烤全羊(Sajji) vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 萨吉烤全鸡/烤全羊(Sajji) to make at home?
萨吉烤全鸡/烤全羊(Sajji) is more demanding — total time around 120 minutes plus marinating/resting where noted. Specific technique (knife work, wok hei, fermentation) makes the difference between a passable result and the real thing.
Can 萨吉烤全鸡/烤全羊(Sajji) be scaled up or down?
This recipe is written for 6 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
Sajji 是巴基斯坦西部俾路支斯坦的招牌——奎达是最有名的萨吉之城,Lehri Sajji House 等餐厅在木火旁竖直地烤整只禽与羔羊。这道菜历史上是俾路支游牧民的食物;粗盐腌渍是为了在长途迁徙中保存肉。竖直烤(与莫卧儿系横向烤串不同)是俾路支的工艺特征。卡拉奇虽也有萨吉店,但奎达原版仍被视为标准。
