星期四, 2月 28, 2008

WT: 路絲瑪莉烤雞 (Baked Rosemary chicken)

非常濃味既雞, 烤雞方法係來自燒羊架呀, 我見屋企仲有好大樽dijon 芥辣, 所以就決定用黎整雞呀

雞煎完, 個皮好脆, 口感比較好呀, 不過, 好味既野, 通常都非常唔健康呀, 雞皮好肥, 所以, 要先中慢火乾煎 (非常重要, 快火會好快膿)逼出肥油先好呀

仲有, 唔好諗著雞未熟就放入焗爐呀, 咁烤法一來要好耐, 二來出黎效果未必滑呀, 最好先煎封外表, 再係鑊中, 加少少水蒸熟呀, 咁就可以慳好多時間去做好哩個菜啦

記著, 每人焗爐火力不一, 所以要自己執生呀, 記得要先預熱, 同埋焗時唔好成日打開, 就應該無問題啦

正所謂: 路絲瑪莉烤肥雞, 香口惹味無得揮

味道香濃好味, 唔錯 

烹調時間: 60分鐘左右

材料 Ingredients:
1- 雞全脾4隻,洗淨 (4 whole chicken legs)
2- 蒜蓉2湯匙 (2 tbsp chopped garlic)
3- 乾蔥頭1粒, 切粒 (1 chopped shallot)

調味料 Seasoning:
1- dijon 芥辣適量 (a bit of Dijon Mustard)
2- 路絲瑪莉香草適量 (a bit of Rosemary)
3- 鹽少許 (a bit of salt)
4- 麵包糠適量 (a bit of breadcrumb)

做法 Methods:
1- 雞先分開鎚和脾, 切去多餘脂肪, 用少許鹽, 黑椒粉醃10分鐘
2- 中慢火燒熱平低鑊, 不用加油, 放入蒜蓉乾蔥略炒, 再放入雞件, 皮部份要先向下受熱, 煎至皮變金黃, 就轉另一面, 雞鎚則不時要滾動, 煎至四面金黃
3- 慢慢加約半杯水, 蓋上蓋焗(約3-5分鐘)或直至雞肉全熟, 盛起待涼
4- 將涼了的雞肉皮上(肉和骨則不用)平均塗上芥辣, 再平均灑上路絲瑪莉香草, 鹽, 最後才用麵包糠包好表面
5- 焗爐300華氏預熱, 用烤模式, 放入雞件, 烤至表面金黃脆口即可 

1- Separate the chicken drums and legs.  Cut the fat off.  Marinade it with some salt and black pepper for 10 min2
2- Heat the pan with medium heat.  Stir-fry the garlic and shallots.  Put the chicken where the skin facing to the pan cook until it turns brown.  Flip it over.  For the chicken drums, rolls it evenly until the skin turns brown.
3- Add about half cup of water and cook with closed lid for about 3- 5 mins or until it is done.  Put it aside and let it cools down
4- Spread the mustard on the chicken skin evenly.  Spread the rosemary evenly on the mustard.  Cover the skin with the breadcrumb.
5- Pre-heat the oven under 300 F.  Use bake mode.  Bake the chicken until the surface turns brown and crispy


貼士:


1- 雞皮超肥, 不落油煎可以逼出雞油, 吃時就不會好油膩了
2- 焗爐火力不一, 小心不要太大火把雞焗膿
3- 用水焗熟雞肉比入焗爐烤熟, 更快, 更滑
4- 麵包糠非日式那種, 比較幼身的一種
5- 煎雞皮時, 記得記得要先中慢火乾煎, 否則好快膿

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