星期一, 8月 09, 2010

[通少自創]黃金右腳 (The crispy golden chicken legs)



夏天餸系列: 香燶甘脆的黃金右腳

大家好呀, 好耐無見啦, 上個星期真係忙都甩肺呀, 今多日無出blog, 大家有無掛著我先

今個星期會盡力係哩四日都出blog比大家, 希望大家多多支持啊

哩個食譜超簡單, 可以一日前整定, 焗時可以煲埋飯煮買菜, 或整啲薯仔加麵包又得, 唔需要咁辛苦就有餐好食, 係唔係好啱夏天先

有無發覺啲食譜去了google到呀, 係呀, 因為我要玩統計, 咁yahoo又無哩個function, 唯有搬去google囉, 但放心, 大家照留言係到得啦, 我一樣會照回覆的



print_icon-over.gif image by tonytsang_emotion
(password: tonytsang)

Prep 準備: N/A minutes | Cook 烹調: 40 minutes | For 份量: 4 people | Calories 熱量: 1450 (Estimated/ 估計)
材料 Ingredients
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1- 雞全脾 6隻 (6 whole chicken legs)
tonytsang and kareny recipy
2- 1湯匙 (1 tbsp of oil)
tonytsang and kareny recipy
3-
生粉2湯匙 (2 tbsp of corn starch)

醃料 Seasoning
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1- 白酒3湯匙 (3 tbsp of white wine)
tonytsang and kareny recipy
2- 新鮮百里香葉 3湯匙 (3 tbsp fresh thyme leaves)
tonytsang and kareny recipy
3- 糖1湯匙 (1 tbsp of sugar
)
tonytsang and kareny recipy
4- 新鮮露絲瑪莉葉, 切碎
3湯匙 (3 tbsp of fresh chopped rosemary)
tonytsang and kareny recipy

5- 法國第戎芥辣2湯匙 (2 tbsp Dijon mustard)
tonytsang and kareny recipy
6-
黑胡椒1湯匙 (1 tbsp of black pepper)
tonytsang and kareny recipy
8- 2茶匙  (2 tsp of salt)
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9-
蒜蓉2湯匙 (2 tbsp of minced garlic)
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10- 雞
粉1茶匙, 非必要 (1 tsp of chicken powder)
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11- 檸檬汁3茶匙 (3 tsp of lemon juice)

做法 Steps

1- 先將雞脾洗淨, 切去多餘的肥膏, 抹乾, 再和醃料撈勻, 放入雪櫃醃過夜或1小時 (圖1)
tonytsang and kareny recipy
2- 焗爐用懾氏220度, 先預熱, 將雞脾用加入生粉撈勻, 放上已用錫紙包好的焗盤上排好 (雞皮向上), 再每隻平均掃上油, 將焗爐改為
懾氏180度, 雞脾連焗盤放入焗爐35分鐘, 出爐後待5分鐘, 上碟即成
tonytsang and kareny recipy
1- Clean the chicken legs.  Remove the exceeded fat.  Dry it well.  Marinade the chicken legs with the seasoning for overnight or at least 1 hour (fig.1).
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2- Preheat the oven with 220 Celsius degree.  Mix in the corn starch with the chicken legs.  Put the chicken legs evenly on the oven rack covered by aluminum foil (where the skin is facing up).  Brush each chicken legs with the oil evenly.  Turn the oven heat to 180 Celsius degree.  Bake the chicken legs for 35 minutes.  Let the chicken rest in the room temperature for 5 minutes.  Dish it up and serve it in hot.  

tonytsang and kareny recipy

貼士 Tips
1-
焗爐的大小, 雞脾的大小都直接影響烹調的時間, 最好於25分鐘時, 取出, 用竹簽插入最厚的位置, 看看又沒有血水出, 有就要焗多10分鐘, 如果雞皮已微燶, 但仍未熟透, 就要蓋上錫紙, 那雞脾再焗耐一點也不怕燶
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2-
雞脾不即時享用, 是因為要讓表皮溫度下降, 才能令雞皮邊脆口
tonytsang and kareny recipy
3- 按這裡查看 "有關烹調術語" 的解釋
tonytsang and kareny recipy
1- The size of the oven, the size of the chicken legs will directly influence the cooking time.  It is recommended to check the chicken legs after baking for 25 minutes.  Pin a toothpick into the thickest part of the chicken leg.  Check if there is a blood coming out from the holes.  If yes, then you need to bake it 10 minutes more.  If the skin is already a bit burn, cover the chicken leg with the aluminum foil.  It will avoid over burning the chicken legs.
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2- Let the chicken rest in the room temperature will make the chicken skin crispy.
tonytsang and kareny recipy
3- Click here to understand what is the cooking terms in this recipe
tonytsang and kareny recipy

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7 則留言 :

  1. 今次需要好多香料... 不過我最愛食雞脾 <3 得閒會整下~~ :-P

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  2. 懾氏220度,咁即係華氏幾多度??同埋唔用新鮮既香料得唔得。 O:-) O:-) O:-)

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  3. 我想問呢 其實幾時先要煎封左個表面先拎入焗爐架? =-O
    因為我見有時D人會咁做

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  4. 多香料先會香嘛, 呵呵 :-P

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  5. 約475度啦, 得, 當然會無咁, 但都可以的

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  6. 以我所知, 如果你唔想焗咁耐, 又想個面香脆啲,可以煎封先焗, 有時焗扒都係, 如果由佢慢慢焗, 啲肉汁會流晒出嚟, 就唔好吃啦, 所以要視乎咩肉

    雞脾皮厚脂肪多, 唔怕佢無肉汁

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  7. 如果整雞翼...可以有多少隻呢?

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