星期三, 12月 18, 2013

[通少食譜]百里香脆黃金雞脾 (Crispy chicken legs with special seasonings)



  [Prep 準備: 10 minutes | Cook 烹調: 40 minutes| Serve 份量: 4 | Calories 熱量: 400 per serving ]
https://googledrive.com/host/0Bw0BryJFvp_tbTEzNGdSWWh3Q2M/2013-12-19-legsthyme.pdf 列印 Print (Password: tony)

.: 材料 Ingredients :.
1- 全雞脾5隻 (Chicken leg quarter, 5 pieces)

.: 調味料 Seasonings :.
1- 紅椒粉 3茶匙 (Paprika, 3 tsp)
2- 肉桂粉 3茶匙 (Cinnamon powder, 3 tsp)
3- 蒜粉 3茶匙 (Garlic powder, 3 tsp)
4- 糖 3茶匙 (Sugar, 3 tsp)
5- 鹽 3茶匙 (Salt, 3 tsp)
6- 豆蔻粉 1茶匙 (Nutmeg, optional, 1 tsp)
7- 蛋黃醬(或奇妙醬)5湯匙 (Mayonnaise, 5 tbsp)
8- 檸檬汁 2 湯匙 (Lemon juice, 2 tbsp)
9- 新鮮百里香葉碎(或乾百里香) 5湯匙 (Fresh thyme, 5 tbsp)
10- 暖水5 湯匙 (warm water, 5 tbsp)
11- 黑椒粉 1茶匙 (black pepper,  1 tsp)

 .: 做法 Directions :.
Step 1:
 
將所有調味料攪勻至順滑, 再將調味料平均塗於雞脾皮內, 醃過夜
Mix all the seasoning well until smooth.  Rub evenly the seasoning under the chicken leg skin.  Marinade the chicken legs overnight.
Step 2:
 
焗爐用200度攝氏預熱, 將醃好的雞脾放於用錫紙包好的焗盤上, 皮向下, 先焗30分鐘, 將雞脾反轉再焗15分鐘即成
*用光波爐的話, 則不需預熱
Preheat the oven with 200 Celsius.  Put the chicken legs (skin side down) on a baking rack covered with aluminum foil.  Bake the chicken for 30 minutes.  Turn the chicken legs over and bake another 15 minutes.  Serve it hot. 

.: 小貼士Cook's notes :.

1- 調味料特別是香草最好塗在雞皮下, 焗時就不會將香草燒焦變苦
2- 雞脾皮最後先焗才能令它脆口
3- 如果沒有時間醃過夜, 也就好醃它3個小時
4- 這食譜也適合於雞翼, 雞鎚, 或雞胸

1- Rub the seasoning under skin can protect the herbs when baking.
2- Bake the skin side at last 15 minutes in order to make it crispy.

3- Marinade the chicken at least 3 hours if you don't want to marinade it overnight.
4- This recipe can be used for chicken wings, thighs or breast.
 

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5 則留言 :

  1. 通少,先祝你新年快樂。

    抱歉打擾,我在你新blog找不到"焗豬扒飯"的食譜,在豬類別及飯麵類都找不到,以前save的網址因Y Blog關閉亦找不到了。

    先謝!

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  2. http://tonynkaren.blogspot.ca/2007/12/blog-post_1243.html

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  3. 親愛的通少,

    你好!我姓白,是某公營機構的公關。
    是次留言,是希望邀請閣下為即將舉行的推廣活動合作的。

    我們有更多關於是次推廣活動的資料可提供給你參考之用,麻煩你方便的話,請寄電郵至samantha@esconcept.com,方便我們將相關活動資料寄給你。

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    謝謝:)

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