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⬇️⬇️English recipe follows ⬇️⬇️
20蚊4隻大雞脾:
材料:
雞脾4隻
豉油雞汁
冰糖
處理:
1. 雞脾用清水解凍。
2. 解凍後, 用鹽乸雞脾10分鐘,去除雪味及雞腥味。
3. 沖洗乾淨,擎乾水。
烹調:
1. 中火燒熱豉油雞汁。如果用舊的豉油雞汁,就加一塊片糖,同時煮滾。
2. 雞汁已煮滾,放雞脾落去浸。
3. 開始滾,收至慢火浸20分鐘。
4. 預備煮冰糖漿。
5. 沖淨冰糖,加入200毫升水,煲至完全溶解。
6. 雞脾已浸了20分鐘,開大火,不時攪拌,大約滾2分鐘。
7. 夾起雞脾。
8. 加入2湯匙糖漿,攪勻雞脾,上碟。
Braised chicken legs with chicken marinade:
Ingredients:
Chicken legs 4 Nos.
Chicken marinade
Rock sugar
Preparation:
1. Defrost chicken legs with tap water.
2. Chicken legs have been defrosted. Season chicken legs with cooking salt for 10 minutes to remove the unpleasant smells and tastes.
3. Rinse thoroughly and hang dry.
Steps:
1. Heat up chicken marinade at medium flame. If the old sauce to be used, put a piece of slab sugar as well.
2. Chicken marinade has been boiled. Soak the legs in the sauce.
3. Turn To low flame when sauce starts to boil up. Soak the legs in sauce for 20 minutes.
4. Prepare rock sugar syrup.
5. Boil up 200ml water with rock sugar until sugar has been totally melted.
6. Chicken legs have been soaked for 20 minutes. Stir slowly and boil for 2 minutes more.
7. Pick up chicken legs.
8. Mix chicken legs well with 2 tbsp syrup. Serve.
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