Tuesday, February 10, 2015

蒜香南乳燒雞


打開樽南乳, 

發覺得番一塊,

不過啲南乳汁好杰,

決定留番塊南乳過年煮齋用,

淨係用啲南乳汁醃雞都好有味和上色！



材料：
雞半隻

醃料：
南乳汁２湯匙
生抽2 湯匙
蒜粉１茶匙
蒜鹽半茶匙
紹酒１湯匙


做法：
雞用醃料醃４小時以上
入預熱 180C 焗爐焗 40 分鐘即成


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23 comments:

  1. 雀后February 10, 2015 at 3:17 PM

    正，留番隻雞髀俾我呀！

    ReplyDelete
  2. Shu Siu (如心恕也）February 10, 2015 at 4:52 PM

    賣相好靚喎！

    ReplyDelete
  3. UnknownFebruary 10, 2015 at 4:59 PM

    雖然我次次都係咁寫, 無新意... 但係真係忍唔住一定要留言... 燒得好靚呀!!!!

    ReplyDelete
  4. LuyiFebruary 10, 2015 at 5:33 PM

    用南乳汁都得架, 我罐南乳都係淨番啲汁咋, 仲諗緊係咪應該掉咗佢添, 就學你整燒雞啦.

    ReplyDelete
  5. Mei MeiFebruary 10, 2015 at 6:17 PM

    燒得咁靚實無剩啦！

    ReplyDelete
  6. EE ChanFebruary 10, 2015 at 9:02 PM

    咁靚，我都想食番件

    ReplyDelete
  7. OhtriaFebruary 10, 2015 at 9:59 PM

    我要食皮.

    ReplyDelete
  8. KestrelFebruary 11, 2015 at 12:01 AM

    雞肉僅僅熟，應該好嫩滑哦！

    ReplyDelete
  9. LiJFebruary 11, 2015 at 3:31 AM

    南乳汁都夠味，冇嘥

    ReplyDelete
  10. samwei 英國的生活都可以好港式February 11, 2015 at 4:39 AM

    隻雞係咪半生熟？

    ReplyDelete
  11. 艾華斯February 11, 2015 at 11:19 AM

    你D燒雞次次都好靚，好想大啖咬呀！

    ReplyDelete
  12. UnknownFebruary 12, 2015 at 1:08 PM

    睇到D顏色已經流口水..

    ReplyDelete
  13. 小安琪February 12, 2015 at 7:59 PM

    厡來剩用汁都得，下次唔好浪費D野

    ReplyDelete

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