Friday, January 9, 2015

泰式燒雞


冷宮仲有 7蚊兩隻嘅雞仔,

呢種 size 嘅雞仔啱我,

人少少一餐可以清哂!



醃料:
香茅一支, 只要白色部份, 剁碎
薑蓉2茶匙
蒜頭3粒剁蓉
3棵芫荽根剁碎
生抽 2 湯匙
老抽半湯匙
魚露1湯匙
紹酒1湯匙
 brown sugar 2湯匙


做法:
雞洗淨, 從背部斬開, 用醃料醃4小時以上,
入預熱 180C 焗爐, 皮向上, 焗 45 分鍾即成, 待涼, 斬件上碟
食時點上泰汁




泰汁做法:
1/3 杯米醋
brown sugar 1/3 杯
蒜頭2粒剁蓉
红椒1隻剁碎
1湯匙魚露
1 湯匙生抽
芫荽碎 1 湯匙

将所有材料拌勻即成


18 comments:

  1. 隻雞燒得好靚呀! 聽日買隻雞整俾囝囝哋食, 佢哋實鐘意食.

    ReplyDelete
    Replies
    1. 咁香, 一定鍾意啦!

      Delete
    2. 星期六整咗啦, 佢哋食到唔停口呀, 我分得一舊咋.

      Delete
  2. 隻雞燒得好靚,都啱我呀

    ReplyDelete
  3. 我都好耐冇整燒雞,搵日又整嚟食先得囉!

    ReplyDelete
  4. 斬得好靚,仲配自製泰汁,見到流口水呀~~

    ReplyDelete
  5. 燒得靚、斬得靚仲要個泰汁一流呀

    ReplyDelete
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