鹽焗雞其實好多年前已經開始整,但係成日覺得個皮唔夠香,今次改良版嘅鹽焗雞,用咗焗爐低溫去烘乾塊皮先,令到皮香香,用鹽焗既方法,肉非常juicy! 推介將焗好既雞吹放涼少少,襯仲暖既時候撕開佢,暖暖地食最好味🫶🏻
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雞醃料:喜馬拉雅山岩鹽1.5茶匙、沙薑粉1.5茶匙、麻油1茶匙
鹽焗料(適用於LC 22 cm媽咪鍋):粗鹽三包、香葉六至七塊、八角三至四粒、花椒半茶匙
其他:牛油紙兩張、麻油一茶匙、棉繩
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2. 把三黃雞從雪櫃取出後,在室溫中放一小時,雞翼的翼尖向上反起(如圖)
3. 把三黃雞放在焗爐中,以50度先烤乾雞皮30分鐘
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6. 在第一張牛油紙中掃上麻油,把雞包好,然後用第二張牛油紙把雞再包好,然後用棉繩綁好
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