Tuesday, May 6, 2014

蒜蓉香草雞


邊樣平就買邊樣,

呢隻新鮮雞六蚊有找,

所以呢輪我都會買嚟食！




材料：
雞一隻 1.4kg

醃料：
新鲜 rosemary 碎 1 湯匙
新鲜 thyme 半湯匙
蒜頭 3 粒剁蓉
生抽１湯匙
老抽半湯匙
鹽半茶匙
糖半茶匙
黑椒粉
绍酒２湯匙


做法：
将雞從背部剪開, 用醃料醃四小時以上,
入預熱 200C 焗爐焗 40 分鐘即成


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19 comments:

  1. Cici小廚房May 6, 2014 at 4:24 PM

    好抵食又香口的燒雞

    ReplyDelete
  2. EE ChanMay 6, 2014 at 5:23 PM

    雞又真係食極都唔厭架。

    ReplyDelete
  3. 雀后May 6, 2014 at 5:30 PM

    我都好耐冇焗雞嚟食囉，搵日整先得。

    ReplyDelete
  4. 水太太May 6, 2014 at 5:35 PM

    抵食又易整﹗

    ReplyDelete
  5. UnknownMay 6, 2014 at 10:29 PM

    咁香口嘅燒雞大老爺真係有口福！

    ReplyDelete
  6. UnknownMay 7, 2014 at 12:00 AM

    我都聞到香味!

    ReplyDelete
  7. samwei 英國的生活都可以好港式May 7, 2014 at 4:37 AM

    新鮮雞咁平，我還會買多幾隻入冰櫃添呀！

    ReplyDelete
  8. OhtriaMay 7, 2014 at 4:44 AM

    我好少焗雞. 多數都係一雞幾味.

    ReplyDelete
  9. 艾華斯May 7, 2014 at 10:51 AM

    同意同意，我成日都係見邊樣平就煮邊樣XD

    ReplyDelete
  10. Mommy DearestMay 7, 2014 at 3:51 PM

    好抵

    ReplyDelete
  11. LuyiMay 7, 2014 at 4:36 PM

    好抵食

    ReplyDelete
  12. Christina Lau (Devilangel Travel Life)May 8, 2014 at 12:02 AM

    燒焗得很靚!!!!!

    ReplyDelete

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