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


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18 comments:

  1. LuyiJanuary 9, 2015 at 3:18 PM

    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. T&PJanuary 10, 2015 at 6:39 AM

      咁香, 一定鍾意啦！

      Delete
    2. LuyiJanuary 13, 2015 at 4:01 PM

      星期六整咗啦, 佢哋食到唔停口呀, 我分得一舊咋.

      Delete
  2. EE ChanJanuary 9, 2015 at 9:47 PM

    隻雞燒得好靚，都啱我呀

    ReplyDelete
  3. LiJJanuary 9, 2015 at 11:50 PM

    又一流口水之作

    ReplyDelete
  4. KestrelJanuary 10, 2015 at 2:22 AM

    個泰汁幾正咁喎！

    ReplyDelete
  5. samwei 英國的生活都可以好港式January 10, 2015 at 4:33 AM

    你準備料頭都細心，切得碎碎。

    ReplyDelete
  6. 雀后January 10, 2015 at 7:14 AM

    我都好耐冇整燒雞，搵日又整嚟食先得囉!

    ReplyDelete
  7. 艾華斯January 10, 2015 at 12:44 PM

    斬得好靚，仲配自製泰汁，見到流口水呀~~

    ReplyDelete
  8. Cici小廚房January 10, 2015 at 5:13 PM

    燒得靚、斬得靚仲要個泰汁一流呀

    ReplyDelete
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