零技巧就煮到juicy焗雞！煮全雞其實好易😛呢排好興蘋果雞湯，原來用蘋果焗雞都超級正🥹有天然果香甜味，唔使加糖！我多數將成隻雞撕肉，再點汁撈飯食！Easy and yummy dinner idea🧚♀️ 窯雞
⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆
❤️🔥爆汁蘋果焗雞📝食譜
烹調時間⏱1小時
🔸材料🔸
雞 1隻 （用三黃雞上色更美)
蘋果 半個切片
薑 3片
蔥 2棵切段
🔸醃料🔸
鹽焗雞粉 15g
生抽 3湯匙
老抽 2湯匙
花雕酒 1湯匙
鹽 半茶匙
🔹做法🔹
- 雞斬去頭尾和雞腳，除去內臟和肥膏，沖洗血塊；雞皮淋上熱水會更易上色，倒走多餘水份，洗淨抹乾
- 加入薑和蔥，連同醃料醃至少4小時；可於雞皮刺孔，放雪櫃醃更入味
- 將蘋果、薑和蔥塞入雞內，用牙簽封口；錫紙掃油避免痴底
- 雞放上錫紙包好，包2次避免漏汁；210度焗1小時即成
⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆
𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
1 whole chicken
½ apple, sliced
3 slices ginger
2 scallions, cut into sections
𝗠𝗮𝗿𝗶𝗻𝗮𝗱𝗲
15g salt-baked chicken powder
3 tbsp light soy sauce
2 tbsp dark soy sauce
1 tbsp Huadiao rice wine
½ tsp salt
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Trim chicken‘s head, tail and feet; remove innards and excess fat, rinse off blood clots. Pour hot water over the skin for better browning, drain excess water, clean and pat dry.
- Add ginger, scallions and marinade, marinate for at least 4 hours; poke holes in the skin for more flavor.
- Stuff apple, ginger and scallions into the chicken cavity, seal the opening with toothpicks. Brush aluminum foil with oil to prevent sticking.
- Place the chicken on the foil, wrap tightly twice to avoid sauce leakage, bake at 210°C for 1 hour until done.
✨✨✨✨✨✨✨✨✨✨✨✨✨✨✨✨
🎉我的第一本食譜書《放工輕鬆煮意📚》 出版啦！食譜書入面除咗有實用煮食tips，全部食譜都係中英對照❤️同埋有未公開過食譜書限定食譜😛
🇭🇰香港
▪️各大三聯書店、中華書局、商務印書館
🌎香港/海外
▪️一本網站 (https://t.ly/bxtwH) 簽名版（https://shorturl.at/bIJNO)
▪️Hktvmall (https://pse.is/5ut5am)
▪️電子書 (https://play.google.com/store/books/details?id=QBsFEQAAQBAJ )
✨✨✨✨✨✨✨✨✨✨✨✨✨✨✨✨
🌟更多食譜可以去我的食譜網站📝可以按菜式或材料分類search食譜✨
https://istidiningtable.com
IG👩🏻🍳 https://instagram.com/kiuu922
👩🏻🍳 #istidiningtable
🔖 #istidiningtable_中式小菜