呢個方法煮雞特別嫩滑，充滿肉汁juicy🥹蔬菜吸收哂雞汁精華好香！
今次用咗冰鮮三黃雞髀，好食過急凍嘅好多！好簡單將雞髀煎香，再炒香配菜，然後煮大概30分鐘就攪掂🙂↕️全程唔使加水，煮完會見到鍋底好多汁！係雞汁+蔬菜精華❤️🔥加埋新鮮香草會更加好味！
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🧡無水香草燉大雞髀📝食譜
烹調時間⏱30分鐘
🔸材料🔸
雞髀 2隻
洋蔥 1個
小啡菇 1盒200g
甘筍 1條去皮切塊
薯仔 1個去皮切塊
牛油 10g
蜜糖 1湯匙 （可省略）
鹽、黑胡椒碎
百里香
🔹做法🔹
- 雞髀𠝹幾刀更入味，用鹽、黑胡椒碎醃至少2小時
- 下油開鍋，雞皮向下放入雞髀；煎至兩邊焦香（無需全熟），盛起備用
- 同一個鍋放入牛油，下洋蔥炒至軟身，加入其他蔬菜炒勻；鋪上雞髀和香草，淋上蜜糖，煮沸後合蓋小火煮約30分鐘至熟即成
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
2 chicken thighs
1 onion
1 box (200g) of small brown mushrooms
1 carrot, peeled and cut into chunks
1 potato, peeled and cut into chunks
10g butter
1 tablespoons of honey (optional)
Salt and black pepper
Thyme
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Score the chicken thighs for better flavor absorption, then marinate with salt and black pepper for at least 2 hrs.
- Heat oil in a pan, add chicken thighs skin-side down, and fry until golden brown on both sides; set aside.
- In the same pan, add butter and sauté onions until soft. Add other vegetables, layer with chicken and herbs, drizzle with honey, bring to a boil, then cover and simmer on low for about 30 mins until cooked through.
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🎉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 )
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🌟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✨
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