口水雞腿好吃到你一直做
[*]去骨雞腿洗淨瀝乾，切兩片薑，再把蔥拍一下後打結；台灣娛樂城
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F2022862%2F9174e30c116608b0.jpg&width=400冷水下雞腿，放入薑與蔥結，加入米酒與一茶匙鹽，開中火煮滾；
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F2022863%2Fd8ca4d702b299c50.jpg&width=400煮雞腿時可以備配菜與醬料，小黃瓜洗淨後抹鹽殺青，香菜洗淨，梗的部份切成段；辣椒粉與白芝麻放一起，蒜切末備用，蔥用可飲用水洗淨後擦乾切蔥花；
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F2022864%2F614180153164c0e0.jpg&width=400水大滾後蓋鍋蓋關火，燜10分鐘；
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F2022865%2F34669c26b26d5cbb.jpg&width=400小黃瓜洗掉鹽，去頭尾並斜切成片，再切成粗絲，用可飲用水連香菜一起清洗兩次後瀝乾，冰箱冷藏；
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[*]準備ㄧ鍋冰開水，雞腿撈起後放入冰開水中冰鎮降溫，讓雞皮更Q；
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F2022867%2F2a268d6ae62cd1c8.jpg&width=400橄欖油放入小鍋中，放入八角和花椒小火加熱到聞到香味；
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F2022868%2Fec5552a212534155.jpg&width=400撈掉花椒和八角，關火放入蒜末；
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F2022869%2Fef012546b4cffb12.jpg&width=400雞腿切小塊；
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F2022870%2F1f041d4fd31743ee.jpg&width=400取有深度的盤子，底下鋪上小黃瓜絲，擺上切好的雞腿肉；
[*]在辣椒粉和白芝麻裡加入鹽和糖，倒入略微降溫後的熱油，拌勻；
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F2022872%2Ffd2853538a06e28e.jpg&width=400加入醬油、醋（用白醋的話要少個半匙，因為白醋酸味較強過蔬果醋）與少許香油，拌勻後試味道自行調整到喜歡的口味；
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F2022873%2Fcad19deb63429ecd.jpg&width=400將醬汁淋在雞腿肉上，撒入蔥花，擺上香菜，即可流著口水享用。
{:5_4:}牛X海海!!!
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