超下飯料理「醬燒雞」
https://tokyo-kitchen.icook.network/uploads/recipe/cover/398743/136822aa8877a019.jpg這做法是我依廣式鼓油雞及燒臘油雞所做的混合簡化版，
做起來不困難，時間也不長，
雞肉鹹香滑嫩，搭配油蔥醬一起吃非常美味，
很值得您動手試試。
娛樂城
3 人份
時間30 分鐘
食材去骨雞腿肉
2支
薑片
4片
蔥
2根
辣椒
1根
醬油
220ml
冰糖
70g
蠔油
1大匙
紹興酒
1大匙
滷包
香葉
3片
小茴香
0.5小匙
桂皮
兩小片
丁香
4-5顆
白豆蔻
3顆
花椒
0.5小匙
香菜籽
0.5小匙
八角
3顆
油蔥醬
蔥
1根
鹽
0.25小匙
薑泥
1大匙
香油
1大匙
[*]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%2F2030805%2Fda78a40712d4f22f.jpg&width=400香料是依我個人喜好配的，可用市售的滷包或自己喜愛的香料替代。
[*]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%2F2030806%2F7f5b92698cb59dc1.jpg&width=400香料倒進滷包袋辣椒中切一刀不要切斷老薑切片磨一大匙的薑泥兩根蔥切段一根蔥切未
[*]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%2F2030808%2F0e50b2b92084ca99.jpg&width=400滷汁材料加入鍋中用中小火煮滾
[*]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%2F2030809%2Fc4f9c57678a3136e.jpg&width=400滷汁煮滾後，雞皮朝上放入
[*]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%2F2030810%2Fe1449741830947ca.jpg&width=400中小火煮15分
[*]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%2F2030811%2F044e23e0c6b40128.jpg&width=400翻面，熄火蓋上鍋蓋，悶15分
[*]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%2F2030812%2F35d768371010f02f.jpg&width=400香油燒熱，淋到油蔥醬食材上拌勻
[*]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%2F2030813%2Fa1ae84f134777997.jpg&width=400悶好的雞肉取出切塊盛盤，淋上一大匙的滷汁
[*]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%2F2030814%2F44b98db7fd12ad02.jpg&width=400鋪上做的油蔥醬汁，完成
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小撇步1.滷包可用市售的滷包或自己喜愛的香料替代。
2.醬油不要選太過鹹的，最好是用薄鹽醬油。
3.滷汁煮至沸騰後，雞皮部分朝上煮15分。
4.15分後翻面並熄火，雞皮朝下悶15分。
5.全程中小火。
6.油蔥醬中的香油要燒熱再淋到食材上。
7.滷汁也可以用來滷豬肉，一樣美味。
{:5_4:}牛X海海!!!
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