#  美味豉油雞

[雞鴨鵝料理](https://www.foodno1.com/ch-dishes-menu/poultry-type.html) 2008年3月03日  點擊數: 43529

| ![](https://www.foodno1.com/images/stories/food/1717.jpg) |
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| \| ![fno1-materials.png](https://www.foodno1.com/images/menu/fno1-materials.png "fno1-materials.png") \| \| - 雞一隻 - 薑片適量 - 蔥適量 \| |
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| ## 材料一覽 |

| ![](https://www.foodno1.com/images/stories/food/1717_04.jpg) |
| 薑、蔥 |
| ![](https://www.foodno1.com/images/menu/fno1-spice.png) |
| - 老抽適量 - 紹酒適量 - 片糖小片 |
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| #### ![fno1-method.png](https://www.foodno1.com/images/menu/fno1-method.png "fno1-method.png") |

| - 先把雞清洗，去內臟，用廚用紙或索水布索乾 - 燒紅鍋，放油爆香薑片、蔥 - 放入雞煎至四邊轉金黃色，灒酒、下適量老抽、片糖，加水(老抽1:1) - 蓋上鍋蓋用中火焗，先以雞腿部份向下，約15分鐘，將雞翻轉再焗，約三十分鐘便成。(留意水乾及控制火路) |
| ![](https://www.foodno1.com/images/stories/food/1717_03.jpg) | ![](https://www.foodno1.com/images/stories/food/1717_02.jpg) | ![](https://www.foodno1.com/images/stories/food/1717_01.jpg) |
| 放雞煎至金黃 | 灒酒、下適量老抽 | 先以雞腿部份向下，蓋上鍋蓋   用中火焗 |
| ![fno1-tips.png](https://www.foodno1.com/images/menu/fno1-tips.png "fno1-tips.png") |
| - 如選用新鮮雞(走地雞)烹調，更有雞味。 - 雞不要煮得過熟，否則雞肉便會粗(不夠滑)。 |
| ![tcm-declare562.gif](https://www.foodno1.com/images/stories/tcm-declare562.gif "tcm-declare562.gif") |
| ![foodno1-signoff](https://www.foodno1.com/images/fno1/foodno1-signoff.png "回到首頁") |
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