---
title: "美味豉油雞 - FoodNo1.com"
description: "FoodNo1.com 自 1999 年成立至今超過 26 年，專注分享港式家常菜、健康食譜與生活煮意靈感。每日更新「三餸一湯」搭配、時令湯水、低脂少油、素食、進補與食療配方，讓你輕鬆煮出暖心又營養的餐桌味道。加入我們的美食圈，一起交流煮食心得與廚房故事。"
url: "https://www.foodno1.com/ch-dishes-menu/poultry-type/1746-fna1746.html"
date: "2026-06-12T09:50:37+00:00"
language: "zh-TW"
---

#  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: 43478

 | ![](https://www.foodno1.com/images/stories/food/1717.jpg) |
|:--|
| \| ![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 \| |
|:--|
| ## 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 |
|
| #### ![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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