只要做到這 2 點，就能吃到超脆的黃金脆皮烤雞 ( Crispy Roast Chicken ) 

只要做到這 2 點，就能吃到超脆的黃金脆皮烤雞 ( Crispy Roast Chicken ) 

看到都流口水了。。。

心血來潮，突然想吃烤雞。

找谷哥問食譜，看上這黃金脆皮烤雞。

經過一天的醃制，雞肉入味;

塗上醋醬的雞皮，香脆口感佳。

After a day of marination, the vinegar sauce has been incorporated into the chicken, producing a crispy and delicious result!

脆皮烤雞材料 ：

全雞腿   3隻

醋醬     （2湯匙蜜糖 + 1湯匙醋）

 

脆皮烤雞醃料：

薑汁      2湯匙

青蔥      3支，切段

八角      1朵

桂皮      2段 

胡椒粉  1/2茶匙

糖          1湯匙

鹽          1茶匙

花雕酒  1湯匙

老抽      1/2湯匙 

 

脆皮烤雞做法 ：

1。將雞腿洗淨，放到一個袋子裡，加入醃料攪拌，放入冰箱，冷藏醃制一天。

2。取出雞腿，自然晾乾（約30分鐘）。

3。預熱烤箱220°C， 雞腿表皮刷上醋醬，烤50分鐘。 間中每隔15分鐘，取出刷上醋醬，繼續烘烤至熟。 

Crispy Roast Chicken

Ingredients :

Chicken marylands  3

Vinegar sauce    （2tbsp honey + 1tbsp vinegar）

 

Marinated ：

Ginger juice 2tbsp

Spring onion  3stalk

Star anis 1clove

Cinnamon stick 2

Pepper  1/2tsp

Sugar 1tbsp

Salt 1tsp

Shao xing wine 1tbsp

Dark soya sauce 1/2tbsp

 

Method ：

1. Clean the chicken marylands and put them into a plastic bag. Mix them with the marination seasoning, then refrigerate overnight.

2. Remove the chicken marylands from the plastic bag, allow it to dry for about 30 minutes.

3. Preheat the oven to 220°C, push the vinegar sauce onto the chicken marylands and roast for 50 minutes. Brush a fresh layer of vinegar sauce on the chicken marylands every 15 minutes of roasting.

想要烤雞的皮脆，要注意2點。

其一雞皮進烤箱之前一定要風干;

其二烘烤期間，刷上醋醬，火候要足。

綜合2點，脆香的烤雞就勝卷在握了。

 

A couple of tips on how to make the skin crispy:

a) ensure the chicken marylands are completely dried before roasting,

b) while pushing the vinegar sauce onto the chicken in between roasting, check that the oven's heat is always enough.