【靚太廚房】零失敗惹味派對菜式推介 大廚教整皮脆肉嫩燒春雞
發布時間: 2021/12/22 13:51
最後更新: 2021/12/22 13:53
開派對想親手做大餐,不妨試試做燒春雞,看似複雜,並實不然,而且在慶祝特別節日時吃很有儀式感!今集《靚太廚房》請教上環的西餐廳Carving主廚Manson教大家做燒春雞,Manson表示要做到皮脆肉嫩的燒春雞很簡單,而當中的調味亦可因應個人口味而改變。
點擊大圖了解詳情:
![](https://static04.hket.com/res/v3/image/content/3085000/3088123/GROUP_413_600.jpg)
![](https://static04.hket.com/res/v3/image/content/3085000/3088123/DSC08663_2MB_600.jpg)
![](https://static04.hket.com/res/v3/image/content/3085000/3088123/4_600.jpg)
![](https://static04.hket.com/res/v3/image/content/3085000/3088123/5_600.jpg)
![](https://static04.hket.com/res/v3/image/content/3085000/3088123/DSC09230_2MB_600.jpg)
![](https://static04.hket.com/res/v3/image/content/3085000/3088123/1_600.jpg)
![](https://static04.hket.com/res/v3/image/content/3085000/3088123/8_600.jpg)
![](https://static04.hket.com/res/v3/image/content/3085000/3088123/9_600.jpg)
![](https://static04.hket.com/res/v3/image/content/3085000/3088123/10_600.jpg)
![](https://static04.hket.com/res/v3/image/content/3085000/3088123/11_600.jpg)
![](https://static04.hket.com/res/v3/image/content/3085000/3088123/12_600.jpg)
![](https://static04.hket.com/res/v3/image/content/3085000/3088123/13_600.jpg)
![](https://static04.hket.com/res/v3/image/content/3085000/3088123/GROUP_41_600.jpg)
材料
春雞 2隻
調味料
水 3.5升
糖 175克
幼鹽250克
蒜頭 3粒
百里香 適量
白胡椒粒 適量
檸檬 1個(切半)
紅椒粉 適量
點擊大圖了解詳情:
![](https://static04.hket.com/res/v3/image/content/3085000/3088123/GROUP_42_600.jpg)
![](https://static04.hket.com/res/v3/image/content/3085000/3088123/DSC08678_2MB_600.jpg)
![](https://static04.hket.com/res/v3/image/content/3085000/3088123/DSC08721_2MB_600.jpg)
![](https://static04.hket.com/res/v3/image/content/3085000/3088123/DSC08671_2MB_600.jpg)
![](https://static04.hket.com/res/v3/image/content/3085000/3088123/DSC08686_2MB_600.jpg)
![](https://static04.hket.com/res/v3/image/content/3085000/3088123/DSC08697_2MB_600.jpg)
![](https://static04.hket.com/res/v3/image/content/3085000/3088123/GROUP_414_600.jpg)
做法
1. 加入糖、幼鹽、百里香、白胡椒粒到滾水。
2. 如熱水浸雞,會影響口感。因此,待水降溫後,才把雞放進,浸兩小時。
3. 預熱焗爐175度。
4. 印乾雞表面和裡面。
5. 把浸雞調味塞進雞內。
6. 確保印乾雞表面,把紅椒粉和油塗上雞表面。
7. 焗爐175度焗35分鐘。
8. 出爐後,閒置10至15分鐘切開食用。
燒春雞配菜建議
外層香脆、肉質軟嫩、非常Juicy的燒春雞輕易哄得大人小朋友歡心。Manson建議大家吃燒春雞時,如果喜歡清新感覺的人,可以配搭牛油果沙律;如果喜歡香口的人士,可以配搭薯條,也是十分滋味。
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