Skip to main content



雞 1.79磅


洋蔥 半個
蒜頭 半個
九層塔 30克
百里香 10克
迷迭香 10克
糖 1茶匙
鹽 2茶匙
檸檬 1個


1, 雞洗乾淨
2, 把蒜頭, 九層塔, 百里香, 迷迭香切碎備用
3, 洋蔥切片, 檸檬分開兩份備用  
4, 把蒜頭, 九層塔, 百里香, 迷迭香, 鹽和糖(用一半份量)在雞肚內部塗上
5, 雞後把洋蔥及檸檬放入雞肚內, 用牙籤封口
6, 用餘下的調味料塗在雞的表面, 放入雪櫃5小時
7, 烤前小時在雪櫃取出備用
8, 用棉繩固定雞的腳部 (我家裡没有了, 所以用牙籤代替)
9, 預熱焗爐10分鐘200度
10, 放入焗爐焗40分鐘200度便完成 (焗20分鐘把雞煮出的油份塗上雞的表皮) 


Popular posts from this blog


Honey Chicken


Chicken breast 1/2 block
2 onions
Ginger 10 grams
40 grams of garlic
Water 100㏄


A. five - spice powder 1/4 tsp
1 tablespoon sugar
Soy sauce, 1 tablespoon cream
1/4 teaspoon baking soda
2 tablespoons cooking wine
B. sweet potato flour 2 cups
2 tablespoons honey


  1. peeled chicken breast, chicken breast from the side cross-sectional in the end, but do not cut, spread out into a large chicken aside.
  2 onions, ginger, garlic washed into the blender, poured into water whipping into a juice, take the filter to filter out the onions, ginger, garlic residue, add all the seasonings and mix well into the marinade aside.
  3. Place chicken discharged into the pickle, after placed in the refrigerator covered with plastic wrap, for about 2 hours.
  4. Remove the stand marinated chicken, drain flooded except juice, chicken on both sides coated with the right amount of sweet potato flour to make potato flour stained palms pressed tight, pick up gently shake off exce…

Spicy braised chicken wings