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雞 1.79磅


蒜頭 半個
蜜糖 30克
生抽 1湯匙
白酒 1湯匙
糖 1茶匙
鹽 2茶匙
檸檬 1個


1, 雞洗乾淨
2, 把蒜頭,切碎備用
3, 檸檬分開兩份備用  
4, 把蒜頭, 蜜糖,生抽,白酒鹽和糖(用一半份量)在雞肚內部塗上
5, 雞後把檸檬放入雞肚內, 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) 


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