查看完整版本: 牛油雞膇

牛油雞膇

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雞下腿 - 6 隻<br />
牛油 (軟身) - 60 克<br />
乾蔥蓉 - 2 湯匙 <br />
掃面用︰<br />
牛油溶液 - 60 克<br />
乾蔥蓉 - 1 湯匙<br />
番茜碎 - 1 湯匙<br />
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鹽 - 1 1/2 茶匙<br />
胡椒粉 - 少許<br />
薑汁酒 - 1 湯匙<br />
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1.&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;雞下腿洗淨，抹乾。加入調味，醃約 15 分鐘。<br />
2.&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;將軟身牛油與乾蔥蓉拌勻，釀入雞腿的皮與肉之間。<br />
3.&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;雞腿排放上烤盤，放烤爐內烤至金黃，反轉，續烤至熟透及金黃(其間不斷掃上牛油溶液混合物)，便可上碟。<br />