香芋燒雞腿
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<font size="4"><font face="Simsun "><font color="#0000ff">烹制方法（三人份） <br />
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<font size="4"><font face="Simsun "><font color="#0000ff">材料：雞腿(2隻，350克)、芋頭(500克)、紅蘿蔔(1根)、蒜末(半湯匙)、面粉(1杯)<br />
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<font size="4"><font face="Simsun "><font color="#0000ff">腌料：白糖(1/3湯匙)、鹽(1/5湯匙)、生抽(1湯匙)、料酒(1湯匙)、雞蛋清(1湯匙)、生粉(1湯匙)<br />
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<font size="4"><font face="Simsun "><font color="#0000ff">調料：油(1碗)、生抽(3湯匙)、白糖(1/2湯匙)<br />
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1 雞腿洗淨，斬成塊狀，加入腌料抓勻，腌制20分鍾。</font></font></font><br />
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<font face="宋体 "><font size="4"><font color="blue">2 芋頭和紅蘿蔔去皮洗淨，分别切成大小一緻的方塊。</font></font></font><br />
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<font face="宋体 "><font size="4"><font color="blue">3 給雞塊均勻地沾上一層麵粉，抖去多餘的麵粉，置入盤中備用。</font></font></font><br />
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<font face="Simsun "><font size="4"><font color="#0000ff">4 燒熱1碗油，放入雞腿塊炸至表面酥脆，呈金黃色，撈起瀝乾油。</font></font></font><font face="Simsun "><font size="4"><font color="#0000ff"><br />
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5 鍋内留少許油，炒香蒜末，放入芋頭塊炒至微黃色，倒入紅蘿蔔塊炒勻。<br />
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6 注入2碗清水，加入3湯匙生抽和1/2湯匙白糖攪勻入味。<br />
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7 加蓋大火煮沸，改小火炖煮20分鍾，煮至芋頭塊可用筷子捅穿。<br />
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8 倒入炸好的雞腿塊拌勻，加蓋以小火續煮10分鐘，即可出鍋。<br />
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</font><font face="Simsun "><font size="4"><font color="#0000ff">廚神貼士<br />
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1、挑選芋頭以荔浦芋頭爲最佳，口感粉滑的芋頭，一般手感較重，粉芋不僅頭部紋絡密且多，還比較圓。<br />
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<font face="Simsun "><font size="4"><font color="#0000ff">2、還可以看芋頭的切面，若有白色粉質、網紋密布且花紋多，則表示芋頭的質地松糯，口感粉滑。<br />
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<font face="Simsun "><font size="4"><font color="#0000ff">3、雞腿塊應先腌入味再下鍋油炸，不經調味直接油炸的雞腿塊，吃起來會淡無味。<br />
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<font face="Simsun "><font size="4"><font color="#0000ff">4、芋頭的燜煮時間較長，應切成大小一緻的厚塊，以免芋頭久煮溶化成粉末。</font></font></font>