燒汁煎雞扒
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<font face="Simsun "><font size="4"><font color="#0000ff">烹製方法（一人份） <br />
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材料：</font></font></font><br />
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<font face="Simsun "><font size="4"><font color="#0000ff">雞腿(1隻)、清雞湯(1/3杯)<br />
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<font face="Simsun "><font size="4"><font color="#0000ff">醃料：</font></font></font><br />
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<font face="Simsun "><font size="4"><font color="#0000ff">鹽(1/4湯匙)、黑胡椒粉(1/3湯匙)<br />
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<font face="Simsun "><font size="4"><font color="#0000ff">調料：</font></font></font><br />
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<font face="Simsun "><font size="4"><font color="#0000ff">油(3湯匙)、燒烤汁(1湯匙)、蜂蜜(1湯匙)、生粉水(2湯匙)<br />
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1 雞腿洗淨，剔去腿骨，做成雞扒。<br />
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2 雞扒置於盤中，加入1/4湯匙鹽、1/3湯匙黑胡椒粉抹勻，醃製15分鐘。<br />
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3 取一平底鍋，加入3湯匙油燒熱，將雞扒以皮面向下放入，以小火慢煎至雞皮呈金黃色。<br />
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4 將雞扒翻面，以小火續煎2分鐘，倒出鍋内餘油。 <br />
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5 淋入1/3杯清雞湯煮沸，加入1湯匙燒烤汁和1湯匙蜂蜜調味。 <br />
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6 淋入2湯匙生粉水芶芡，將雞扒盛入碟中，切條便可食用。<br />
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廚神貼士<br />
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1、燒烤汁的味道較酸，鹹味較重，醃雞扒的鹽不宜過多，以免過鹹發苦，雞扒煎熟後，只需放入燒烤汁和蜂蜜調味便可。<br />
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<font face="Simsun "><font size="4"><font color="#0000ff">2、蜂蜜不耐高溫，很容易黏鍋煎焦，應待雞扒煎熟後，才可下鍋調味，以保持蜂蜜的香甜味。<br />
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<font face="Simsun "><font size="4"><font color="#0000ff">3、給雞扒剔骨時，要小心别弄傷手，要使雞扒煎熟後形狀完整，可留一截雞腿根部的骨頭。<br />
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<font face="Simsun "><font size="4"><font color="#0000ff">4、應先煎製雞皮，將雞皮下的油脂煎出來；雞扒煎好後，應倒出鍋内的餘油，以免成菜過於油膩，而難以入口。</font></font></font>