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Monday, September 2, 2013

蜜汁黑胡椒烤鸡腿 Ginger Honey Blackpepper Roasted Chicken


有时我觉得我年老的烤箱真的给我用到尽了, 从烤蛋糕, 饼干, 面包还有烤鸡之类的, 都少不了它, 如果没有了它, 我真的日子真的有点难过。 其实仔细想一想家里的烤箱, 也有大概20年了吧, 那个牌子现在也没有了。 而且烤箱虽然有些年纪了, 但是温度方面都还令我满意, 平时做的点心和正餐都是靠它了, 对我真的太重要了。 



蜜汁黑胡椒烤鸡腿
4个鸡上腿

腌料:
  • 姜 (切碎) 1寸
  • 蒜头 (切碎)5瓣
  • 蚝油 5Tbsp
  • 蜂蜜 4Tbsp
  • 黑胡椒粉 适量
  1. 把腌料混合一起, 加入鸡腿 ,腌制大概4个小时或者过夜。
  2. 鸡腿放入烤盘, 皮面向下。 
  3. 放入预热180‘C的烤箱, 烤大概 40分钟, 半途把鸡腿取出翻面, 再抹上剩余的腌料。
Ginger Honey Blackpepper Roasted Chicken Source: Phong Hong Bakes  
4 large chicken legs
Marinade ingredients :
  • 1 inch ginger, pounded (or use garlic press to crush the ginger)
  • 5 cloves garlic, pounded (or use garlic press to crush the garlic)
  • 5 tablespoons oyster sauce
  • 4 tablespoons honey
  • Enough cracked blackpepper as required
1. Mix all marinade ingredients in a large mixing bowl. 2. Add chicken legs and coat with marinade. 3. Put the chicken legs and any excess marinade into a freezer bag. 4. Let the chicken marinate for at least 4 hours or overnight in the fridge. 5. Preheat oven the 180C. 6. Place the chicken legs skin down up on a lined baking tray. 7. Roast for about 40 minutes or until chicken is fully cooked. 8. Turn the chicken to skin side up after 20 minutes and baste with marinade from time to time.


这个食谱需要的材料最简单了, 应该垂手可得的。 而且腌好送入烤箱就完成的。 星期天有些懒散又需要准备午餐的时候, 我就会想到这个食谱了。 那个马铃薯我是切片, 然后放入一些橄榄油, 盐, 胡椒粉和迷迭香叶, 跟鸡腿一起烤就可以了。 这个烤鸡的酱汁也很好配饭,食谱很好用, 下次再来尝试。

19 comments:

  1. 你就好,我的mixer刚刚归天
    那个烤箱最近给我抓到它温度跑掉了
    越来越热情:(

    ReplyDelete
    Replies
    1. 哈哈, 怎么那么可怜啊, 原来太热情也不见得是一件好事。

      Delete
  2. Replies
    1. 我也是, 因为周末都是懒散的, 因此这样简单的最适合不过。

      Delete
  3. Replies
    1. 谢谢, 有机会试试看, 简简单单的。

      Delete
  4. 嘩,20年~!真耐用呢~!
    合作多年,已算是“老朋友”了吧?

    ReplyDelete
  5. 看到粘在鸡肉上的酱汁就好想吃了。

    ReplyDelete
    Replies
    1. 哈哈, 我就是喜欢那些酱汁, 好好配饭!

      Delete
  6. 哇,有鸡腿吃。。夫人也要。。嘻嘻。。

    ReplyDelete
    Replies
    1. 来啊来啊, 一起来吃鸡腿, 哈哈, 要不要加饭?

      Delete
  7. It looks good, as always. When are you going to come out with a recipe book? I'll be the first one to buy.

    ReplyDelete
    Replies
    1. Thanks! Recipe book ah, wait ya, wait till I got the time for it, hehe.

      Delete
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