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【三餸一湯】孜然單骨雞翼

蘋果日報 2020/06/09 07:00

食譜雞肉西菜15-30分鐘

孜然單骨雞翼
材料
急凍雞翼10隻
黑芝麻適量

醃料
孜然粉2湯匙
生抽1湯匙
紹興酒1湯匙
糖1茶匙
蒜茸1茶匙
薑茸半湯匙
白胡椒粉1茶匙

1.
薑去皮磨茸,蒜頭去皮剁成蒜茸。
2.
雞翼解凍後,洗淨抹乾水分,在兩條骨的空隙位置,用廚剪把雞翼剪成兩邊。
3.
把醃料與雞翼拌勻,醃30分鐘。
4.
在焗盤錫紙上掃油,平均地放上醃好的雞翼,把剩餘的醃料汁掃上雞翼。入爐180℃焗12-15分鐘至金黃色,取出。
5.
上碟,撒上黑芝麻,即成。

Cumin Single Bone Chicken Wings
Ingredients
10 frozen chicken wings
Black sesame few

Marinade:
2 tbsp ground cumin
1 tbsp light soy sauce
1 tbsp Shaoxing wine
1 tsp sugar
1 tsp minced garlic
1/2 tbsp minced ginger
1 tsp ground white pepper

1.
Peel and mince the ginger and garlic.
2.
Defrost the chicken wings. Wash and wipe dry. Use a cooking scissor to cut the chicken wings into halves.
3.
Add marinade and mix well with chicken wings for 30 minutes.
4.
Brush oil on aluminium foil placed at oven tray. Place the chicken wings evenly. Brush the remaining sauce onto its surface. Bake at 180 degree for 12-15 minutes until it turns golden. Take out from oven.
5.
Dish up. Garnish with black sesame. Ready to serve.
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雞翼在兩骨之間用廚剪把雞翼分開兩半。
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用孜然粉、蒜茸等醃料令雞翼入味。
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雞翼整齊排列在焗盤上。
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焗爐用180℃調校,焗12-15分鐘。
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取出雞翼後,撒上黑芝麻。
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