照燒雞扒

材料: 雞扒 (I used chicken thigh )

醃料: 薑汁 (abt 1 tablespoon for 1 chicken thigh)

日本豉油 (more than enough to cover up the chicken, will cook the exess as sauce)

味醂 (日本料酒mirin, a bit less than half the portion of soy sauce)

烹調步驟:

(1) 雞扒洗淨, 瀝乾水份, 切走多餘脂肪, 用醃料醃15分鐘

(2) 燒紅鑊, 滾油, 先用大火煎香雞扒有皮一面至微黃, 然後煎另一面

(4) 轉慢火, 反轉雞扒 (有皮一面先煮), 將醃雞扒汁 加入

(5) 煮至雞扒熟透

(6) 熄火, 將雞扒切件上碟

小貼士:

(1) 煎雞扒時, 先煎有雞皮一面, 可更添香味

20110729-010159.jpg

original recipe

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