葱香焗鸡

葱香焗鸡

Ingredients

  • 整只三黄鸡/清远鸡 1000克
  • 盐 3茶匙
  • 多味粉 1茶匙
  • 白胡椒粉 1/2茶匙
  • 料酒 100毫升
  • 葱 50克
  • 姜 40克
葱香酱:
  • 葱末 10克
  • 芝麻油 2大匙
  • 鲜蚝油 2茶匙

Directions

  1. ​整鸡洗净擦干后,先用50毫升料酒反复的里里外外抹上
  2. 将表面剩余水分擦干后,将盐与多味粉,白胡椒粉混合后也是里外抹上
  3. 姜拍破塞进肚子,葱整把塞进去
  4. 大葱葱白放在锅底部,锅内放入剩余料酒
  5. 将鸡放在葱白上摆好
  6. 慢炖锅使用“高温”档烹煮2小时
  7. 打开盖子检查一下,刀可以轻易戳进去即可
  8. 用刷子沾取锅底的油汁反复给鸡刷上几层上光泽
  9. 关火盖上盖子,利用余热再焖上1小时
  10. 吃的时候白口吃或者蘸葱香酱吃都可以

营养分析:

2个小时的烹煮足以让鸡肉全熟又保留了鸡肉的营养与口感。用葱白将鸡架起的做法与烤鸡类似,这是使鸡肉不会在烹煮过程中滴落的油脂里烹制再吸收,有效去除了多余油脂,即使带着鸡皮吃也很健康。这种简单方法也杜绝了我们在做菜时热量反复叠加造成的饮食营养失衡。



RECIPE TAGS

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