越南五香烤雞 Vietnamese Five-Spice Roasted Chicken

材料 Ingredients

雞大腿 Chicken Thigh 6 塊pc 醬油 Soy sauce 4 大匙 Tbs 老抽 Dar soy sauce 1 大匙 Tbs 魚露 Fish sauce 2 大匙 Tbs 鹽 Salt 1/2 小匙 tsp 糖 Sugar 1-1/2 大匙 Tbs 大蒜末 Minced garlic 1 大匙 Tbs 薑末 Minced ginger 2 小匙 tsp 蔥 Scallion 2 支 stalk 五香粉 Five-spice powder 2 小匙 tsp

做法﹕

1.	將除了雞塊以外的所有材料放進一個帶拉鏈的塑膠袋內拌勻。再加入雞塊，讓每塊雞確實都有醃到醬料。將雞肉放進冰箱過夜。
2.	烤箱預熱到425°F (215°C)。從袋中取出雞塊放在烤架上(皮向上)，放進烤箱中層烤15分鐘。翻面再烤15分鐘。再翻面，刷上剩餘的醃料，繼續烤10分鐘即可。

PROCEDURE:

1.	Combine all the ingredients except for the chicken in a zip-lock bag. Add the chicken, zip shut the bag and store it in the fridge overnight. Make sure every piece of the chicken is coated with the marinade.
2.	Preheat the oven to 425°F (215°C)。Transfer the chicken onto a baking rack (skin side up). Place the baking rack on the middle rack of the oven and roast for 15 minutes. Flip the chicken over and bake for another 15 minutes. Flip the chicken again. Brush the chicken with the remaining marinade. Continue to bake for 10 mintues.

最後更新 (Last Update): 04/14/2014
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