牛油雞鎚 Butter Chicken Leg

材料

雞鎚 4隻

麵粉 適量

油

醃料

鹽 1½茶匙

砂糖 1茶匙

胡椒粉 1/2茶匙

白酒 1茶匙

醬汁

牛油 60克

蒜蓉 3湯匙

砂糖 1/2茶匙

鹽 1/2茶匙

解凍

水

鹽 1湯匙

做法

1. 先將雞鎚放於水中加入1湯匙鹽解凍約1小時

2. 取出雞鎚後洗乾淨然後印乾

3. 在雞鎚內𠝹1刀，會較容易入味

4. 將雞鎚放入碗，把醃料倒入拌勻，醃最少4小時

5. 取出雞鎚後撲上麵粉，之後把雞鎚以中慢火半煎炸式至熟（熱油後放入雞鎚煎至兩邊有色後轉小火煎至肉收縮便熟，取出備用）

6. 開鑊，先放牛油煮溶，再放入蒜蓉、砂糖、鹽煮滾，放入雞鎚炒勻，完成

Ingredients

4 Chicken Legs

Pinch Flour

Oil

Marinade

1½ tsp Salt

1 tsp Sugar

1/2 tsp White Pepper

1 tsp White Wine

Sauce

60g Butter

3 tbsp Garlic

1/2 tsp Sugar

1/2 tsp Salt

Thaw

Water

1 tbsp Salt

Steps

1. Put the chicken leg in water and add 1 tablespoon of salt to thaw for about 1 hour

2. Take out the chicken leg, wash it and dry it

3. Cut a knife in the leg for better favouring

4. Put the chicken legs into the bowl, pour the marinade into the bowl and mix well. Marinate for at least 4 hours

5. Take out the chicken legs and puff the flour, then fry the chicken legs with medium heat until cooked. After the oil is heated, put in the chicken leg and fry until both sides turn to golden brown and then simmer until the meat shrinks. Take out for later use

6. Heat up the frying pan, put in the butter to dissolve, then add the garlic, sugar, salt. Put in the chicken legs and stir well. Finish