日式照烧鸡腿

2024-06-25 06:02:58 282

日式照烧鸡腿
照烧是日式料理中的一种烹调方法,照烧鸡腿的做法最为人们广泛了解,味道好、卖相好,符合偏甜食客的口味,周末时动手做了一次日式照烧鸡腿盖浇饭,不用油,小火把鸡肉皮脂层的鸡油煎出,再把鸡肉两面煎黄,烧好后随手拍了一张照片发到朋友圈上,没想到马上有好食者问我是哪家餐馆的,呵呵,我偷偷地乐呢

Details of ingredients

  • 鸡腿2只

Technique

  • 难度初级
  • 工艺
  • 口味咸甜
  • 时间三小时

Steps to make 日式照烧鸡腿

  • 1.鸡腿两只洗净,洋葱、姜、蒜洗净备好。
  • 2.在鸡腿细的一端用小刀划一圈,把鸡腿的皮和筋都弄断。
  • 3.用刀在鸡腿肉厚的地方,沿着鸡腿的长度划一刀,划到骨头的地方。
  • 4.用手从刀划痕处向两边掰,把鸡肉与骨头分离,拉到粗端的尽头,把相连的肉和筋割断。
  • 5.把鸡肉用刀背剁松,这样在煎制的过程中鸡肉不会回缩,再用叉子在鸡皮上扎几个小孔。
  • 6.洋葱、蒜、姜切末。
  • 7.小碗里倒入2汤匙蚝油、2汤匙料酒、1汤匙生抽、1 /2汤匙老抽,不用放盐,搅拌均匀调成照烧汁。
  • 8.处理好的鸡肉放入碗中,放入姜末、蒜末、洋葱末。
  • 9.倒入照烧汁,拌匀腌制2小时。
  • 10.平底锅烧至五成热时,放入腌好的鸡肉,鸡皮朝下,用小火煎制。(不放油,把鸡皮中的油脂煎出,再煎瘦肉部分)
  • 11.鸡皮煎黄时翻面,小火煎。
  • 12.两面煎黄后,把肉皮朝下,淋入腌鸡肉的照烧汁。加入少许高汤或水,盖盖焖煮5分钟。
  • 13.汤汁浓稠、筷子可以轻松插入时鸡肉已烧熟,开大火收汁,用铲子轻推防止粘锅,关火。
  • 14.出锅,鸡皮朝上摆盘,放入几片胡萝卜装饰。
  • 15.盛入米饭,放上蔬菜和鸡腿,做了一份营养又美味的日式照烧鸡腿盖浇饭。
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