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E. EXCEL North America Blog

多蔬彩」

  • 2磅雞大
  • ¼ 醬油
  • 2 大匙 黑醬油
  • 2 「多蔬彩」
  • 4 大匙 蜂蜜
  • 1 茶匙 大蒜,混合 
  • 1 湯匙 花椒,壓碎 
  • 1 茶匙 黑胡椒 
  • ¼ 紅糖 
  • 2 茶匙 中國五香 
  • 1 茶匙 薑,混合 
  • 1 大匙 芝麻油 

雞肉去骨,但不要去掉脂肪。將其餘成分混合在一起,然後將它們和雞肉放入塑膠袋中。在冰箱裡醃製過夜。將烤箱預熱至華氏 475 度。將雞肉放在烤盤上,並用鋁箔紙覆蓋。烘烤 45-50 分鐘,取出鋁箔,不蓋蓋子烘烤 10-15 分鐘或直至雞肉變成棕色

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