優格鹹酥雞

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發表者:Mei-Huang Kang
來源:布布優格社團討論連結

用優格和香料醃雞腿肉再烤成鹹酥雞,肉質非常軟嫩好吃!
🏳️‍🌈食譜:烤鹹酥雞

1.材料:
(1)去骨去皮雞腿肉250g(我不敢吃雞皮,故挑去皮的)
(2)醃料:
a.無糖優格1大匙
b.蒜1顆:拍剁成碎泥狀
c.甜菜根糖蜜1小匙(砂糖亦可)
d.鹽約1/4小匙
e.洋蔥粉1小匙
f.肉荳蔻粉適量
g.丁香粉適量
h.肉桂粉適量
i.白胡椒粉適量
(3)地瓜粉約1/3杯

2.做法:
(1)先將雞腿肉切小塊,之後再放入全部混合均勻的醃料中充份攪拌,再放進冰箱靜置至少1小時(醃隔夜會更入味)。
(2)肉醃完後,一塊塊取出沾上薄薄的一層地瓜粉(不要厚沾,讓肉塊可以反潮),沾完後放在放有烘焙紙的烤盤上排列不重疊。
(3)將烤盤放入已預熱200度的烤箱烤10分鐘,之後再調高溫度至230度烤2分鐘,這樣就完成了。
(4)出爐後可再灑些白胡椒粉,吃起來的味道會更香。

註:
1.因為本人對黃豆嚴重過敏,所以醃料不加醬油,若想加醬油的人,鹽量請調整或不放。
2.醃料中的香料粉可視手邊現有食材調整,只加胡椒粉也會很好吃。但請留意加太多,吃了可能會上火。因為怕上火,所以醃料fgh 我總共只加了約1/3~1/2小匙。

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