【熏鸡】
by 毛毛妈
感恩节不喜欢烤火鸡,可以做熏鸡来吃啊,如果嫌一只小母鸡不够,可以做两只,腌料加倍就行了,烤制时间不变。
用料:
1:小母鸡一只900克;
2:李锦记旧庄蚝油 1大匙,生抽酱油 1大匙,头抽酱油1大匙,十三香粉 1/4茶匙,盐1茶匙,糖2茶匙;
3:熏料:香叶2片,八角2粒,丁香3粒,陈皮1块,糖1/4 杯,面粉1/4 杯,米1/4杯,茶叶1/3杯,桂皮1小块;
注:1大匙Tablespoon =15毫升,1茶匙Teaspoon =5毫升,1杯Cup=240毫升。
做法:
1、小母鸡去掉多余油洗净待用。将调味2料放一塑料袋里混匀(图1)。将小母鸡放入袋子里,混合均匀(图2),袋子密封冰箱里腌24小时。
2、将一烤盘铺上锡箔纸,将熏料放到锡纸上混合均匀,上面放一个架子(图3)。鸡用水冲一下,放到架子上(图4)。
3、用锡箔纸盖上,密封住,千万不要留缝隙(图5)。
4、放入预热至400F的烤箱,烤1小时15分钟。
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