材料： ( 2人份 )
去骨雞腿...2隻，去骨後約500g
薑.....3~4片，
蒜頭.....1瓣 （我没有用）
照燒醬：
生抽.....1.5大匙
老抽..... 0.5 大匙
米酒.....2大匙
味醂.....1大匙，或用1小匙糖替代
砂糖.....1.5大匙
清水.....2大匙
※甜度可以自由調整，若甜度降低，醬油就要減量，以平衡
但照燒醬就是要又甜又鹹才夠味....
做法：
1.去骨雞腿肉洗淨後擦乾水份，在肉厚處及筋部，用刀劃
（在雞肉厚處及筋部用刀劃幾下，可使雞肉較易煮熟與入味
2.取一平底鍋，小火燒熱(無需加油)，將雞肉以雞皮朝
3.等雞皮煎至金黃上色時，就可以翻面，並放入薑與拍扁
4.煎約1~2分鐘後，就可以把鍋裡多餘的油脂盛起
5.再加入照燒醬汁煮至收汁，即完成
（味醂在快起鍋前才放入收汁，太早放入，會讓肉質稍微變
**甜度可以自由調整，若甜度降低，醬油就要減量，以平
但照燒醬就是要又甜又鹹才夠味....
食谱来自小米桶
http://www.wretch.cc/blog/
Ingredients:
2 big chicken drumstick (after removing the bone, about 500g)
3-4 slices ginger
1 clove ginger (I didn't use)
Teriyaki Sauce:
1.5 tbsp soy sauce
0.5tbsp dark soy sauce
2tbsp cooking wine
1tbsp mirin
1.5tbsp sugar
2tbsp water
Method:
1. Heat a pan (without oil in it), lay the chicken in the pay with the skin down. High heat, cook for 1 min. Then turn to medium heat and cook for another 3 min.
2. When the skin turn brownish, turn to the other side and cook. You can add the ginger slices and garlic and fry together till fragrant.
4. Continue to cook for another 2 minutes, you can also remove the excess oil in the pan.
6. Then add the teriyaki sauce and continue cooking till the gravy become thicken. The mirin should be put at last to keep the tenderness of the chicken.
去骨雞腿...2隻，去骨後約500g
薑.....3~4片，
蒜頭.....1瓣 （我没有用）
照燒醬：
生抽.....1.5大匙
老抽..... 0.5 大匙
米酒.....2大匙
味醂.....1大匙，或用1小匙糖替代
砂糖.....1.5大匙
清水.....2大匙
※甜度可以自由調整，若甜度降低，醬油就要減量，以平衡
但照燒醬就是要又甜又鹹才夠味....
做法：
1.去骨雞腿肉洗淨後擦乾水份，在肉厚處及筋部，用刀劃
（在雞肉厚處及筋部用刀劃幾下，可使雞肉較易煮熟與入味
2.取一平底鍋，小火燒熱(無需加油)，將雞肉以雞皮朝
3.等雞皮煎至金黃上色時，就可以翻面，並放入薑與拍扁
4.煎約1~2分鐘後，就可以把鍋裡多餘的油脂盛起
5.再加入照燒醬汁煮至收汁，即完成
（味醂在快起鍋前才放入收汁，太早放入，會讓肉質稍微變
**甜度可以自由調整，若甜度降低，醬油就要減量，以平
但照燒醬就是要又甜又鹹才夠味....
食谱来自小米桶
http://www.wretch.cc/blog/
Ingredients:
2 big chicken drumstick (after removing the bone, about 500g)
3-4 slices ginger
1 clove ginger (I didn't use)
Teriyaki Sauce:
1.5 tbsp soy sauce
0.5tbsp dark soy sauce
2tbsp cooking wine
1tbsp mirin
1.5tbsp sugar
2tbsp water
Method:
1. Heat a pan (without oil in it), lay the chicken in the pay with the skin down. High heat, cook for 1 min. Then turn to medium heat and cook for another 3 min.
2. When the skin turn brownish, turn to the other side and cook. You can add the ginger slices and garlic and fry together till fragrant.
4. Continue to cook for another 2 minutes, you can also remove the excess oil in the pan.
6. Then add the teriyaki sauce and continue cooking till the gravy become thicken. The mirin should be put at last to keep the tenderness of the chicken.
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