食譜日常 - 熱量減半美味不減的雞肉叉燒
先說說吃起來的感覺,大概就是日式叉燒口味的滷雞腿~其實蠻合我胃口的,尤其是擺在熱呼呼的白飯上,加上一顆半熟荷包蛋(口水)!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgds8aSwJRfdnPhbdxUOBvZMwGVt7eu-LRexfDP2n62eawzlOmNHfwPTwXa9AbAaYTWYQ3OSe9a7oK5xWJQkeH482wdnqUhXXHB3lNdHQJaIw9Eg7kcwHaKsOpDdONi611HThwqI4_Q0C4/s640/20180527_201441.jpg)
料理用棉繩:1綑
丸金濃口醬油:175cc
水:350cc
味醂:175cc
清酒:175cc
薑泥:1大匙
蒜泥:1小匙
柚子胡椒:2小匙
青蔥:3支
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzRPUTHcmVkt6EHAtmIZDDlt_vCkKQPnbTe8XozlznRMROlcr0RBHuixC-Tyr7S2v-JZTFDBcs_85X9DEBc9wLaePpL38WCwKnTrByeG6IPr2FwBqjWCx4NviLDoNZfLJ4kbxs_OtE7nc/s400/20180527_183310.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix3GRaHfW_JE7T8C2F8ff6R38wqmffJnO0k1nzAGtKyxcA2wsaxGbdZGAhWu08Bj8jxblsPP8-uZLAghj5HCqvoscBnOXcYE0ShKm6V5tu02F4ktLqZn6eD5FMYNf5hZJglfL4X-eEpEU/s400/20180527_183847.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh9C9flJ-3_HZGrERDwEsSXk7lTLf8eF6WpVweBTjuCWNqz3rdYwO8_d73yWKdidUWOfDsyIRhgeEDxDdccGhkgNrYdzO6jWPyJdHY9yNdAiXIrPqarDNfSJ0Veya0o4uFlbfv2L9jfEQ/s400/20180527_200058.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMewnLmqllrDBTluZ7veUJZ_Crk__8RPMNAkVhvWq3pil9BX8Z7Yq_Z-jcLM57x52cUiKX2vwdrcXJVuptGd-1t50Eld5QBFdnG16qJDH8EPfKhgs8m1LF_dLmGRYuWof49UTSHKifG9E/s400/20180527_201050.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgds8aSwJRfdnPhbdxUOBvZMwGVt7eu-LRexfDP2n62eawzlOmNHfwPTwXa9AbAaYTWYQ3OSe9a7oK5xWJQkeH482wdnqUhXXHB3lNdHQJaIw9Eg7kcwHaKsOpDdONi611HThwqI4_Q0C4/s640/20180527_201441.jpg)
時間:180分鐘
難度:★★★☆☆
份量:10人份
材料
大雞腿去骨:7支料理用棉繩:1綑
丸金濃口醬油:175cc
水:350cc
味醂:175cc
清酒:175cc
薑泥:1大匙
蒜泥:1小匙
柚子胡椒:2小匙
青蔥:3支
步驟
1. 將雞腿捲起來後用料理繩綁好
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpe5aO05UfG9MlNEEmBMkHbzMEzC1jCqphh3OOJy8t_b8Wx3XRGRwwfFwWdslyZj9WbfmUSInqEGZoGeEuLZG-irLvxGAyOujI13FXcY75Dj7okgqKmQeVKFzlgdTU6WcFptpw35_Ef_c/s400/20180527_171454.jpg)
2. 在鍋中放入醬油、水、味醂、清酒、薑泥、蒜泥、柚子胡椒煮
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh14Vf_EOSKphC1GTUUvDJHZNEZFbsyJWa8F0zLUTkHaBP6dCzobe3jQT-fa0tMzx_mhCWIbdwfYSwx_NCUlELomzxRQNKLek1aWKPKwffLiBFnLT5uJQUUkmZfqAWFQDJ0KCH8XxPus-Y/s400/20180527_172413.jpg)
3. 將青蔥打結後放入(打結會比較好取出)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYbNuOLHXhC4PFIseJGK7ogf5t00QkXFqc9b87DGV5wCoiydEEyF1tgFDU8T9j6WFXeHZvbEAmxKWFvERKpbA2Zf9olkEVU0G3IH6Mdk1Joh5OlEPPFYbzFc1NGDTTKHkgHbT3iRlv3MY/s400/20180527_172638.jpg)
4. 煮滾後將雞肉放入,並用大火煮滾後算2分鐘
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMUoTLAjWzR94ir9KsPXj94GYYianzPAuhBv0qLMeii0IP9dcPUytI_37CS8RkA4A_iyptUHz9QbehLo_ZP3vw4mYlqTwm3US1JhR5ogV8bUNwI3AvNZoWggXTwKwkgNs7-qXwZMgT6SM/s400/20180527_173007.jpg)
5. 轉小火煮30分鐘
6. 取出雞腿放旁邊備用
7. 醬汁用中火煮15分鐘(收乾至一半),將雞腿放回去,煮滾後關火,蓋上蓋子浸泡約2小時
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzRPUTHcmVkt6EHAtmIZDDlt_vCkKQPnbTe8XozlznRMROlcr0RBHuixC-Tyr7S2v-JZTFDBcs_85X9DEBc9wLaePpL38WCwKnTrByeG6IPr2FwBqjWCx4NviLDoNZfLJ4kbxs_OtE7nc/s400/20180527_183310.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix3GRaHfW_JE7T8C2F8ff6R38wqmffJnO0k1nzAGtKyxcA2wsaxGbdZGAhWu08Bj8jxblsPP8-uZLAghj5HCqvoscBnOXcYE0ShKm6V5tu02F4ktLqZn6eD5FMYNf5hZJglfL4X-eEpEU/s400/20180527_183847.jpg)
8. 溫度稍微降低後,將雞腿取出
9. 切成1公分厚片
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBwIrsx1COhgR3xVBVPR6iq-MOjDB196Ol4RHIspyFTg6DNwTI4PUR5LMpfQHNQy2xYHtcn0jxqjGZVYUKwUI6GRVnDw3YX2-Ixapuaa8qKYY0DtFEPUwZYMOXwutI1gONQHX7GBluPl0/s400/20180527_195250.jpg)
10. 保存時裝入容器中將醬汁倒入
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh9C9flJ-3_HZGrERDwEsSXk7lTLf8eF6WpVweBTjuCWNqz3rdYwO8_d73yWKdidUWOfDsyIRhgeEDxDdccGhkgNrYdzO6jWPyJdHY9yNdAiXIrPqarDNfSJ0Veya0o4uFlbfv2L9jfEQ/s400/20180527_200058.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMewnLmqllrDBTluZ7veUJZ_Crk__8RPMNAkVhvWq3pil9BX8Z7Yq_Z-jcLM57x52cUiKX2vwdrcXJVuptGd-1t50Eld5QBFdnG16qJDH8EPfKhgs8m1LF_dLmGRYuWof49UTSHKifG9E/s400/20180527_201050.jpg)