脆皮烤鸡(Crispy Roast Chicken)

心血来潮，突然想吃烤鸡。

找谷哥问食谱，看上这黄金脆皮烤鸡。

Out of the blue, I felt like eating roasted chicken. So with Google's help, I found this great recipe.

经过一天的腌制，鸡肉入味;

涂上醋酱的鸡皮，香脆口感佳。

After a day of marination, the vinegar sauce has been incorporated into the chicken, producing a crispy and delicious result!

脆皮烤鸡

材料 ：
全鸡腿   3只
醋酱     （2汤匙蜜糖 + 1汤匙醋）


腌料：
姜汁      2汤匙
青葱      3支，切段
八角      1朵
桂皮      2段
胡椒粉  1/2茶匙
糖          1汤匙
盐          1茶匙
花雕酒  1汤匙
老抽      1/2汤匙

做法 ：
1。将鸡腿洗净，放到一个袋子里，加入腌料搅拌，放入冰箱，冷藏腌制一天。
2。取出鸡腿，自然晾干（约30分钟）。
3。预热烤箱220°C， 鸡腿表皮刷上醋酱，烤50分钟。 间中每隔15分钟，取出刷上醋酱，继续烘烤至熟。

Crispy Roast Chicken

Ingredients :
Chicken marylands  3
Vinegar sauce    （2tbsp honey + 1tbsp vinegar）


Marinated ：
Ginger juice 2tbsp
Spring onion  3stalk，
Star anis 1clove
Cinnamon stick 2
Pepper  1/2tsp
Sugar 1tbsp
Salt 1tsp
Shao xing wine1tbsp
Dark soya sauce   1/2tbsp

Method ：
1. Clean the chicken marylands and put them into a plastic bag. Mix them with the marination seasoning, then refrigerate overnight.
2. Remove the chicken marylands from the plastic bag, allow it to dry for about 30 minutes.
3. Preheat the oven to 220°C, brush the vinegar sauce onto the chicken marylands and roast for 50 minutes. Brush a fresh layer of vinegar sauce on the chicken marylands every 15 minutes of roasting.

想要烤鸡的皮脆，要注意2点。

其一鸡皮进烤箱之前一定要风干;

其二烘烤期间，刷上醋酱，火候要足。

综合2点，脆香的烤鸡就胜卷在握了。

A couple of tips on how to make the skin crispy: a) ensure the chicken marylands are completely dried before roasting, b) while brushing the vinegar sauce onto the chicken in between roasting, check that the oven's heat is always enough.

Submitting this post to the event : Little Thumbs Up - April 2015 Theme Chicken organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana from the Domestic Goddess Wannabe

****** Enjoy ! ******