⬇️⬇️English recipe follows⬇️⬇️ 小焗爐叉燒雞槌 材料： 急凍雞翼12隻 處理： 1. 雞翼，清水解凍。 2. 雞翼解凍後，倒去水分，加入粗鹽1湯匙乸10分鐘，去除雪味、腥味及加入少許鹹味。 3. 雞翼，清水沖洗乾淨，擎乾水，用廚紙索乾。 4. 雞槌調味： a. 生粉1湯匙，撈勻。 b. 胡椒粉適量，撈勻。 c. 叉燒醬2湯匙，叉燒醬，放一旁。 d. 蠔油1湯匙 e. 紹興酒2湯匙 e. 老抽半茶匙 戴上透明膠手套，撈勻雞槌，加入少許老抽，撈勻，放入雪櫃，醃2 小時，甚至一晚。 5. 雞槌，放室溫2小時。 烹調： 1. 小焗爐，先預熱3分鐘。 2. 焗爐盤上鋪上錫紙。 3. 戴上透明膠手套。 4. 雞槌，排好在盤上，放入小焗爐內。 5. 第一轉，用250度焗8分鐘。 6. 取出雞槌，放好在玻璃盤內，更換另一張錫紙，鋪好。 7. 再加入叉燒醬1湯匙，戴上透明膠手套，撈勻雞槌，加入紅醋1湯匙上色，撈勻，排好在焗盤上。 8. 第二轉，用180度，焗15分鐘。 9. 焗好，灑上金香芝麻及蜜糖半茶匙，放好在碟上。 10. 完成，可享用。 Baking chicken drumsticks with char siu sauce in oven Ingredients: Frozen chicken drumsticks 12 Nos. Preparation/Steps: 1. The drumsticks, defrost in tap water. 2. The drumsticks have been defrosted, pour away water. Season them with 1 tbsp of cooking salt for 10 minutes, to remove unpleasant smells and add some salty tastes to them. 3. The drumsticks, rinse thoroughly. Drain. Dry with kitchen towels. 4. Season the drumsticks: a. Tapioca starch 1 tbsp, mix well. b. Pepper appropriate amount, mix well. c. Char siu sauce 2 tbsp, put the sauce aside. d. Oyster sauce 1 tbsp e. Shaoxing wine 2 tbsp f. Dark soya sauce 0.5 tsp Wear a pair of transparent gloves, mix the drumsticks well. Add in little dark soya sauce, mix well. Put in refrigerator, season for 2 hours, or even overnight. 5. Put the drumsticks in room temperature for 2 hours. Steps: 1. Preheat the oven for 3 minutes. 2. Put an aluminum foil on baking tray. 3. Wear a pair of transparent gloves. 4. Put the drumsticks in the tray in rows. Put it in oven. 5. First round, bake the drumsticks at 250 C for 8 minutes. 7. Take out the drumsticks. Put in a glass ware. Replace the aluminum foil with a new one. Place it well. 8. Add in 1 tbsp of char siu sauce. Wear a pair of transparent gloves. Mix the drumsticks well. Add in 1 tbsp of red vinegar to enrich colour. Mix well. Put in rows on baking tray. 9. Second round, bake at 180 C for 15 minutes. 10. Bake well, put golden sesame and 0.5 tsp of honey on top. Put on plate in rows. 11. Complete. Serve.
