5* 永不失敗之滷水雞翼 前幾日小編煮左碟滷水雞翼 有人問點整 就打尖分享下我既癈人煮法!! 其實好簡單 仲易過煮公仔麵 煮出黎既雞翼又嫩滑又入味 . 材料: 雞翼 8隻 雞蛋 2隻 糖 2茶匙 滷水汁 1/3支 . 1. 落1/3支滷水汁 加入清水 直至味道比你預期食落淡少少就ok (因為會越煮越濃) 2. 小火煮滾後落糖 3. 落雞翼小火煮5-6分鐘 4. 熄火 加入熟雞蛋 用餘溫浸10分鐘以上 完成 . 要確保雞翼嫩滑 就係唔好煮熟佢! 唔係叫你生食 而係用滷水汁餘溫浸熟佢 當然浸得越耐越入味 不過有可能冇咁滑 所以可以調整加熱時間去平衡返~ . 剩低既滷水汁可以隔渣 放冰格下次重用 拎出黎用時可以清除面頭層油 然後加熱 有需要可以再加入新既滷水汁 . 如果想個滷水汁再香d 可以加入玫瑰露 薑 蒜及冰糖取代糖 (如有) . ok唔好屌住 我自認懶人用懶人滷水汁 作為一個負責任既男人 會教埋自製滷水汁既話 可以係街市買一包滷水膽 加生抽老抽及上面果堆調味料就搞掂 . . .

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