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客家咸鸡
2013-04-24 128 views
客家咸鸡，比起盐焗鸡有点差别少了份药材味。将鸡只放入清汤中烫熟，烫熟的鸡只皮色油黄，再裹一层薄薄的盐，切开来肉白且嫩，而且骨髓带血，不但可以吃到鸡肉的原汁原味，味道也咸咸香香的，口感不错。
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客家咸鸡，比起盐焗鸡有点差别少了份药材味。将鸡只放入清汤中烫熟，烫熟的鸡只皮色油黄，再裹一层薄薄的盐，切开来肉白且嫩，而且骨髓带血，不但可以吃到鸡肉的原汁原味，味道也咸咸香香的，口感不错。
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Date of Visit
2013-04-08
Recommended Dishes
  • 客家咸鸡
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