分享一道近兩年來的網紅特色小吃--蟹黃鍋巴雞。在家也能做，清脆爽耳，香氣濃鬱，鍋巴鬆酥，雞塊外焦裏嫩，伴著蛋黃的香味，味道好極了 ，越吃越想吃。
Ingredient:
8 個雞大腿 - 8 chicken thigh
1包漢正軒的幹脆鍋巴- 1 Crispy Rice
幾 根青蔥- several pieces of scallion
1 塊生薑 -1 piece ginger
Seasonings:
1 大勺花椒粉 -1 tbsp Szechuan Peppercorn powder
1大勺孜然粉 -1 tbsp cumin powder
1/2大勺蒜粉 -1 tbsp garlic powder
1/2小勺白胡椒粉 -1/2 tsp White pepper powder
1/2大勺紅辣椒粉Cayenne Pepper 很辣的 - 1/2 tbsp Cayenne Pepper
3大勺韓國辣椒碎，不太辣，用來調色 -3 tbsp chili pepper flakes
1小勺鹽 -1tsp salt 1/2小勺雞精 -1/2 tsp chicken essence
2大勺料酒 -2 tbsp cooking wine
1大勺生抽醬油 -1tbsp light soy sauce
1/2杯做好的蔥薑水 -1/2 cup green onion ginger water
1/2大勺糖 -1/2 tbsp sugar
1/2 杯玉米澱粉 -1/2 cup Corn-starch
1/4杯中筋麵粉-1/4 cup all puurpose flour
1/2小勺泡打粉 -1/2 tsp Baking powder
2大勺蔥薑水 - 2 tbsp green onion ginger water
醃三個小時左右，時間越長，入味越充足
