《寶煲家常》…分享鹽酥雞

鹽酥雞：
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做鹽酥雞的特製椒鹽粉、地瓜粉、九層塔、雞胸肉……

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1.雞胸肉洗淨後去皮剁小塊，加入五香粉，白胡椒粉，生抽，米酒，白糖幾小粒，醃漬4小時，備用，炸時均勻沾裹幹地瓜粉

2,九層塔挑去硬梗後洗淨瀝乾，
 
 3.熱油鍋，待油溫燒熱至約180℃，放入雞塊中火炸約2分鐘至表皮成金黃酥脆時以漏杓撈起，再加入九層塔與雞肉一起再入油鍋中炸1秒鐘，再撈起瀝乾油。
 
4.將炸好的雞塊趁熱灑上椒鹽粉調味即可。

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小心得，我曾用過幹麵粉、幹生粉、地瓜粉，其效果地瓜粉最好、炸出的成品更為酥鬆，如沒特製椒鹽粉也可用花椒鹽加少許白楜椒粉代替，但味道差很多。

再與大家分享幾道國慶期間的“雞”菜；
三杯雞；

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上海素雞；

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蒜仔田雞；

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最後來道“猴菇汽鍋鴿”

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謝謝分享，祝您有開心每一天！