中文介紹
宮廷黃姜雞宮廷黃姜雞，禽肉類菜譜。主料：三黃雞500克；
輔料：潮州白滷水1500克；
調料：鹽、味素、料酒少許，蒸姜粉150克，麻油適量；
宮廷黃姜雞的烹飪製作方法：三黃雞洗淨焯水，放入滷水中，加蒸姜粉滷製入味，撈也瀝乾，改刀裝盤即可。
口味特點：香鮮滑嫩，香酥皮脆。
宮廷黃姜雞烹飪操作關鍵：滷製時間不宜過長。
英文解說
Court turmeric chicken, poultry class recipes.
Ingredients: 500 grams Sanhuang;
Accessories: Chaozhou 1,500 grams of white brine;
Seasoning: salt, monosodium glutamate, a little wine, 150 grams of steamed ginger, sesame oil amount;
Court turmeric production methods of cooking chicken: three yellow wash, blanch, put the brine, add the steamed ginger bittern tasty, fishing has drained, transfer to a plate to change the knife.
Taste characteristics: fresh incense the delicious crispy crispy skin.
Cooking operation key: Halogen time not too long.
