下班回家没力气做饭?试试这个快手锅底酱煎鸡腿吧!
锅底酱煎鸡腿准备清单
- 份量:4人份
- 制作时间:20-30分钟
- 材料
- 4块带骨带皮鸡腿肉
- 1杯(240ml)低钠鸡高汤底
- 2大勺(30g)无盐黄油
- 2大勺(30ml)橄榄油
- 盐
- 黑胡椒
![](https://bahbahskitchen.com/wp-content/uploads/2024/02/image-15.jpg?w=1024)
锅底酱煎鸡腿食谱
- 去鸡骨(如果你有带皮无骨鸡腿,你可以略过这步)。将鸡腿有皮的那面朝下。用厨师刀沿着鸡骨长度的方向来回切割直至能看见整个鸡骨(如左上图)。然后环绕着鸡骨切割开粘连在鸡骨上的肉。一旦所有环绕鸡骨的肉都被切断,即可切断鸡骨一头一尾处粘连的鸡肉,这样整根鸡骨就完全脱离了,但鸡皮依然在(右中图)。此时鸡腿可能厚度不均匀(这样容易导致煎鸡肉时受热不均匀)。用刀沿着平行鸡肉的方向从薄的一边切入厚的一边(左下图)。不要完全切断,然后即可如翻书页一样把厚的一端打薄翻开(右下图)。重复以上操作将剩余鸡腿肉去骨。
![](https://bahbahskitchen.com/wp-content/uploads/2024/02/image-1-2.jpg?w=1024)
![](https://bahbahskitchen.com/wp-content/uploads/2024/02/image-2-2.jpg?w=1024)
![](https://bahbahskitchen.com/wp-content/uploads/2024/02/image-3-2.jpg?w=1024)
![](https://bahbahskitchen.com/wp-content/uploads/2024/02/image-5-2.jpg?w=1024)
![](https://bahbahskitchen.com/wp-content/uploads/2024/02/image-6-2.jpg?w=1024)
![](https://bahbahskitchen.com/wp-content/uploads/2024/02/image-7-2.jpg?w=1024)
- 调味并煎鸡腿。将鸡腿两面均匀撒上盐和黑胡椒。拿出一口大平底锅。中火。淋入2大勺(30ml)橄榄油。将鸡腿肉皮朝下轻轻地由近往远地放入锅中(防止油溅到自己身上)。大约7分钟后,开始检查鸡皮颜色。一旦鸡皮煎至金黄酥脆,将鸡腿翻面继续煎至煎熟(鸡腿最厚处内部温度165F/94C;对我来说大约8分钟)。拿出鸡腿放置一旁。
![](https://bahbahskitchen.com/wp-content/uploads/2024/02/image-16.jpg?w=1024)
![](https://bahbahskitchen.com/wp-content/uploads/2024/02/image-8-1.jpg?w=1024)
![](https://bahbahskitchen.com/wp-content/uploads/2024/02/image-9-1.jpg?w=1024)
![](https://bahbahskitchen.com/wp-content/uploads/2024/02/image-10-1.jpg?w=1024)
- 洗锅收汁做锅底酱。转小火。等待锅冷却一些后(如果不等锅冷却很容易被油溅)加入一杯(240ml)低钠鸡汤。转中火。用锅铲轻轻刮松粘在锅底的一些焦香物。待鸡汤收汁一半,关火。加入两大勺(30g)无盐黄油利用余热融化混合均匀。
![Easy and Quick Sautéed Chicken Thighs with Pan Sauce / 简单快手的锅底酱煎鸡腿](https://bahbahskitchen.com/wp-content/uploads/2024/02/img_3006-1.jpg?w=1024)
- 用餐。将锅底酱淋在煎好的鸡腿上。煮一些意面,拌上意大利青酱(食谱戳这里),一顿超级快手美味的晚餐就好啦!
![快手晚餐之锅底酱煎鸡腿配意大利青酱拌面—爸爸厨房](https://bahbahskitchen.com/wp-content/uploads/2024/02/image-12-2.jpg?w=1024)
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