愛吃雞的收藏了，學會潮汕這壹獨特吃法，香而不膩比鹽焗雞還香【我是馬小壞】
#雞肉#肉菜#中餐
南姜焗雞
今日小貼士：
配料：雞壹只（約800克），南姜100克，普寧豆醬
40克，生抽20克
註意事項：
雞壹定要醃最少2個小時以上再焗，要不然裏面不
夠入味。
我是馬小壞，我是客家人，讓我們與農村作伴，吃、玩的瀟瀟灑灑~
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