这个纸包的煮法我用上瘾了， 总觉得把材料全部包好好， 香味和营养应该都不会那么容易散发掉吧。 所以续上次的烤箱纸包鸡， 还有烤纸包三文鱼后， 这次再接再厉完成这个蒜香纸包鸡。 而且这个比较简单， 因为就只要把全部的鸡块用烘焙纸包好， 就可以入烤箱了。
蒜香纸包鸡
(A)
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姜-1小块，摩碎
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蒜头- 6瓣， 切碎
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葱头 6个
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胡椒粉 调味
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蚝油 3Tbsp
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黑酱油 1tsp
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盐 少许
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一张烘焙纸
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葡萄籽油-抹烘焙纸 （我用橄榄油代替）
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把鸡肉用(A)的材料腌制好放入封密的塑胶袋， 放入冰箱隔夜。
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把鸡肉包入烘焙纸， 再放在烤盘上。
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放入预热250‘C的烤箱， 烤大概20-25分钟即可。
Baked Chicken Fillets In Papilotte
Souce:Elinluv's Tidbits Corner
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350 gms of chicken fillets
(A)
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1 thumb sized ginger - smashed and chopped fine
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garlic- 6cloves-chopped fine
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6 shallots - chopped fine
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white pepper to taste
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3 tbsp of oyster sauce
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1 tsp of thick soy sauce
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a pinch of salt
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1 piece of greaseproof paper for wrapping
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grapeseed oil - greased the baking sheet
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Marinate the chicken fillets with ingredients (A) in a zip lock bag. Leave it in fridge overnight.
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Preheat the oven at 250º C. Wrap the chicken fillets in greaseproof
paper. Lay the papilotte on a greased baking sheet and bake for 20-25
minutes or till fillets are cooked through. Cut a slit on top of the
papilotte and serve hot with a bowl of hot steaming rice.
Baking 烘培日记
