[主廚教料理] 紅露醉雞

<p style="color: rgb(51, 51, 51); font-family: Georgia, "Times New Roman", "Bitstream Charter", Times, serif; font-size: 16px; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; orphans: 2; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px; -webkit-text-stroke-width: 0px;">中國浙江名菜「醉雞」，是將雞肉以紹興酒醃製及烹調而成，通常以冷盤的形式享用。這道料理雖然簡單，卻能令人回味再三，用紅露酒取代紹興，讓酒香更具餘韻...

<p style="color: rgb(51, 51, 51); font-family: Georgia, "Times New Roman", "Bitstream Charter", Times, serif; font-size: 16px; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; orphans: 2; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px; -webkit-text-stroke-width: 0px;">材料：紅露酒、蠔油、雞腿、枸杞

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走城市讀建築話空間趣旅行拍美食攝風景從旅行與美食的追尋，體會生活中微小而確切的幸福！