肉雞，仿土雞， 土雞腿火候怎麼處理？
上課時得認真外，透過西式食品科學觀念，其實可以讓失敗率低ㄧ點點！
50分
4人
100+
主要食材
仿土雞大雞腿
2
付
帶酸的白酒
50
cc
奶油白酒醬
牛奶
300
cc
鮮奶油
100
cc
洋蔥
1
顆
西芹
2
葉
菇類
100
克
紅蘿蔔丁
1
條
百里香
適量
胡椒粉
適量
馬鈴薯大丁
2
顆
甜豆
適量
1
雞腿皮面沾點麵粉，下鍋煎香。
煎香
2
奶油白酒醬
洋蔥培根與洋菇炒香。濃縮白酒到約1/2 後、到回鍋中，再加入牛奶與高湯
3
85 ℃ / 40 分鐘
白醬中，放入煎香的雞腿，加入高湯醃過後，開始傳統小火微微滾的燉煮．
電火鍋
烹煮
4
如果是肉雞腿，請燉10 分鐘就好，如是真正土雞腿，則需拉高溫度燉。
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100+