East Roast Chicken 烤焗燒雞   Ingredients   主料   Chicken Leg 4 pcs 雞腿 4 隻 Chicken Wing 4 pcs 雞翼 4 隻         Marinade   醃料   Ginger Juice 1.5 tbsp 薑汁 1.5 湯匙 Chinese Rice Wine 1.5 tbsp 米酒 1.5 湯匙 Sugar 1 tsp 糖 1 茶匙 Light Soy Sauce 2 tbsp 生抽 2 湯匙 Salt 1/2 tsp 鹽 1/2 茶匙 White pepper Little 白胡椒粉 少許     Method Wash Chicken Legs and Wings. Then , wipe it to dry. Mix Ginger Juice (1.5 tbsp), Chinese Rice Wine (1.5 tbsp), Sugar (1 tsp), Light Soy Sauce (2 tbsp), Salt (1/2 tsp), White Pepper (Little). Then add Chicken and mix all ingredients well. Set aside and marinate for 2 hours. Then stir it for a while and marinate for another 2 hours. Place Chicken on plate. Chicken skin face down. Place an Aluminum foil on top, roast the chicken for 45 minutes at 180 degree C. After 45 minutes, remove the top foil. Turn the chicken over. Chicken skin face top. Roast for 10 minutes more. Finish.       製作方法 洗淨雞腿雞翼後抺乾。 把薑汁(1.5 湯匙)，米酒 (1.5 湯匙)，糖 (1 茶匙)，生抽 (2 湯匙)，鹽 (1/2 茶匙)，白胡椒粉 (少許) 拌勻，之後加入雞件，把材料拌勻。 先醃兩小時，兩小時後，拌勻再醃兩小時。 放上烤盤，雞皮向下。 蓋上錫紙，180度焗45分鐘。 45分鐘後，拿走面的錫紙，反轉雞件，雞皮向上，再焗10分鐘。 完成。   Kam Fung Wong, Inc 4008 3rd Ave., Brooklyn, NY 11232 Phone: 718-965-6078 / 718-709-6189 Office Hours: Monday to Saturday 6:00AM - 2:00PM Copyright © Kam Fung Wong, Inc - All rights reserved.