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慢煮豉油雞（半隻）

慢煮豉油雞（半隻）

港優糧隆重呈獻的慢煮豉油雞——豉香味濃，拌著皮爽肉嫩的有機雞及玫瑰露酒香，帶來陣陣幽香。我們以半日鮮雞入饌，肉滑而有口感，皮爽帶香。即日處理鮮雞，可保持肉質口感的彈性，而慢煮的方法也讓肉質更入味又不失嫩滑。

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HK$120.00
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Description
慢煮豉油雞（半隻）

港優糧隆重呈獻的慢煮豉油雞——豉香味濃，拌著皮爽肉嫩的有機雞及玫瑰露酒香，帶來陣陣幽香。我們以半日鮮雞入饌，肉滑而有口感，皮爽帶香。即日處理鮮雞，可保持肉質口感的彈性，而慢煮的方法也讓肉質更入味又不失嫩滑。

食用方法
提前8小時，將整袋鹽香雞連透明真空袋，由雪櫃的冰格（零下）轉放到雪櫃蔬菜格（零上）解凍。
煮滾2公升水，然後熄火，把完全解凍食物連真空袋，放入滾水內浸熱20分鐘。撈起開袋，即可食用。上菜時伴以附上豉油雞汁。

保存方法
攝氏-18℃或以下
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