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Ingredients
- 2 隻 帶皮帶骨雞腿肉 (約800克)
- 40 克 鹽 (醃漬用)
- 40 克 米酒
- 1000 克 水 (蒸煮用)
- 3 支 蔥 ，切段
- 5 片 薑
- 30 克 香油
- 50 克 蔥 ，切蔥花
- 1 茶匙 鹽
- Nutrition
- per 1 人份
- Calories
- 1060 kJ / 253.2 kcal
- Protein
- 18.2 g
- Carbohydrates
- 0.8 g
- Fat
- 18 g
- Fibre
- 0.2 g
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