廣東大廚教妳做【紙包雞】，鮮嫩多汁不油膩！

自爆雞？？是紙包雞！今天李強老師教大家用包春卷的方式包雞翅，簡單操作就可以達到鮮嫩爆汁。再傳授獨家的調味秘方，加上輕巧的按摩手法，讓雞翅入味濃郁還不油膩，正應了那句廣東名言：“食在嶺南，不得不嘗紙包雞”。 Tater Wiped Chicken?? It’s Paper Wrapped Chicken! Today, Chef Li Qiang is showing us how to wrap chicken wings like wrapping a spring roll. With just a few simple steps, we can make fresh, juicy chicken wings. And the secret seasoning and the massage skill which make the wings flavorful but not greasy are also revealed. Hence the saying, “If there is one dish you can’t miss trying in the Cantonese area, it is Paper Wrapped Chicken”.