{"product_id":"free-range-chicken-thighs","title":"走地雞上髀","description":"\u003cdiv class=\"product-description\"\u003e\n\u003cp class=\"product-intro\"\u003e連皮連骨走地雞上髀——全雞最惹味的部位，廚師至愛。深色腿肉油潤多汁、寬容易煮：脆皮香煎、焗烤或炆煮皆宜，濃郁程度是雞胸無法比擬的。\u003c\/p\u003e\n\u003ch2\u003e走地雞上髀——百變惹味\u003c\/h2\u003e\n\u003cp\u003e雞上髀是入廚之人的心水部位：比雞胸更有味、更易煮、更百搭。走地雞活動量足，肌肉自然發達；雞髀作為最勤力的部位，得益最多——肉味格外豐厚。\u003c\/p\u003e\n\u003cp\u003e上髀脂肪比雞胸略高，即使稍為煮過火仍然多汁——燒烤、炆煮、焗烤、慢煮都難以失手。雞皮落熱鑊一煎即脆，深色腿肉吸收醃料與香料的能力，亦遠勝白肉。\u003c\/p\u003e\n\u003cp\u003e脆皮做法：印乾水分、以鹽調味，雞皮向下放入熱鑊煎 6–8 分鐘至金黃，翻面後轉入 200°C 焗爐焗 15 分鐘。炆煮做法：四面煎香，加入上湯、椰漿或番茄醬汁，160°C 炆 45 分鐘至骨肉分離。\u003c\/p\u003e\n\u003cp\u003e急凍送貨，收貨後放雪櫃冷藏或急凍保存。食用前一晚放雪櫃解凍，解凍後 2–3 日內食用。連皮連骨的上髀最富風味——雞骨更會為醬汁和炆湯添一層深度。\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Biltong Chief","offers":[{"title":"預設款式","offer_id":48859554611452,"sku":"1808071","price":108.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0612\/6095\/5900\/files\/mt-barker-skin-on-thighs-roast-chicken-hong-kong-free-range.jpg?v=1773711857","url":"https:\/\/www.biltongchief.com\/zh\/products\/free-range-chicken-thighs","provider":"Biltong Chief","version":"1.0","type":"link"}