{"product_id":"peri-peri-spatchcock-chicken","title":"Peri Peri 開邊雞","description":"\u003cdiv class=\"product-description\"\u003e\n\u003cp class=\"product-intro\"\u003e原隻開邊雞配惹火 Peri Peri 醃汁——全熟處理，翻熱即食。夠嗆夠辣，非洲風味十足：雀眼椒、蒜頭與柑橘果香層層遞進，辣度慢慢升溫。零費工夫，輕鬆餵飽一家四口的重頭菜式。\u003c\/p\u003e\n\u003ch2\u003ePeri Peri 開邊雞——已開邊，已醃製\u003c\/h2\u003e\n\u003cp\u003ePeri Peri 開邊雞已開邊，並以惹火 Peri Peri 醬醃製——放上 braai（南非燒烤）或入焗爐即可平放受熱，快捷均勻。開邊處理（去脊骨壓平）解決全雞烹調最大難題：雞胸與雞髀熟成速度一致，同步完成。\u003c\/p\u003e\n\u003cp\u003ePeri Peri 醃汁深入滲透壓平的雞肉：雀眼椒、蒜頭、檸檬、紅椒粉與香草，為全雞每個部位注入濃烈酸辣風味。壓平烹調令雞皮煎烤格外香脆，厚薄均勻亦代表雞胸不會過乾、雞髀不會夾生。\u003c\/p\u003e\n\u003cp\u003e中火炭烤，雞皮向上先烤，每面 20–25 分鐘。或焗爐 200°C 焗 40–45 分鐘，至雞皮金黃、中心溫度達 74°C。靜置 10 分鐘，以廚房專用剪刀分件。\u003c\/p\u003e\n\u003cp\u003e急凍送達，放雪櫃解凍 24 小時。務必解凍後才烹調——扁平形狀比原隻雞解凍更快。已醃製、已開邊的處理，是從冰格到亮麗 braai 主菜最快捷的一條路。\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Biltong Chief","offers":[{"title":"Default Title","offer_id":48859582038268,"sku":"0308104","price":150.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0612\/6095\/5900\/files\/Spatchcock-PERI-Per.jpg?v=1773712047","url":"https:\/\/www.biltongchief.com\/zh\/products\/peri-peri-spatchcock-chicken","provider":"Biltong Chief","version":"1.0","type":"link"}