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感謝各大媒體報導甕堯雞【後篇】

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Uploaded by on Jun 22, 2010

我們的雞隻以全雞浸料入味,使雞隻充分吸收調味,讓雞肉入口即充滿香氣,不需再以任何沾醬、佐料,真正的忠於原味,並強調以天然香料入味,不使用任何一味中藥材,使老少婦­孺均能享用,沒有任何限制。在燜烤過程裡以龍眼木為火材將甕窯燒到一定溫度,先以低溫燜烤至一定程度後提出降溫,再行以高溫烘烤,完成後的甕窯雞其肉汁肉香緊緊內封絕不流­失,其肉質鮮嫩多汁香Q不乾澀,這絕非一般電烤爐、火烤爐的甕仔雞、桶仔雞......能做到的,因其做法並非火烤,而是以土燜烤,每隻雞的完成需約40分鐘且一個甕窯只­能燜烤一隻雞這些都是別人所學不來的。

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