Jangjakgui-tongdak, Wood-grilled Chicken, 柴烤全鸡, 柴烤全雞, 丸鶏の薪焼き, 장작구이통닭 Leave a comment

Several whole chickens skewered on a long stick and wood-grilled while the skewer is rotated. Cooking the chicken over a fire makes the meat lean and juicy, as it allows all the fat to drain off.

用一条长长的铁杆将几只全鸡串起来,放在以木头为柴的火上烤熟即可。因直接用火烤制,所以烤出的鸡肉烤香浓郁,味道清淡不油腻,十分美味。

用長長的串把多隻整雞串在一起,用柴火邊轉邊烤。因為直接用火烤製,所以滋味豐富,也不油膩。

長い串に鶏肉をまるごと数羽さし、まわしながら薪火で焼いたもの。直火で焼くため、余計な油が落ちて、直火焼きの風味とさっぱりとした味わいになる。

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