Monday, October 13, 2008

白汁蘑菇鸡

鸡腿去骨去皮, 用酱清蜂蜜酒略腌, 以180C烤约15-20分钟.

蘑姑切片, 用牛油炒熟, 倒入鲜奶滚一滚.

倒出烤鸡的汁, 倒入鲜奶蘑菇, 撒上乳酪, 再烤至乳酪溶.
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