中文介绍宫廷黄姜鸡，禽肉类菜谱。宫廷黄姜鸡
主料：三黄鸡500克；
辅料：潮州白卤水1500克；
调料：盐、味精、料酒少许，蒸姜粉150克，麻油适量；
宫廷黄姜鸡的烹饪制作方法：三黄鸡洗净焯水，放入卤水中，加蒸姜粉卤制入味，捞也沥干，改刀装盘即可。
口味特点：香鲜滑嫩，香酥皮脆。
烹饪操作关键：卤制时间不宜过长。
英文解说Court turmeric chicken, poultry class recipes.
Ingredients: 500 grams Sanhuang;
Accessories: Chaozhou 1,500 grams of white brine;
Seasoning: salt, monosodium glutamate, a little wine, 150 grams of steamed ginger, sesame oil amount;
Court turmeric production methods of cooking chicken: three yellow wash, blanch, put the brine, add the steamed ginger bittern tasty, fishing has drained, transfer to a plate to change the knife.
Taste characteristics: fresh incense the delicious crispy crispy skin.
Cooking operation key: Halogen time not too long.