歐洲蒜香雞中翼(1磅約9-10隻)
歐洲蒜香雞中翼(1磅約9-10隻)
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嚴選歐洲優質雞源：
來自畜牧業發達的歐洲地區，雞隻在天然環境下生長，肉質分外細嫩且富有彈性。歐洲進口的雞中翼皮薄肉厚，完全沒有雪藏味，是烹調高品質家常菜的底氣。 -
靈魂蒜香醃漬方：
採用特製的濃郁蒜香配方，將新鮮大蒜的辛香與多種調味調配至黃金比例。醃製時間充足，讓蒜香深度滲透至骨髓，無論是直接煎炸還是燒烤，都能散發出那種令人難以抗拒的經典香氣。 -
色澤金黃、肉質多汁：
預先醃製的技術確保雞翼在烹調過程中能迅速上色。蒜粒在高溫下與雞皮油脂結合，產生迷人的焦糖化反應，形成外層微脆、內裡流汁的巔峰口感。 -
懶人必備、十分鐘上菜：
每包約 9-10 隻，已經過專業去腥與醃味處理。解凍後即可下鍋，無需再為剁蒜末或調味而煩惱，是平日晚餐「加餸」或準備帶飯便當的高效率神器。
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金黃蒜香煎雞翼（家庭首選）：
平底鍋中火慢煎，將兩面煎至焦黃酥亮。大蒜受熱後的鹹香味道瞬間爆發，是配搭白飯或麵食的「不敗組合」。 -
懶人氣炸法：
放入氣炸鍋以 180°C 加熱 12-15 分鐘。高溫對流能令雞皮像油炸般鬆脆，同時逼出多餘油脂，做出健康又不失美味的蒜香生炸效果。 -
香烤蒜蓉雞翼：
使用烤箱以 200°C 烤約 15 分鐘。烤製過程能讓蒜香更加渾厚，外皮帶著一點點黏口的蜜漬感，層次感極其分明。
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額外加入金黃炸蒜：
上碟前，撒上一層現成的炸蒜酥（金蒜）。雙重蒜味的衝擊能將味道提升至避風塘水準，香脆惹味感爆燈。 - 牛油起鑊法：
在煎製快要完成前，加入一小塊牛油。融化的牛油與蒜香是「世一」組合，能讓雞翼表面多了一份濃郁的奶香與晶瑩的光澤。
Temperature-Controlled Delivery
Efficient and Effortless
Cost-effective
Curated for Excellence
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SF Hong Kong provides professional cold chain logistics with end-to-end temperature-controlled delivery.
G2 fully utilizes SF Hong Kong's professional cold chain delivery service. We provide temperature-controlled transportation for all fresh and chilled goods, ensuring that ingredients maintain consistent quality from warehouse departure until they reach your hands, perfectly preserving every ounce of freshness and nutritional value.
