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聯合報
8m
讀饗時光 EP131|燒鳥「一串入魂」的祕訣
燒鳥(日式烤雞串)是近年台灣餐飲相當熱門的項目。如何拿捏從雞肉分切到燒烤的技術,讓雞肉皮酥肉嫩,連續4年入選台灣米其林指南的台中燒鳥餐廳鳥苑主廚湯仲鴻,有一套獨門燒鳥心法。 11:31:燒鳥烤到「皮酥肉嫩」的祕訣。
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