請朋友來吃飯，煮西餐又唔想煎牛扒焗雞翼咁冇新意。參考咗christina嘅簡易食譜，不如就試下焗芥醬蜜糖雞。不過我冇跟佢食譜，自己亂調味。出嚟效果又真係幾好。其實我覺得焗雞真係又易整又好味，啲油又焗咗出嚟，真係唔錯嘅選擇。
材料：
雞扒 3塊 （每塊切開4件）
香草 1湯匙
鹽 3/4湯匙
蜜糖 2湯匙
顆粒芥辣 2湯匙
雞湯2湯匙
以色列香料 1湯匙 （可省略）*
* 一間以色列餐廳店員介紹加入雞的香料
見圖
做法：
1. 把所有調味料加入雞扒醃兩小時。
2. 預熱焗爐至200度，將雞扒(不連多出醃汁)焗約25分鐘至雞扒表面微黃。
3. 取出雞扒放入另一焗碟，將多出的醃料淋在雞扒上再焗約5分鐘，即成。
注意：醃料最後才當醬汁與雞一齊焗，可避免焗出來的雞油混在醬汁中。
Ingredients:
3 chicken chops (cut into 4 pieces for each)
1 Tbsp mixed herbs
3/4 Tbsp salt
2 Tbsp honey
2 Tbsp whole grain mustard
2 Tbsp chicken stock
1 Tbsp Isarel herb (optional) *
*herb introduced by a Isarel restaurant for adding to the chicken, see below picture
Method:
1. Mix chicken chop with marinade for 2 hours.
2. Bake (without the excess marinade) in preheat 200 degrees oven for around 25 minutes until the chicken become light brown.
3. Take out the chicken chop and put on another oven-proof plate with the excess marinade. Bake for about 5 more minutes. Serve.
Note: Chicken baked with the marinade as a sauce in the last step to avoid the chicken oil mixing with the sauce during the baking.
材料：
雞扒 3塊 （每塊切開4件）
香草 1湯匙
鹽 3/4湯匙
蜜糖 2湯匙
顆粒芥辣 2湯匙
雞湯2湯匙
以色列香料 1湯匙 （可省略）*
* 一間以色列餐廳店員介紹加入雞的香料
見圖
做法：
1. 把所有調味料加入雞扒醃兩小時。
2. 預熱焗爐至200度，將雞扒(不連多出醃汁)焗約25分鐘至雞扒表面微黃。
3. 取出雞扒放入另一焗碟，將多出的醃料淋在雞扒上再焗約5分鐘，即成。
注意：醃料最後才當醬汁與雞一齊焗，可避免焗出來的雞油混在醬汁中。
Ingredients:
3 chicken chops (cut into 4 pieces for each)
1 Tbsp mixed herbs
3/4 Tbsp salt
2 Tbsp honey
2 Tbsp whole grain mustard
2 Tbsp chicken stock
1 Tbsp Isarel herb (optional) *
*herb introduced by a Isarel restaurant for adding to the chicken, see below picture
Method:
1. Mix chicken chop with marinade for 2 hours.
2. Bake (without the excess marinade) in preheat 200 degrees oven for around 25 minutes until the chicken become light brown.
3. Take out the chicken chop and put on another oven-proof plate with the excess marinade. Bake for about 5 more minutes. Serve.
Note: Chicken baked with the marinade as a sauce in the last step to avoid the chicken oil mixing with the sauce during the baking.
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