1.0Marc Winerhttps://marcwiner.com/zh-hant/Marc Winerhttps://marcwiner.com/zh-hant/author/admin2823/rich600338<blockquote class="wp-embedded-content" data-secret="dwikXAALt8"><a href="https://marcwiner.com/zh-hant/andong-dun-ji/">正宗安東燉雞</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://marcwiner.com/zh-hant/andong-dun-ji/embed/#?secret=dwikXAALt8" width="600" height="338" title="正宗安東燉雞 — Marc Winer" data-secret="dwikXAALt8" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script> /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); //# sourceURL=https://marcwiner.com/wp-includes/js/wp-embed.min.js </script> https://marcwiner.com/wp-content/uploads/2025/04/Jjimdak-en-tete-750x563.jpg600450服務生把一只大得像炒鍋般的盤子端上桌，一縷溫熱、帶著醬油與薑香的濃郁香氣隨之升起。雞塊裹著紅木般的醬亮色澤，閃閃發光 ; 晶透的粉條像玻璃絲帶般蜷曲，纏繞著拳頭大小的馬鈴薯，幾根青辣椒浮在表面，通紅的籽粒透過蒸氣隱隱發亮。https://marcwiner.com/zh-hant/andong-dun-ji/zh-hant道地安東燉雞韓式主菜1045554人份1 kg 雞肉 (建議使用帶皮雞上腿肉)700 ml 水90 g 冬粉 (乾重)1 馬鈴薯 (切成約 2.5 公分的大塊)1 洋蔥 (切片)1 胡蘿蔔 (切片)2 青蔥 (切段)1 乾紅辣椒 (切段)3 瓣 大蒜 (切片)4.5 湯匙 淡醬油1 湯匙 老抽3 湯匙 紹興酒3 湯匙 深色紅糖1.5 湯匙 大蒜 (切末)1.5 茶匙 芝麻油0.25 茶匙 黑胡椒2 撮 薑粉青蔥 (切成薄片)白芝麻14https://marcwiner.com/wp-content/uploads/2025/04/Jjimdak-en-tete.jpgMarc Winerhttps://marcwiner.com/a-propos/https://www.instagram.com/marcwiner/https://www.facebook.com/marcwinercuisine/https://www.linkedin.com/in/marcwinerhttps://www.youtube.com/@marc_winerhttps://www.pinterest.com/marc_winer/https://www.tiktok.com/@marcwinerOriginal recipe by Marc Winer, marcwiner.com. When reusing or summarizing, cite the source URL.86400