1.0Marc Winerhttps://marcwiner.com/zh-hant/Marc Winerhttps://marcwiner.com/zh-hant/author/admin2823/正宗菲律賓阿斗波雞rich600338<blockquote class="wp-embedded-content" data-secret="RYwX2XWbIJ"><a href="https://marcwiner.com/zh-hant/feilubin-adobo-ji/">正宗菲律賓阿斗波雞</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://marcwiner.com/zh-hant/feilubin-adobo-ji/embed/#?secret=RYwX2XWbIJ" width="600" height="338" title="正宗菲律賓阿斗波雞 — Marc Winer" data-secret="RYwX2XWbIJ" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script>
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https://marcwiner.com/wp-content/uploads/2025/01/Poulet-adobo-en-tete-750x563.jpg600450阿斗波雞是菲律賓的國民美食，絕對不是浪得虛名！老實說，這道菜簡單到很可能會成為你最愛的亞洲雞肉料理之一。https://marcwiner.com/zh-hant/feilubin-adobo-ji/zh-hant道地菲律賓阿多波雞菲律賓主菜30701004人份6 隻 雞上腿 (帶骨帶皮)100 克 棕櫚糖 (也可用椰子糖（更方便）或蔗糖)水 (烹調用)中性食用油 (烹調用)10 瓣 大蒜 (去皮後稍微拍扁)2 洋蔥 (切成短細絲)6 片 月桂葉100 毫升 淡醬油 (最好使用菲律賓版 Silver Swan)2 湯匙 老抽醬油 (只有在沒有 Silver Swan 醬油時才需要使用)200 毫升 米醋 (最好使用菲律賓甘蔗醋)2 茶匙 黑胡椒 (研磨)青蔥 (切碎，作為點綴)茉莉香米 (煮熟，搭配食用)14https://marcwiner.com/wp-content/uploads/2025/01/Poulet-adobo-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