材料：
雞脾 3隻, 薑 1大片, 日本麵豉 1 湯匙, 蒜頭 6瓣, 豉油 1湯匙, 味醂 1湯匙, 黃糖 2茶匙
麻油 1茶匙, 油 1茶匙

做法：
1. 雞脾用剪刀在骹位軟骨位置，將上脾下脾剪開。
2. 薑、蒜刴成粗粒
3. 將雞脾放大碗內，加份薑蒜及所有調味料，用手拌勻後，醃三小時
4. 三小時後，焗爐開180度預熱10分鐘。
5. 將雞脾平鋪在焗盤上，脾脾面先焗10分鐘，反轉另一面再焗10分鐘，之後再反轉正面再焗2-3分鐘至金黃。（如果用小焗爐，中途要加錫紙蓋面避免焗燶。最後兩三分鐘可取走錫紙）

Ingredients
Chicken Leg 3 pcs , Ginger 1 slice, Garlic 6 cloves, Miso 1 Tablespoon,
soy sauce 1 tablespoon, Japanese Mirin 1 Tablespoon, Brown Sugar 2 teaspoon
Sesame Oil 1 teaspoon, Oil 1 teaspoon
Methods:
1. Cut the chicken leg at the joint, separating into chicken thigh and drumstick
2. Slightly chop the ginger and garlic
3. Put the chicken parts into a big bowl, put in the ginger, garlic and all the seasonings, mix well and marinate for 3 hours
4. After 3 hours, preheat oven at 180°C 
5. Place the chicken parts on the a baking tray, bake for 10mins. Turn it upside down and bake for another 10 mins. Turn again and bake for 2-3 minutes until golden brown. (if using a tiny oven, cover the chicken parts with foil to prevent burning. May take out the foil at the last few minutes) 
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