深宵小巴

雞髀,有時誤作(雞脾),是整隻雞最多肉的部位,其肉多而瘦,富有雞鮮味,肉質頗堅實,可分為雞上腿和雞下腿。
在香港,雞髀有多種食用方法,例如油炸、鹵水、燒烤等。

--維基百科

Chicken leg, the part of a chicken that has the most flesh. The flesh is tender. In Hong Kong, there are many ways to cook chicken legs. They can be deep fried, marinated, barbecued etc.

— wikipedia

Ref:
http://zh.wikipedia.org/wiki/雞腿
http://zh-yue.wikipedia.org/wiki/雞髀

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