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Thursday, May 2, 2013

烤箱香兰鸡 Oven Baked Pandan Chicken


香兰鸡一直是我喜欢的菜肴之一, 之前在外头吃过泰式的香兰鸡, 真的很好吃, 让我回味无穷。 但是相信外面的都有油炸的, 所以其实如果要弄煎炸的版本, 我有点懒惰。 还好最后在网上给我找来这个用烤箱烤的, 省去不少的麻烦, 而且也会吃得比较健康安心。 


烤箱香兰鸡(3-4人份)
  • 无骨鸡腿/鸡胸肉 300-400g
  • 姜 (切细)1Tbsp
  • 香蒜 (切细)1Tbsp
  • 鱼露 1/2Tbsp
  • 酱油 1Tbsp
  • 黄糖 1Tbsp
  • 黄姜粉 1/2 tsp
  • 香兰叶 (预先浸在水中半个小时)
  1. 把鸡肉切成1.5-2寸的大小。 
  2. 把以上的全部材料混合一起 (除了香兰叶和鸡块)。
  3. 腌料和鸡肉混合放入冰箱至少一个小时或过夜。
  4. 预热烤箱至200‘C, 把香兰叶抹干。
  5. 把鸡肉包入香兰叶内, 再放入烤箱烤大概25-30分钟。
Oven Baked Pandan Chicken (Serves 3-4)
  • 300-400g boneless skinless chicken thighs, or chicken breast
  • 1 tbsp of minced ginger
  • 1 tbsp finely minced garlic
  • 1/2 tbsp fish sauce
  • 1 tbsp light soy sauce
  • 1 tbsp palm or light brown sugar
  • 1/2 tsp of tumeric powder
  • pandan leaves (soaked in clean water for at least an hour)
  1. Cut the chicken into pieces of about 1.5 to 2 inches cube/size. 
  2. In a large mixing bowl, add in all the ingredients except the pandan leaves and the chicken pieces, mix well.
  3. Marinate the chicken for at least for an hour or overnight in the fridge.
  4. Preheat the oven to 200C. Remove the pandan leaves from the water.
  5. Wrap the chicken pieces in the pandan leaves and secure it with a toothpick. Repeat till all the chicken pieces has been wrapped up.
  6. Bake in preheated oven for 25-30 minutes.  
 
喜欢用烤箱来做菜, 真的方便很多。 这个香兰鸡算比较接近泰式的, 因为加了少许的鱼露, 感觉味道加分不少。 以前我包香兰鸡都要用牙签来固定, 后来看了这个视频, 原来这样包的话, 可以省去用牙签。 不过视频我看了好几遍, 也练习了好几遍, 才掌握到它的技巧。 大家不妨可以尝试一下这个香兰鸡, 很好下饭的。

10 comments:

  1. Replies
    1. 不客气, 希望尝试了不会让你失望!

      Delete
  2. Replies
    1. 我也是, 放入烤箱就搞定的我最喜欢。

      Delete
  3. 我喜欢不用油炸的食谱,一定要试一试,谢谢分享~

    ReplyDelete
    Replies
    1. 不客气, 希望你一样喜欢!

      Delete
  4. that sounds really yummy. I'm sure the aroma of the pandan leaves is intoxicating. Thanks for sharing. Happy weekend!

    PS. I added your blog to my blogroll. I hope you don't mind.

    ReplyDelete
    Replies
    1. Thanks for adding! Hope you love this recipe too!

      Delete

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