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)
- 把鸡肉切成1.5-2寸的大小。
- 把以上的全部材料混合一起 (除了香兰叶和鸡块)。
- 腌料和鸡肉混合放入冰箱至少一个小时或过夜。
- 预热烤箱至200‘C, 把香兰叶抹干。
- 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)
Source: Honey Bee Sweets
- 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)
- Cut the chicken into pieces of about 1.5 to 2 inches cube/size.
- In a large mixing bowl, add in all the ingredients except the pandan leaves and the chicken pieces, mix well.
- Marinate the chicken for at least for an hour or overnight in the fridge.
- Preheat the oven to 200C. Remove the pandan leaves from the water.
- Wrap the chicken pieces in the pandan leaves and secure it with a toothpick. Repeat till all the chicken pieces has been wrapped up.
- 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。
谢谢分享,我要尝试^_^
ReplyDelete不客气, 希望尝试了不会让你失望!
Delete喜欢这简易的食谱
ReplyDelete我也是, 放入烤箱就搞定的我最喜欢。
Delete我喜欢不用油炸的食谱,一定要试一试,谢谢分享~
ReplyDelete不客气, 希望你一样喜欢!
Deletethat sounds really yummy. I'm sure the aroma of the pandan leaves is intoxicating. Thanks for sharing. Happy weekend!
ReplyDeletePS. I added your blog to my blogroll. I hope you don't mind.
Thanks for adding! Hope you love this recipe too!
Delete如果没有鱼露可以吗?
ReplyDelete没有的话也可以省略 :)
Delete