香煎香茅鸡
- 去骨鸡胸/鸡腿肉 (先拍扁弄薄) 400g
腌料:
- 香茅 (拍碎, 切小粒)3枝
- 鱼露 2Tbsp
- 红辣椒 (切粒) 1条
- 黄糖 1tsp
- 蒜茸 1Tbsp
- 胡椒粉 1/2tsp
- 蒜茸 1/2tsp
- 香茅碎 1Tbsp
- 鱼露 2Tbsp
- 糖 2tsp
- 水 1/2杯
- 粟粉 2Tbsp + 水 2Tbsp 勾芡
- 香茅切碎, 拍打出味道后, 加入其它腌料 (鱼露和黄糖除外), 放入研钵中捣碎, 再加入鱼露和黄糖。
- 鸡肉洗干净, 沥干水份, 和腌料拌匀, 放入冰箱, 腌一个小时或过夜。
- 烧热油锅, 拿出腌好的鸡肉, 先把表面的香茅碎清除, 放入油锅, 煎至两面金黄色, 并熟透即可。
- 用小锅, 放入少许油,爆香蒜茸, 倒入香茅碎, 鱼露, 糖和水, 煮滚后, 即可勾芡, 煮至喜欢的稠度即可。
Grilled Lemongrass Chicken
- Boneless chicken thigh/breast fillet 400g
- Lemon grass (pound and chopped) 3 stems
- Fish Sauce 2Tbsp
- Red chilli (cut into small pieces) 1
- Brown sugar 1tsp
- Minced garlic 1Tbsp
- Ground pepper 1/2tsp
- Minced garlic 1/2tsp
- Chopped lemon grass 1Tbsp
- Fish sauce 2Tbsp
- Sugar 2tsp
- Water 1/2cup
- 2Tbsp corn flour + 2 Tbsp water to as thickening agent
- Finely chopped and pound the white parts of lemon grass, add in the other ingredients of marinade (except fish sauce and brown sugar), make a course paste them using a mortar and pestle, scoop out and mix with fish sauce and brown sugar.
- Rinse the chicken and drain well. Coat them with marinade, for 1 hour or overnight in fridge.
- Heat oil in a grill pan, remove chicken from the fridge, discard the marinade. Place the chicken fillet on the pan and grill till both sides are cooked and lightly brown.
- In another pan, heat some oil and saute garlic till aromatic. Pour in the other ingredients for sauce, bring it to boil. Add in corn flour + water as thickening agent and cook to preferred consistency.
这个香茅鸡比之前尝试的更入味, 更好吃。 我想因为这次的腌料有放入研钵中捣碎, 所以味道比较出来, 以前都为了方便, 而用食物调理机。我觉得鸡肉也要拍得够薄, 腌料才可以渗透, 也比较容易熟。 喜欢这个食谱, 而且放在烤锅内(grill pan) 烤, 真的很方便, 越来越喜欢我的烤锅了, 好好用!
Min, I am hungry now, when can invite me over to taste heeheehee...
ReplyDeleteYaya, sure Jess, come come I let you try :)
DeleteMin,您好!我看见您的曼谷游记里有提到很好吃的“椰子雪糕”,有没有想过自己尝试做做看呢?
ReplyDelete如果做成功了,记得要分享哦!
Tanya
你好! 椰子雪糕噢, 我也想试, 但是要先找食谱看看, 到时成功了再分享噢!
DeleteHi Min,
ReplyDelete请问你用什么牌子的grill pan? 在超市有卖吗?
Jo
你好! 我用的是这个
Deletehttp://www.neoflam.com/shop/aeni-11-square-grill-pan/
我之前在parkson买的。