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Monday, November 30, 2015

Vietnamese Lemongrass Chicken Chop 越式香茅鸡扒


家里的香茅长得很茂盛, 没有用它感觉有点浪费, 所以做了这个越式香茅鸡扒。 这次已经是第二次采用这个食谱了, 第一次煮的时候因为太饿, 所以来不及拍照已经吃下肚子去了。 但是因为这道香茅鸡的味道, 自己和家人都很满意, 所以这次怎样都得要拍照分享才可以。




越式香茅鸡扒
改编自: Christine 的简易食谱
  • 鸡扒 3块
腌料:
  • 洋葱 (切片)一个
  • 鱼露 1.5Tbsp
  • 酱油 1Tbsp
  • 黑酱油 1tsp
  • 椰糖 (拍碎) 1.5Tbsp
  • 油 1Tbsp
  • 蒜头 2瓣
  • 香茅 (去白色部分, 拍扁切碎) 2根
  • 辣椒干 2条
  • 柠檬汁  2Tbsp
  1. 鸡扒用刀背拍松, 备用。 
  2. 把所有腌料放入食物调理机搅成蓉。 把腌料和鸡扒混合好, 放入冰箱腌制至少4 个小时或隔夜。 
  3. 烧热平底锅, 放油, 油热后, 放入鸡扒, 煎至两面金黄色, 即可。
Vietnamese Lemongrass Chicken Chop
  • 3 pieces  of chicken chop
Marinades:
  • 1 onion (sliced)
  • 1.5 Tbsp fish sauce
  • 1Tbsp light soy sauce
  • 1tsp dark soy sauce
  • 1.5Tbsp palm sugar (crushed into pieces)
  • 1Tbsp oil
  • 2 cloves garlic
  • 2 lemon grass (use the white part only, sliced)
  • 2 dried chilies
  • 2Tbsp lemon juice
  1. Tenderize the chicken chop briefly with the back of a chopper.
  2. Put all the marinades into a food processor and blend into a paste. Mix the paste with the chicken and keep in fridge for at least 4 hours or overnight. 
  3. Heat up the pan and put some oil. Put in the chicken when the oil is ready. Fry both sides till they are golden brown in colour. 

这个鸡扒煎出来不会干干, 而是有点酱汁的, 所以很好配饭。 其实之前也尝试过好几个香茅鸡的食谱, 现在觉得这个最合我的胃口, 可能也有加了椰糖的关系, 所以煎出来很香, 也有香茅的味道, 大家不妨试试看。 

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