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【三餸一湯】香茅單骨雞翼

蘋果日報 2020/05/15 07:00

食譜雞肉15-30分鐘

材料:
單骨雞翼 12至15隻
香茅 6支
魚露 1湯匙
豉油 1/2茶匙
蒜頭 1瓣
指天椒 1隻
薑 1小塊
青檸汁 2個

做法:
1.香茅拍扁根部以出味,然後斜切成薄片;蒜頭、指天椒、薑切碎,備用。
2.單骨雞翼用廚房紙吸乾水分,然後加入香茅、魚露、豉油、蒜茸、指天椒、薑茸及青檸汁拌勻,然後加入少許油,醃約20分鐘。
3.燒熱鑊,下油,先煎雞皮一面,然後再煎肉一面至雞翼金黃色。
4.夾起雞翼上碟,香茅汁醬再煮至收汁,淋上雞翼即可。

Lemongrass Single Bone Chicken wing
Ingredients:
Single bone chicken wings 12-15pcs
Lemongrass 6pcs
Fish sauce 1tbsp
Soy sauce 1/2tsp
Garlic 1clove
Bird's Eye Chilli 1pc
Ginger 1small piece
Lime juice 2pcs

Methods:
1.Smash the lemongrass to taste, and then cut into thin slices; mince the garlic, Bird's Eye Chilli and ginger, set aside.
2.Sop up the chicken wings with kitchen paper, and then add lemongrass, fish sauce, soy sauce, garlic, Bird's Eye Chilli, ginger and lime juice, mix well, and add a little oil and marinate for about 20 minutes.
3.Heat the wok with oil, pan-fry the chicken skin first, and then fry the meat side until the chicken wings are golden brown.
4.Transfer the chicken wings to the plate, cook the lemongrass sauce until the sauce is reduce and reserve. Pour it to the chicken wings.