Sunday, 8 September 2013

泰式班兰鸡 Thai Style Pandan Chicken

首先蛋蛋想跟大家抱个歉,因为还来不及给班兰鸡的鸡肉来个大特写就已经被狂风卷落叶般地吃掉了,蛋蛋如果再做这道菜一定会补回一个大特写给你们欣赏。

泰式班兰鸡因为用了各种不同的香料,加上炸的时候,包裹鸡肉的班兰叶会带给鸡肉一种独特的香气,整体吃起来很鸡肉很滑嫩。拿来配啤酒可是一绝哦!


材料: 鸡肉块7-8(分量不要太大,如拇指般大小就ok), 香茅半根,红葱头3-4颗,蒜头2-3颗,黄姜粉1大匙, 班兰叶7-8根,胡椒粉,鱼露,盐,糖各少许

做法:
1。香茅,红葱头,蒜头洗净切碎备用。
2.用黄姜粉,胡椒粉,鱼露, 盐,糖和1。醃制鸡肉块1个晚上。
3。用班兰叶把一片一片的鸡肉块包住,固定好,包法看视频https://www.youtube.com/watch?v=pHGOXTv1Fsw&feature=youtube_gdata_player
4。把包好的班兰叶跟鸡肉放进热油锅里中小火炸至鸡熟透,接近尾声时把火调至大,把多余的油逼出即可。


 
 Photobucket

 
♥♥蛋蛋

4 comments:

  1. 谢谢分享和连接。好棒的一道著名菜肴。你好厉害哦。

    ReplyDelete
  2. Ops! I'm drooling looking at your delicious pandan chicken. Sad that I can't really make these as I will need lots of pandan leaves. Pandan is too expensive here and so I can only use them for cake baking :P

    ReplyDelete
    Replies
    1. Ops! Are u able to plant it? It is very easy to grow actually :)

      Delete

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