香茅雞鎚

香茅雞鎚

| EN
| EN
難度
2/5
需時 (小時)
5.5
份量 (人)
2-4
難度
需時 (小時)
份量 (人)
2/5

5.5

2-4

材料

  • 雞鎚 4隻
  • 1湯匙
  • 4 Chicken Legs
  • Oil
  • Water
  • 1 tbsp Salt

醃料

  • 半茶匙
  • 檸檬汁 1 湯匙
  • 魚露 2茶匙
  • 紅蔥頭粒 2湯匙
  • 蒜蓉 2湯匙
  • 蜜糖 2湯匙
  • 雞蛋 半隻
  • 麵粉 5茶匙
  • 1/2 tsp Salt
  • 1 tbsp Lemon Juice
  • 2 tsp Fish Sauce
  • 2 tbsp Grained Shallots
  • 2 tbsp Garlic
  • 2 tbsp Honey
  • 1/2 Egg
  • 5 tsp Flour

香茅汁

  • 香茅 2支(只要尾段)
  • 150毫升
  • 2 Lemongrass (Tail Section Only)
  • 150ml Water

烹調步驟

1

先將雞鎚放於水中加入1湯匙鹽解凍約1小時

Put the chicken leg in water and add 1 tablespoon of salt to thaw for about 1 hour

2

取出雞鎚後洗乾淨然後印乾

Take out the chicken leg, wash it and dry it

3

在雞鎚內𠝹1刀,會較容易入味

Cut a knife in the leg for better favouring

4

之後將香茅切粒,然後加水,用攪拌機攪碎隔渣取出香茅汁

Then cut the lemongrass into pieces, then add water, stir with a blender to remove the lemongrass juice

5

將雞鎚放入碗,先把鹽、檸檬汁、魚露、紅蔥頭、蒜蓉、蜜糖、雞蛋和香茅汁倒入拌勻,再放入麵粉拌勻,醃最少4小時

Put the chicken legs into the bowl, first add the salt, lemon juice, fish sauce, shallots, garlic, honey, eggs and lemongrass juice into the bowl and mix well. Then add the flour and mix well, marinate for at least 4 hours

6

之後把雞鎚以中慢火半煎炸式至熟 (熱油後放入雞鎚煎至兩邊有色後轉小火煎至肉收縮便熟),完成

Then fry the chicken legs in medium heat until cooked (after the oil is heated, put in the chicken leg and fry until both sides turn to golden brown and then simmer until the meat shrinks)

分享在 whatsapp
分享在 facebook
分享在 linkedin

好煮播
Good
Cook
Channel

訂閱最新食譜推介