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香茅雞翼
香茅雞翼
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happykitchen
雞翼在雞的眾多部位中運動量較大,是最鮮嫩可口的位置之一,含有豐富的膠原蛋白。香茅雞翼,是請客或BBQ 必做的,用乾葱蒜蓉汁帶出雞肉的鮮香,加上香茅釋放獨特清爽之香氣,吃過後齒頰留香。
Asian
Snacks
Chicken
Pan-fry
Average
30 mins
Ingredient and Portion
雞翼 2磅(900g)
Seasoning
香茅 3枝(新鮮的更好)
乾葱蒜頭汁 2湯匙(乾葱6粒+蒜頭1個)
生抽 1–1/2湯匙
老抽 1茶匙
魚露 1湯匙
砂糖 2茶匙
Method
1. 乾葱蒜頭去皮,刴成蓉,備用;香茅切幼細
2. 為了令醃料滲入雞肉中,先用叉在雞翼背部刺洞,再用廚房紙抹乾雞翼水份,放入密實袋
3. 加入生抽、老抽、魚露、砂糖、乾葱蒜頭蓉、香茅碎拌勻,放入雪櫃,醃過夜可使雞翼更入味
4. 燒熱平底鍋(易潔鑊效果更佳),放少許油(煎香時雞翼會有油份分泌出來),放入雞翼大火煎香,兩面煎至金黃
5. 改為小火,加蓋焗1–2分鐘,確保全熟,上碟(可先舖生菜底,無咁油)
Tips
雞翼放在密實袋中,有助醃料均勻沾滿雞翼,省卻不時翻攪雞翼的程序
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