泰式班蘭葉包雞 Pandan Chicken

新年快樂呀!!!

新既一年當然要有新菜色

加上老公買咗張Bar Table放係Sunroom到

以後夏天就可以一邊食晚餐一邊睇日落, 好寫意呢!

(不過噚日煮得太慢, 煮完太陽伯伯已經落咗山lu...)

材料：
雞胸肉 500克
班蘭葉 10塊

Ingredients:

500g Chicken breast

15 Pandan leave    

 

醃料：
香芧(白色部分切碎) 1條
蒜頭(切碎)   3瓣
魚露         1湯匙
椰漿         3湯匙
糖             1茶匙
鹽同胡椒 適量
咖喱粉     2湯匙     
黄薑粉     1湯匙

Marinade:

1 Lemongrass stalk, white part only, finely chopped

3 Gralic cloves, finely chopped

1tbsp Fish sauce

3tbsp Coconut cream

1tsp   Sugar

Pinch of Salt&Pepper

2tbsp Curry Powder

1tbsp Turmeric
 

做法：
1. 將雞肉切成2×5厘米大, 和醃料混合醃至少一個小時
2. 班蘭葉剪成10厘米長, 略略屈一屈讓香味散發
3. 班蘭葉包住雞肉, 用牙籤固定位置

4. 大火將雞肉炸3-4分鐘, 即可

Steps:

1. Cut the chicken breast into 2x5cm, combine with the marinade ingredients and marinade for at least an hour

2. Cut the pandan leave into 10cm lengths and gently twist them to release the essence

3. Wrap the chicken breast with pandan leave and secure with a cocktail stick

4. Deep fry the chicken for 3-4minutes. DONE!