越南香茅烤鸡 Vietnamese Roast Chicken

材料：

鸡全腿四个（洗净抹干）

腌料：

小葱头2粒、蒜头4瓣、美20克、香茅4枝

调味料：

五香粉1茶匙、辣椒粉2茶匙、鱼露2汤匙、白糖/蜜糖50克、盐适量、栗米粉1汤匙

做法：

1.用电动研磨器把腌料研磨至细，倒入鸡肉中，加入全部调味料，腌至少3小时或收入冰箱腌隔夜。（图1-4）

2.预热烤炉至190℃，放入鸡肉烤30分钟或至熟。（图5-7）

3.趁温吃。

INGREDIENTS:

4 chicken whole legs (cleaned and patted dry)

MARINADE INGREDIENTS:

2 shallots, 4 cloves garlic, 20g ginger, 4 stalks lemon grass

SEASONING:

1 tsp five-spice powder, 2 tsps chilli powder, 2 tbsps fish sauce, 50g sugar/honey, salt to taste, 1 tbsp cornflour

METHOD:

1.Using an electric blender, finely grind marinade ingredients, and then mix with the chicken, season with seasonings and marinate for about three hours or overnight in the refrigerator. (pic 1-4)

2.Preheat oven to 190℃ and roast for 30 minutes or until cooked. (pic 5-7)

3.Served warm.