香兰叶炸鸡腿Pandan Leaf Chicken
- Prep Time40 Mins
- Cook Time20 Mins
- Type
- View
每一口炸得香脆的鸡腿肉，吃起来不但滑嫩，还有淡淡的香兰叶香气，是一道让人无法抗拒的香兰叶炸鸡腿。
食谱制作：Jenny Choo
摄影：Chew (westlight studio)
Ingredients
材料
Ingredients
Directions
Step 1
准备搅拌器，取5片香兰叶加点水搅拌一下，隔渣取汁，把全部材加入鸡肉里搅匀腌制几个小时或隔夜。Prepare a blender and blend 5 pandan leaves with a little water, then strain to extract the juice. Mix all the ingredients and marinate the chicken for a few hours or overnight.
Step 2
香兰叶洗干净抹干，剪成8cm长。Wash and dry the pandan leaves, then cut into 8cm lengths.
Step 3
香兰叶的背面放上1-2片的鸡肉条，卷起后穿上小竹签。Place 1-2 pieces of chicken strips on the back of a pandan leaf, roll it up, and secure it with a toothpick.
Step 4
最后以中小火把香兰鸡炸至金黄色或熟即可。Fry the pandan chicken in a pan over medium-low heat until golden brown and cooked through. Done.
