简单招牌菜揭秘Simple Cooking Tips- 马来西亞美食 Malaysia Food-香兰叶鸡Pandan Chicken
简单招牌菜揭秘
材料跟足，烹调由人，又不是练神功，试多几次，两、三
下步骤，EASY JOB! 把人家招牌菜煮熟！
Simple Cooking Tips
Cooking is an art and there is no such thing as a right or wrong
recipe.Feel free to put variations into the dishes you and your loved one
enjoy.
香兰叶鸡
材料：去骨鸡肉，香兰叶，油
腌料：鸡蛋、蒜蓉、鱼露、咖喱粉、胡椒粉，鸡精粉、蚝油，份量随意增减
做法：鸡蛋打散，鸡肉切粒，加入腌料腌卅分钟，用香兰叶把鸡块扎紧，油炸四分钟。
剥开，金黄色的鸡肉香气四射，赢完马来炸鸡，吃了还会吐气如兰，非香口剂能及。
Pandan
Chicken
Ingredients : Boneless chicken, pandan
leaf,cooking oil
Marinade: egg , minced garlic, fish sauce ,
curry powder, pepper, chicken stock, oyster sauce
Method: Rinse the chicken and cut into
pieces, season it with marinade, marinate for 30 minutes. Wash the pandan
leaves , pat dry . Roll up and wrap well the marinated chicken
pieces with pandan leaf ,tie tightly. Deep fry into hot oil about 4 minutes. Dish up and drain well. Remove the
pandan leaf and serve at once , you can
taste the fantastic aroma of pandan leaf absorbed in the chicken
meat.
食公子著 Jacky Liew Product
