越式香茅雞肶 Vietnamese lemongrass chicken thighs

很喜歡做碟頭飯，之前post過有煎豬肉餅飯。還有陳皮豉油豬肉飯都很受歡迎。碟頭飯很方便，洗少很多。當然看似簡單的一碟飯也需花些心思。像食譜的越式香茅雞肶，可用上新鮮香茅醃便可。何需先煮香茅醬呢？!


事實，炒過的香料，香氣特別出，特別香。打幼了的香茅再炒，相對少一點渣滓。例如，蒜蓉蒸海鮮，用上生熟蒜總比生蒜來得惹味及少一點辛辣。。食譜中最後加上葱花，生葱不好吃，熟葱又不青綠。。結果，淋上熱油便能帶出蔥的香味但又保持青綠了。。

材料: 雞肶(先用白胡椒粉，鹽醃)，皮下脂肪去除，用廚房紙印乾。
香茅醬材料: 香茅8支切幼，乾蔥頭6粒，蒜頭4粒，鮮薑，乾辣椒6隻，鹽，糖少許，魚露1湯匙，油半碗

Ingredients: Chicken thighs(marinate with ground white pepper and salt), remove the fat under skin and pat dry with kitchen paper.
Lemongrass paste: lemongrass 8 stalks, shallots 6pc, garlic 4 cloves, fresh ginger 2 thumb size, dry chili 6 pc, a bit salt and sugar, fish sauce 1 tablespoon, cooking oil half bowl

把香茅醬材料(除鹽，糖，魚露)放入攪拌器打爛但保留少許香茅質感
Bring all lemongrass paste ingredients into a blender(except supar, salt and fish sauce), blend until mildly smooth

中火炒香香茅醬並加入少許糖及約1茶匙鹽
Stir fry lemongrass paste in medium heat, add sugar and salt around 1 tea spoon

轉細火慢慢炒至微黄及少一點水份及有香氣，加入魚露1湯匙，試味後可再加鹽，醬有點鹹為佳
Low heat, fry the paste until little bit dry and fragrant, add fish sauce 1 tablespoon then，add extra salt after taste, the paste is mildly salty at last

除了用部份醃雞，其餘備用
Use half paste to marinate chicken, reserve the remaining

把香茅醬均勻放在雞肶上，特別在皮下，醃1小時
Rub thd lemongrass paste on the chicken thighs, put some under the skin as well

較grill 230度預熱，把雞肶放上焗爐架，讓油和汁隔走。。並放在中間位置因香茅蒜蓉很易燶，每邊約10分鐘
Preheat oven, turn to grill mode at 230 degree celsius, place chicken on a oven rack at the mid part of the oven, do not place on the top as lemongrass and garlic are easily get burnt

同時把蔥用熟水洗淨切粒，加一點鹽，淋上熱油
Rinse spring onion then dice it into small cubes, add little bit salt then pour very hot oil on it

碟頭飯完成，在雞肶上多加入剩下的香茅醬及蔥花。皮脆肉嫩，很正!
Serve with extra lemongrass paste and spring onion. The chicken skin is crispy while the meat is tender and juicy ..Yum!

Tips:
1. 雞皮下所有脂肪切除，雞皮會很脆。
2. 把雞肶放上焗爐格烤，雞油及流出汁液不會浸住雞肶，雞會乾身，不油膩, 皮很脆。

Tips:
1. Remove all fat under chicken skin that the skin will become crispy after grill.
2. For crispy skin and less oily chicken, place it on a oven rack to grill.