要做香茅菜式, 怎能少得雞翼呢! 越式蒜蓉牛油雞翼是很多人的至愛。配合自家製香茅醬, 作出一㸃改良。不用太多牛油, 雞翼也不經油炸...一様香脆芳香。高温短時間烤能封鎖肉汁, 雞翼便不過老了。
材料:
1. 8隻雞全翼切件
2. 香茅醬2湯匙
3. 牛油溶液 2-3湯匙 (不喜歡牛油可省減)
4. 生粉, 鹽, 糖, 白胡椒粉 各少許
Ingredients:
1. 8 pc of whole chicken wings, cut into pieces
2. 2 tablespoon homemade lemongrass paste
3. 2-3 tablespoon melted butter (optional)
4. Corn starch, salt, sugar and ground white pepper
雞翼先用糖, 生粉, 白胡椒粉和香茅醬醃少過半天, 放回室溫, 加入牛油溶液和鹽, 攪勻
Marinate chicken wings with sugar, corn starch, ground white pepper and homemade lemongrass paste for a few hours. Bring it to room temperature, add in melted butter and salt, mix well
預熱焗爐較grill 230度, 焗架掃一㸃油, 把雞翼放上焗架(底先向上), 置入中高位置, 先烤10分鐘,取出, 反轉另一面, 把焗架升高一格, 烤多8-10分鐘, 小心焦燶(部分熟及金黄可先取出)
Preheat oven, turn to grill mode at 230 degrees Celsius. Brush some oil on the oven rack, put chicken wings on (skin side down), place the rack at the mid position in the oven. Grill 10 mins, take out and flip the wings. Put it back and raise the rack to upper area. Continue to grill for 8-10 mins. Watch out for burnt (take out the wings which are golden brown first)
外脆肉嫩, 淡淡牛油香味, 充滿香茅香氣。夾雞翼是絶配啊!
The chicken wings are juicy with crispy skin. There is light butter flavor with much fragrant of lemongrass. Gorgeous!
越式香茅醬做法
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