【外傭好煮意】越式香茅牛油雞翼 Vietnamese Chicken Wings with...

1. 把雞翼解凍洗淨抹乾。

2. 把芫荽根、香茅、1茶匙蒜蓉、是拉差辣椒醬、美極醬油及雞粉與雞翼拌勻。將雞翼放入雪櫃醃最少30分鐘（醃得愈久愈好）。

3. 將生粉加水混合成生粉漿，再將雞翼平均蘸上粉漿。然後馬上下鑊，用中火（180℃）油炸6分鐘至金黃。雞翼炸好後盛起備用。

4. 在另一鑊中以中小火煮溶牛油，再放入剩下的蒜蓉炒香。

5. 把雞翼回鑊，轉中火略炒至雞翼均勻蘸上牛油及蒜蓉即成。

1. Defrost (if necessary), wash then wipe dry the chicken wings.

2. Mix chopped coriander roots, lemongrass, 1 teaspoon minced garlic, Sriraja Panich Chilli Sauce, Maggi sauce, chicken powder together with the chicken wings. Marinate in the fridge for at least 30 minutes (the longer the better)

3. Mix corn starch with water. Coat the chicken wings with the mixture. Deep fry at once over a medium heat at 180℃ for 6 minutes until golden in colour. Drain and set aside the chicken wings.

4. Melt butter in another wok over a medium low heat. Stir fry the rest of the garlic.

5. Put the chicken wings back to the wok, stir fry until the chicken wings are evenly coated with butter and garlic. Serve.

小貼士：

1. 若用Airfryer 炸雞翼，則可在步驟(3) 把醃好的雞翼直接撲上生粉（毋須加水），然後在Airfryer中以200℃焗8分鐘。雞翼炸好後盛起備用。其他步驟相同。

2. 如果想把雞翼煎熟而非炸熟，便不用在步驟(3) 蘸生粉或粉漿，而是用少量油直接把雞翼煎熟便可。

1. If you are using an Airfryer, dust the marinated chicken wings with cornstarch directly in step (3) without adding any water. Then fry the wings in the Airfryer for 8 minutes at 200℃. Set aside chicken wings when done. Remaining steps are the same.

2. If pan frying is preferred, then no need to coat or dust corn starch as per step (3). Simply pan fry the chicken wings with some oil in a pan.

食譜出處：

《外傭入廚手記：星級菜自家煮》

作者：Bonnie 玻璃朱

出版社：香港青馬文化事業出版有限公司

感謝香港青馬文化事業出版有限公司授權提供食譜。