Vietnmaese Lemongrass Chicken Chop （adapted fromChristine's recipe)
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Boneless chicken thigh fillet 400g
Marinade:
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Lemon grass (white part only) 2stems
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Fish Sauce 1Tbsp
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Sugar 1tsp
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Minced garlic 1Tbsp
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Corn flour 1tsp
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Water 2Tbsp
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Lemon zest 1 strip (1x5cm)
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Freshly grated ginger juice 1/2Tbsp
Sauce:
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Minced garlic 1/2tsp
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Chopped lemon grass 1Tbsp
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Fish sauce 2Tbsp
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Sugar 2tsp
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Water 1/2cup
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2Tbsp corn flour + 2 Tbsp water to as thickening agent
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Finely chopped and pound the white parts of lemon grass, add in the
other ingredients of marinade (except cornflour), put them in a food
processor and blend for 10 seconds, scoop out and mix with corn flour.
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Rinse the chicken fillet and drain well. Coat them with marinade, for 1 hour or overnight in fridge.
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Heat oil in a fry pan, remove chicken from the fridge, discard the
marinade. Place the skin side down first on pan and fry till both sides
are cooked and lightly brown.
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In another pan, heat some oil and saute garlic till aromatic. Pour
in the other ingredients for sauce, bring it to boil. Add in corn flour +
water as thickening agent and cook to preferred consistency.
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Drizzle the sauce on top of the chicken chop to serve.
看似很复杂的步骤， 其实一步步来是不难的， 而且鸡扒前一天就腌制好， 第二天就比较简单了。 感觉越南或泰国风味的食物都比较习惯用到鱼露，
这次我的鸡扒有点带咸， 我怀疑我的鱼露放太重手了。 除了这个外， 我对这个鸡扒真的没有怨言了， 喜欢香茅的味道， 很开胃， 而且很下饭。
下次还要再弄， 开始想念香茅的味道了.
謝謝 Min's Blog 提供以上資料
Min's Blog的個人網誌: http://sze-min.blogspot.hk/
Baking 烘培日记
