椒麻鸡
材料
"去骨鸡腿 2支","醃料:盐 1/2","醃料:黑胡椒 适量","醃料:米酒 1大匙","醃料:花椒粉 适量","椒麻酱:酱油 2大匙半","椒麻酱:鱼露 2大匙","椒麻酱:糖 1茶匙","椒麻酱:花椒粉 1/4匙","椒麻酱:椒麻籽 适量","椒麻酱:柠檬汁 1大匙半","椒麻酱:蒜末 1大匙","摆盘装饰菜:高丽菜丝 适量","装饰:香菜 适量","装饰:红辣椒 适量","装饰:柠檬片 适量"
做法
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1: 带皮去骨鸡腿.内肉画几刀.用盐.花椒粉.黑胡椒.米酒醃渍20分,备用。(腿肉直接下锅煎至出油到金黄色全熟,无须另外加食用油)
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2: 椒麻调味酱料:蒜末.糖.花椒粉/籽.酱油.辣椒末.鱼露.柠檬汁. (另起ㄧ点油锅下酱料.冒泡即可淋上)注:起油锅(可使用煎鸡腿的油)炼椒麻籽较有香气.
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3: 摆盘:高丽菜丝铺底.柠檬片.(葱末.辣椒末,最后放)