南洋风味姜黄鸡饭
材料
"鸡腿(大) 1只(约500g)","米 2杯","洋葱丁 1/4颗","姜末 1大匙","蒜末 1～2瓣","姜黄粉 1大匙","鸡高汤 200ml","椰浆 150ml","柠檬汁 1/2小匙","鱼露 1小匙","柠檬叶 5～6片","香茅 少许","香菜 1株","盐 约1/4小匙","二砂糖 1/2小匙","奶油 约1大匙","柠檬片 3片","盐 约1/2小匙","二砂糖 1/2小匙","柠檬汁 1/2小匙","白胡椒 适量","鱼露 2小匙",
做法
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1:所有食材备齐，米先洗净沥干备用，鸡腿去骨切小块，以醃料醃渍约半小时(醃渍时可一边以鸡骨、红萝卜、西芹、洋葱等熬煮鸡高汤)
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2:放少许奶油开小火融化后，放入鸡腿块，拌炒均匀至两面金黄取出备用
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3:利用锅中余油，(若太多可倒出一些)，放入洋葱丁、姜末、蒜末翻炒至香味释出
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4:倒入米、姜黄粉拌炒均匀
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5:加入椰浆、鸡高汤、盐、糖翻拌均匀后开大火煮滚后转小火
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6:铺上鸡腿块、柠檬叶、洒些许香茅盖上锅盖，以小火煮约20~25分钟后熄火，再闷约10分钟
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7:掀盖，撒些许香菜末、柠檬片翻拌均匀即完成
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8:上桌
