惹味香茅牛油雞翼
香茅牛油雞翼是著名的越式小食，製法簡易，香脆惹味。肉質鮮嫩的雞翼，以香茅醃製，增添獨特的清新食味，再加入牛油和蒜蓉快炒，散發誘人的濃郁香味。
Jason Dao師傅
帝苑酒店Le Soleil大廚Jason Dao，擁有十年越南菜烹調經驗，對越菜煮法瞭如指掌。
外層鬆脆 內裏嫩滑
香茅牛油雞翼是地道的越式餐前小食，外層鬆脆，雞肉嫩滑入味，吃時有雙重口感。帝苑酒店的Le Soleil大廚Jason Dao以簡單的材料，炮製這道惹味的香茅牛油雞翼。
首先將香茅和芫荽頭切碎，然後將泰式是拉差辣椒醬、美極鮮醬油、雞粉，以及切碎的香茅和芫荽頭醃雞中翼三十分鐘。接着將雞中翼均勻蘸滿粉漿，放入攝氏一百八十度熱油內，炸至金黃色即可撈起備用。謹記油溫不可過高，否則雞中翼容易焦燶。
最後製作牛油蒜蓉汁，在鑊中燒熱牛油，加入適量蒜蓉炒香，再放雞中翼炒勻，讓雞中翼吸收牛油及蒜蓉的香氣。雞中翼盛起後，灑上適量乾葱即可享用。
惹味香茅牛油雞翼
Deep Fried Chicken Wings with Lemongrass and Butter
| 材料 | Ingredients |
| 雞中翼 4隻 | Chicken wings 4 |
| 香茅 5克 | Lemongrass 5g |
| 芫荽頭 5克 | Coriander root 5g |
| 牛油 20克 | Butter 20g |
| 蒜蓉 5克 | Minced garlic 5g |
| 乾葱碎 10克 | Chopped shallot 10g |
| 生粉 5克 | Cornstarch 5g |
| 清水 15毫升 | Water 15ml |
| 油 適量 | Oil Some |
| 調味料 | Seasoning |
| 是拉差辣椒醬 10克 | Sriracha chili sauce 10g |
| 美極鮮醬油 10克 | Maggi seasoning 10g |
| 雞粉 5克 | Chicken powder 5g |
製法
1.香茅及芫荽頭切細碎。
Chop the lemongrass and coriander root finely.
Chop the lemongrass and coriander root finely.
2.於雞中翼加入是拉差辣椒醬、美極鮮醬油和雞粉。
Add the sriracha chili sauce, maggi seasoning and chicken powder to the chicken wings.
Add the sriracha chili sauce, maggi seasoning and chicken powder to the chicken wings.
3.然後加入香茅和芫荽頭碎。
Then add the chopped lemongrass and coriander root.
Then add the chopped lemongrass and coriander root.
4.把材料拌勻，醃三十分鐘。
Mix the ingredients well and marinate for 30 minutes.
Mix the ingredients well and marinate for 30 minutes.
5.加入生粉。
Add the cornstarch.
Add the cornstarch.
6.注入清水拌勻，直至雞中翼均勻蘸滿粉漿。
Pour in water and mix well. Coat the chicken wings evenly with the batter.
Pour in water and mix well. Coat the chicken wings evenly with the batter.
7.以攝氏一百八十度熱油把雞中翼炸至金黃色。盛起，備用。
Fry the chicken wings in 180℃ oil until golden brown. Remove and set aside.
Fry the chicken wings in 180℃ oil until golden brown. Remove and set aside.
8.鑊中燒熱牛油。
Heat butter in wok.
Heat butter in wok.
9.爆香蒜蓉。
Saute the minced garlic until fragrant.
Saute the minced garlic until fragrant.
10.下雞中翼炒勻，綴以乾葱碎，即成。
Toss in the chicken wings. Garnish with chopped shallot. Serve.
Toss in the chicken wings. Garnish with chopped shallot. Serve.
小貼士Tips
．油溫不可太高，否則雞翼會焦燶。
．The temperature of oil should not be too high otherwise the chicken wings will be scorched.
．The temperature of oil should not be too high otherwise the chicken wings will be scorched.
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