♡斑斓鸡 Pandan Leaves Chicken♡

update 更新~ 2-/10/2019

久违的*斑斓鸡*，
斑斓香，鸡肉嫩又多汁，
大家一起来开动啦！

周一另类小吃~
满屋飘香的*斑斓鸡*
家人非常喜欢，
一下子就扫个清光了，呵呵

食谱参考于好友 Beehong Foo。感谢她漂亮的分享~

材料：
全鸡腿 3支，去骨，洗净切小块
大片斑斓叶 10~12片，洗净后一片剪成两片
牙签 20~25支

腌料：
黄姜粉 1茶匙
胡椒粉 少许
酱油 1大匙
盐巴 少许
白糖 半茶匙
鸡蛋 1颗，打散

做法：
1.将切块的鸡腿肉和腌料一起拌均匀，存入冰箱腌制至少三小时。
2.将鸡肉块放在斑斓叶的尾端，然后卷紧，用牙签固定。

3.锅里倒入适量的油，待热后放入斑斓鸡，以中小火炸至鸡块金黄色即可捞起。
4.将火再次开大，待锅内的油热后，快速将斑斓鸡倒入，翻炸一下再捞起沥干油即可上碟。
**可一次多做斑斓鸡，然后存入冷冻格，要吃的时候拿出来退冰就可以炸来吃了。

Ingredients：
3 pieces whole leg chicken，de-boned & cut into small pieces
10~12 pieces big pandan leaves，wash and cut into two section
20~25 toothpicks

Marinade Ingredients：
1 teaspoon turmeric powder
dash of pepper
1 tablespoon soya sauce
pinch of salt
1/2 teaspoon sugar
1 egg

Method：
1. Combine well the chicken with all the marinade ingredients. Chill in the fridge for at least 3 hours.
2. Place a piece of chicken on the end of a pandan leaf and roll it up tightly. Secure the piece by using a toothpick.
3. Heat the oil in a wok, deep-fry the chicken until golden brown colour under medium-low heat. Dish out and drained on paper towel.
4. Heat up the remaining oil again with high heat, once it is hot, deep-fried again the pandan leaves chicken for a half minute. Drain the chicken, transfer on the plate and serve hot.