煎鸡腿排

Grilled Chicken Legs
煎鸡腿排

佐料： 生抽 3汤匙; 老抽 2汤匙; 玫瑰露酒 1汤匙; 味啉 1汤匙

主料：鸡大腿肉（去骨）8片

做法:

  1. 将鸡腿肉放入佐料中腌制24小时。
  2. 煎锅，或者平底锅烧热。表面抹上少许油。取出鸡腿肉，略沥干汁水。将鸡腿肉放入煎锅，皮向下，中火煎5分钟，翻面，再煎五分钟（时间需要根据火侯调节）
  3. 煎好的鸡腿静置一会儿，切块。

INGREDIENTS

  • 8 chicken thighs with skin on, bones removed

For the marinade

  • 3 tbsp light soy sauce
  • 2 tbsp dark soy sauce
  • 1 tbsp Cooking Rose Wine (Mei Kuei Lu Chiew)
  • 1 tbsp mirin

COOK’S TIPS

  1. Combine the marinade ingredients and pour over the chicken. Stir to coat thoroughly and leave to marinate for 24 hours.
  2. Place a heavy griddle pan or frying pan over a medium heat. Remove the chicken from the marinade, allowing the excess to drip off, and lay it in the pan skin side down. Cook for 5 minutes on each side or until it is browned and thoroughly cooked.
  3. Leave the chicken for a few minutes, cut to bite-size strips. Serve the chicken with rice.
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