小菜
由 CookWhatHK0 次收藏
東南亞醬燒羅望子雞腿以羅望子醬、魚露和黑醬油醃製，再皮朝下乾煎至焦香上色，醬汁濃郁。
全部醬料跟雞腿排一起醃漬，放雪櫃3小時。
Marinate the chicken thighs with all the sauces and refrigerate for 3 hours.
熱鍋之後不用加油，皮朝下直接小火乾煎。
Heat a pan (no oil needed). Place the chicken skin-side down and pan-fry over low heat dry.
可以把醃漬剩下的醬料還有紅蔥頭也倒進去一起煮，單面上色後要勤翻面，因為有醬料容易焦。
Add the remaining marinade sauce and shallots to the pan. Once one side is browned, flip frequently as the sauce can burn easily.
如果有點焦但裡面還沒熟，可以放入小焗爐，200度焗5分鐘。
If the outside is slightly charred but the inside is not yet cooked through, transfer to a small oven and bake at 200°C for 5 minutes.
