Скачать или смотреть 肉骨茶药材煎鸡扒 Bak Kut Teh Herbal Fried Chicken Chop 独特的口味 值得一试 中西合拼 配饭配面都绝了 Unique flavor worth a try

用肉骨茶药材调味粉来炸鸡扒
3分钟分享我们是如何制作
鲜嫩多汁，清香不腻的 Bak Kut Teh 鸡扒！

材料：
无骨鸡腿肉 500 克
易记药材调味粉 1 tbsp (10-15 gm左右)
食用油 适量
玉米淀粉 1 tbsp

步骤：
1. 先将鸡腿去骨，把较厚的肉切开来，方便入味和受热
2. 把1勺易记药材调味粉撒在鸡腿肉上，腌制至少30分钟（隔夜冷藏效果会更入味）
3. 腌制完成后，在鸡扒撒1勺的玉米淀粉，备用
4. 锅中倒入食用油（鸡本身会出油，无需太多），把鸡扒放入，两面各煎3分钟
5. 完成后，翻面再各煎2分钟（最重要是煎至漂亮的金黄色）
6. 摆盘开动！

Using Malaysia delicacy, Bak Kut Teh spice, to fried chicken chop
In just 3 minutes, let us show you
How to fry a juicy with herbal aromatic Bak Kut Teh chicken chop

Ingredients:
500gm of boneless chicken thigh
1 tablespoon of Ekee herbal spices mix (around 10-15gm)
apt. amount of cooking oil
1 tablespoon of corn starch

Cooking method:
1. Prepare a boneless chicken thigh, and slice the thick part of the chicken thigh.
2. Drop 1 tablespoon of Ekee herbal spices mix and marinate the chicken chop for about 30 minutes. (you may marinate overnight for a better taste)
3. Drop 1 tablespoon of corn starch onto the chicken chop.
4. Pour cooking oil into a hot pan (the chicken chop itself contains fats, there is no need to pour in too much cooking oil), and fry each side of the chicken chop for 3 minutes
5. Fry the chicken chop for another 2 minutes on both sides. (the tip is to make sure each side of the chicken chop looks golden yellowish colour)
6. Ready to serve!