叻沙烤鸡

材料
星洲辣沙酱2包
孟买洋葱1个,切碎
椰浆3大匙
叻沙叶2株,切细丝
班兰叶1片,切小块
整鸡1只,洗净
做法
- 把叻沙酱与孟买洋葱、椰浆、香兰叶和一半叻沙叶混合均匀。
- 把鸡只表面用少许盐擦净,然后把叻沙酱混合物涂抹在腹腔和鸡肉表面。
- 把鸡肉放在冰箱中冷藏腌制过夜。
- 预热烤箱至200°C。
- 取出鸡肉,把剩余叻沙叶均匀撒在鸡肉上,放进烤箱烤至金棕色。期间需要不时翻动鸡肉,并用剩余腌味酱涂在表面。
Laksa Chicken
Ingredients
2 packets Dancing Chef Singapore Laksa Paste
1 Mumbai onion, minced
3 tbsp coconut milk
2 stalks laksa leaves, shredded
1 pandan leave, cut into small pieces
1 whole chicken, clean and rinse
Method
- Mix Laksa Paste with Mumbai onion, coconut milk, pandan leaves and half amount of laksa leaves.
- Rub chicken with some salt, coat cavity and surface with laksa paste mixture.
- Set in the chiller to marinate overnight.
- Pre-heat oven to 200°C.
- Remove chicken from the chiller and sprinkle remaining laksa leaves over chicken. Cook in oven until it turns golden-brown. Occasionally turn over chicken and brush remaining laksa paste mixture over the skin.
食谱提供: 佳味 Dancing Chef
TEXT 若昕 PHOTOS Dancing Chef