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

  1. 把叻沙酱与孟买洋葱、椰浆、香兰叶和一半叻沙叶混合均匀。
  2. 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。
  3. 把鸡肉放在冰箱中冷藏腌制过夜。
  4. 预热烤箱至200°C。
  5. 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

  1. Mix Laksa Paste with Mumbai onion, coconut milk, pandan leaves and half amount of laksa leaves.
  2. Rub chicken with some salt, coat cavity and surface with laksa paste mixture.
  3. Set in the chiller to marinate overnight.
  4. Pre-heat oven to 200°C.
  5. 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