剛好有剩低嘅香茅，就做泰式香茅魚露燒雞脾喇。咁成餐飯為咗統一為泰式，所以飯就亂咁創作用椰青水煲，又幾清香喎。另外再加碟菜，就簡單炒個鹹魚通菜，咁全晚個theme就consistent 喇！
泰式香茅魚露燒雞脾配椰青飯 (2人份)
泰式香茅魚露燒雞脾:雞脾 4隻 (買多咗2隻翼因為想食，但其實太多)
香茅茸 3湯匙 (約5支香茅)
魚露 2湯匙
黑糖 1茶匙
青檸 1粒
1. 鮮香茅切頭切尾，除去較硬的外層，用刀背將白色部份拍扁，然後切成幼片。加1湯匙植物油放入攪拌機打至變成香茅茸。
2. 雞脾用香茅茸，魚露醃好，放入雪櫃醃2小時。
3. Airfryer預熱200ºC，3分鐘。
4. 臨炸前將雞表面塗上黑糖，為求令炸完顏色更美，另外黑糖是蔗糖，我覺得跟香茅味道很襯。
5. 將雞放入Airfryer 200ºC 10分鐘，然後 150ºC 10分鐘
6. 上碟前唧點青檸汁就食得！
椰青飯：
米 2碗
椰青水 適量
鹽 1茶匙
1. 如正常煲飯一樣，只是用椰青水代替水煲飯，由於椰青水有一點甜，加1茶匙鹽balance返。(因為多了一點點香茅，也加了2茶匙進去)
2. 煲熟，就食得。有一點點椰香又無椰奶咁膩。
Thai Styled Lemongrass Chicken with Coconut Water Rice (Serves 2)
Lemongrass Chicken:4 Chicken Thighs
3 tbsp grated Lemongrass (about 5 fresh lemongrass)
2 tbsp Fish Sauce
1 tsp Black Cane Sugar
1 Lime
1. In making the grated lemongrass, remove the top, bottom and tough outer layer of the stalk, and bruise the white part, mince it finely. Place the lemongrass in a blender with 1 tbsp of vegetable oil and blend until fine.
2. Marinate the chicken thighs with the lemongrass and fish sauce and let sit in the fridge for 2 hours.
3. Preheat Airfryer to 200ºC for 3 minutes.
4. Just prior to frying, marinate the surface of the chicken with black cane sugar, as it would give a better color to the chicken and in my opinion, the flavor of the cane sugar matches the lemongrass well.
5. Fry the chicken in the Airfryer at 200ºC for 10 minutes, then turn to 150ºC for another 10 minutes.
6. Drizzle with some lime juice before serving.
Coconut Water Rice：
2 servings of rice
Coconut Water
1 tsp Salt
1. Just like how you usually steam the rice, but replacing water with coconut water, and add 1 tsp of salt in it to balance out the flavor. (Since I have made too much lemongrass, I added a little (2 tsp) in it too)
2. When the rice is cooked, serve on a plate.
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| An additional plate of veggies - Morning Glory with Salted Fish to match with the whole Thai theme of the night 鹹魚炒通菜 |
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