薑蔥油煎雞排 Chicken with Ginger and Scallion Sauce

這個食譜的靈感來自於吃香港燒味中我最愛的薑蔥蓉和蔥油雞，用雞排是為了方便不愛吃帶骨頭的雞肉的西人，有點中菜西吃的感覺。

This recipe is developed based on my favourite sauce usually people would be given when they order HK style BBQ and another green onion chicken dish. Use boneless chicken thigh instead of whole chicken as Mr Large doesn’t like chicken with bones.

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薑蔥油煎雞排 Chicken with Ginger and Scallion Sauce

_份量 ^_Servings	_準備時間 ^{_{Prep Time}}	_烹調時間 ^{_{Cook Time}}	_難度 _^Difficulty
²	^{10 mins}	^{15 mins}	^★

材料 INGREDIENTS：

❑ 去皮去骨雞腿肉 Skinned and boneless Chicken thighs

❑ 薑 Ginger

❑ 蔥 Scallions

做法 DIRECTIONS：

先燒熱少許橄欖油，放雞排，中火先把一面煎香 Heat up some olive oil. Pan fry the chicken thighs until one side is golden brown
煎至金黃色後，翻倒令我一面繼續煎 When one side is golden brown, turn to the other side. Turn to medium low heat. Cover with lid and continue cooking
把雞腿煎熟後，先盛起備用 When chicken is cooked, set aside
煎鍋放橄欖油，加入薑末先炒香 Put some olive oil and stir fry the minced ginger
再加入蔥粒，炒香 Add the scallions and continue to stir fry
關火，加入兩湯匙醬油、少許胡椒粉和糖調味 Turn off the heat. Season the sauce with 2 tbsp soy sauce and some pepper and sugar
把薑蔥油淋在雞腿上即可 Pour the ginger and scallion sauce on the chicken thighs. Serve warm.