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.
《好物推薦 Favorite Finds》
《好物推薦 Favorite Finds》
以下是我做這道菜時常用的廚具，透過連結購買，我會獲得少許佣金，你不用多付一分錢。As an Amazon Associate I earn from qualifying purchases. The links below are paid links: if you buy through them, I may earn a small commission at no extra cost to you.
不沾鍋 Non-stick pan: 煎雞排，不容易黏鍋，洗起來也方便。Good for pan-frying the chicken thigh without sticking, and easy to clean.
SENSARTE 12 inch
Caraway 10.5 inch:
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.
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Hi, I’m Joyce. I’m originally from Hong Kong, passionate about food, cooking, and travel. Thanks for visiting! 我是Joyce，來自香港，熱愛美食、烹飪、旅遊，謝謝你瀏覽我的網頁！
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