薑黃雞 Turmeric Chicken

薑黃是在東南亞菜裡常用的香料，薑黃裡的薑黃素有抗炎、抗氧化等各種健康功效，對炎症（譬如關節炎）能有抗炎的功效，可以說是最天然的消炎藥，當然畢竟不是藥，不是說你吃一次兩次就會好，市面上有一些薑黃素的營養品，而這種天然的香料可以放進料理中，美味的同時也健康。

Turmeric is a commonly used spice in Asian food. Thanks to its anti-inflammatory, antimicrobial, and antioxidant properties, turmeric may be an effective treatment for a variety of inflammatory conditions. It’s the most natural kind of anti-inflammatory medicine! Of course, it will take time. You can find turmeric as a supplements in the pharmacy. You can also use it in a lot of dishes. It’s delicious and healthy!

薑黃其實也是咖哩的主要香料之一，我的其中一個拿手菜是乾煎咖喱雞，朋友都很喜歡，來了美國後，做了不少墨西哥菜，在墨西哥菜裡也常用到薑黃還有就是孜然等香料，因此我靈機一觸，就想說把拿手的乾煎咖哩雞變成薑黃雞，一樣好吃！

Turmeric is a key spice in curry. Pan fried curry chicken is one of my signature dishes. Most of my friends love this dish. Since I came to the US, I have made a lot of Mexican food which uses turmeric and cumin very often. Thus I turn the curry chicken to turmeric chicken. It’s also very tasty!

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薑黃雞 Turmeric Chicken

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²	^{20 mins}	^{15 mins}	^★

材料 INGREDIENTS：

❑ 雞腿肉2塊，去皮去骨；Two Chicken Thighs, boneless and skinless

❑ 蒜頭4顆；Four Garlic Cloves

❑ 圓青椒1/4個；1/4 Green Bell Pepper

調味料 SEASONING：

❑ 薑黃粉1茶匙；1tsp Ground Turmeric

❑ 蒜粉半茶匙；1/2 tsp Garlic powder

❑ 小茴香粉半茶匙；1/2 tsp Ground Cumin

❑ 鹽、黑胡椒粉；Salt and Black Pepper

做法 DIRECTIONS：

雞腿切塊，大概1寸乘1寸，如果保留雞皮，切2寸乘2寸，煎的時候不放油，先把雞皮煎香；Cut chicken thigh into 1 inch x 1 inch. If you keep the skin, cut into 2 inch x 2 inch. Pan fry the skin side first without oil
雞腿塊用調味料先調味，醃製至少1小時；Marinate chicken pieces with all seasonings for at least 1 hour
蒜頭、青椒切碎；Finally chop garlic cloves and green pepper
中火燒熱油，加入雞塊，先煎香一面，翻到另外一面，蓋上鍋蓋2分鐘，中小火將雞肉煎熟；Heat up oil in medium heat. Add chicken. Pan fry one side until golden brown and turn to another side. Cook with lid for 2 minutes. Check and pan fry until the chicken is cooked.
加入蒜末和青椒碎，快炒1-2分鐘即可；Add minced garlic and chopped green pepper. Stir fry for 1-2 mins. Serve warm.