非常下饭的一道泰国菜，香料去除鸡杂腥味，让整道菜口味更丰富

By 解馋的美食家

用料

• 鸡胗，鸡心 适量
• 小米辣，小杭椒。 10-20只
• 香茅 适量
• 大蒜 适量
• 香菜根 适量
• 生抽 适量
• 蚝油 适量
• 糖 适量
• 鸡肉 适量
• 香茅切片 适量
• 柠檬叶 适量
• 鱼露 适量
• 鲜香胡椒 适量

做法步骤

1、将所有香料放进去捣碎

2、一定要充分捣碎，这样香味才出得来

3、锅中倒入油，将捣碎的香料倒进去

4、香料炒香后倒入鸡杂和鸡肉

5、将鸡肉炒熟

6、加入适量蚝油调味

7、再加入生抽、鱼露、和糖进行调味

8、加入切片的新鲜香茅

9、再倒入新鲜胡椒

10、最后再加入小米辣和柠檬叶拌匀

11、出锅即可

做菜好吃都有技巧，我的每道菜都有小妙招，大家搜索“豆果”可以直接查看我的菜谱！

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