【班蘭雞】的做法 用班蘭葉包裹腌制的雞胸肉，炸出來帶著一股濃厚班蘭葉的香氣，吃起來香嫩入味，做法簡單又好吃

食材：2塊雞胸肉，1把香菜，50克蒜，30克紅蔥頭，姜，2根香茅，1勺蚝油，1勺黃姜粉，1勺魚露，1勺白糖，1勺生抽，少許胡椒粉，2勺玉米澱粉，1把斑蘭葉

1）雞胸肉切成長條再切塊備用

2）1把香菜，50克蒜，30克紅蔥頭，姜，2根香茅攪碎，倒入肉中加入1勺蚝油1勺黃姜粉1勺魚露1勺白糖1勺生抽少許胡椒粉2勺玉米澱粉抓拌均勻腌制一天

3）1把斑蘭葉洗乾淨抹乾剪段，取一塊肌肉用斑蘭葉捲起來，再用牙籤定型

4）熱鍋熱油，用中火慢炸，炸至10分鐘左右，炸到兩面金黃色就可以鍋了

5）香噴噴的斑蘭雞就做好啦

The method of pandan chicken Wrap the marinated chicken breast with pandan leaves, and it will be fried with a strong pandan leaves aroma. It tastes tender and delicious. The preparation is simple and delicious.

Ingredients: 2 pieces of chicken breast, 1 pinch of coriander, 50 g garlic, 30 g shallot, ginger, 2 lemongrass, 1 spoon of oyster sauce, 1 spoon of turmeric powder, 1 spoon of fish sauce, 1 spoon of sugar, 1 spoon of light soy sauce, A pinch of pepper, 2 tablespoons of cornstarch, 1 handful of pandan leaves

1) Cut the chicken breast into long strips and then cut into pieces for later use

2) 1 pinch coriander, 50g garlic, 30g shallots, ginger, 2 lemongrass, pour into the meat, add 1 tablespoon of oyster sauce, 1 tablespoon of turmeric powder, 1 tablespoon of fish sauce, 1 tablespoon of white sugar, 1 tablespoon of light soy sauce and a little pepper 2 tablespoons cornstarch, mix and marinate evenly for one day

3) 1 Wash the pandan leaves, dry and cut the segments, take a piece of muscle and roll up the pandan leaves, and then shape with a toothpick

4) Heat the pan with oil, slow fry over medium heat, deep fry for about 10 minutes, fry until golden brown on both sides

5) The fragrant pandan chicken is ready