Thai citronella is my favorite dish. The chicken leg meat is marinated in advance, and the fat of the chicken skin is forced out by the method of no frying, so that the chicken skin and chicken show a tender surface. The taste, the spiced lemon grass used is my own. It is a perennial thatch spice that grows in the subtropical zone. It has the aroma of natural lemon. It not only has the effect of stomach ventilation, but also makes the chicken taste particularly refreshing. Not greasy, full of aroma. Thai fish sauce and Vietnamese lime will also be used. These spices are available at the trading floor in Nanning.
First remove the chicken leg and bone with a pointed knife. It is more convenient to use scissors, cut the skin, cut off the tendons, and easily remove the bones. Mix with marinade and marinate in the refrigerator for half a day or overnight.
Lemongrass takes a whiter part and is cut obliquely. Green and red pepper is also cut
Mix the sauce in a small pot
Add some lemongrass and cook for a while, let the aroma of the sauce come out and blend together
Heat the pot with medium heat without pouring oil
Fry the chicken skin portion of the marinated chicken leg down for a few minutes
After the chicken skin turns yellow, turn it over and fry for another 3-4 minutes. Both sides of the chicken are browned.
After taking it out, cut it into a palatable piece with a knife.
Slice the lemongrass directly into the pan, simmer slowly, stir fry
Add green pepper, pour a little oil, stir fry
Add the chicken pieces, pour in the sauce, stir fry quickly or simmer in the pan.