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香茅脆雞件
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Shredded Chicken with XO Seafood Sauce
Buffalo Wings
Braised Roasted Duck with Assorted Mushroom
Turkey Caesar Salad
CHICKEN STEAM MUSHROOM
Chicken Salad with Rice Paper
Lemon Chicken
Minced Pork stuffed Chicken Wing
Satay Chicken Wings
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Fry Frogs w/Bean Sauce
Curry Coconut Chicken
Sweet and Sour Chicken
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Cheese and Chicken Roll
Saute Chicken with Mango
Crunchy Parmesan Chicken
Grilled Spring Chicken
BBQ Chicken Breast in Kumquat Sauce
Pan-fry Duck Breast Red Wine Sauce
Spicy Black Bean Chicken
Spicy Chicken with Malt Sugar
Steamed Chicken in Lotus Leave
Egg White Omellete
Malt Sugar Chicken
Sichuan Spicy Chicken
Deep Fried Chicken Wings
PAN-FRIED CHICKEN WINGS IN FINE SHRIMP SAUCE
Deep-fried Coconut Chicken Wings
Coconut Chicken
Chicken in Maple Syrup Crust
Chicken Breast Stick
Japanese Terriyaki Chicken
Scrambled Egg White with Dried Scallop
Honeyed Chicken Wing
Fried Spicy Chicken
Silver Nut Steamed Egg White
Steamed Egg with Dried Shrimps
Drunken Chicken Leg
Sugar and Vinegar Sauce Egg
Fried Egg with Tomato
Salted Duck Egg Yolk and Wintermelon
Chicken Wings with Ginger
Potato and Egg Cake
Braised Baby Tianjin Cabbage with Ham
Stuffed Boneless Chicken Wing
香茅脆雞件
Ingredients
冰鮮雞脾肉3隻（切塊）
雞蛋1個（拌勻）
南乳半塊、香茅2條（切碎）
蔥粒1湯匙
粟米粉適量
泰式雞醬一碟
Seasoning
紹酒1湯匙
薑汁半湯匙
Marinade
Cooking Method
1.
雞脾肉洗淨切塊，加入醃料、香茅，醃1小時。雞塊蘸上蛋漿後，再均衡地沾上粟米粉，放入滾油炸至金黃色，盛起雞塊隔油，上碟，伴以泰式雞醬供食。若想雞塊香脆，先將雞塊炸熟，再翻炸片刻以收乾水份。
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