香茅雞扒厚煎

材料 4人份量： 
5隻  大雞脾，起骨  2湯匙蜜糖

醃料 Group A
1tbsp    蒜粉
3tbsp    香茅碎 (2枝新鮮香茅切碎)
1tsp     辣椒粒（非必要）
1.5tbsp    魚露 
1tsp    糖
1tbsp   印尼甜豉油
0.5tsp  白胡椒粉

Group B
4tbsp    中筋麵粉或粟粉

做法：
1 雞扒加入Group A 材料醃1小時或以上2 煎前撲上麵粉或粟粉
3 中火燒熱鑊，落2tsp油燒熱，落雞扒（皮那邊）煎至金黃（若2分鐘），反轉
4 繼續煎至另一面都金黃（若2分鐘），加入40ml 熱水，蓋上鑊蓋繼續煎6-8分鐘
【* 雞扒太厚可以加2－4分鐘，不夠水要加熱水補充】
5 開蓋，反轉雞扒，再繼續煎2分鐘
6 上碟搽上蜜糖即可

Ingredients for 4 people:
5 large chicken quarters legs, deboned
2 tablespoons of honey

Seasoning
 Group A
1tbsp garlic powder
3tbsp chopped lemongrass (2 sprigs of fresh lemongrass chopped)1tsp chili diced (not necessary)
1.5tbsp fish sauce
1tsp sugar
1tbsp Indonesian sweet soy sauce
0.5tsp white pepper

Group B
4tbsp all-purpose flour or cornstarch

Steps:
1 Marinade the chicken with group A ingredients for  at least 1 hour 
2 Coat the chicken with flour or cornstarch before pan frying
3 Heat a wok over medium heat.  Add 2 tsp of oil  over medium heat.  Add in chicken chop (the skin side down).  Pan fry until the skin is golden brown (about 2 minutes)
4 Flip over.  Continue to pan fry until the other side is also golden brown (about 2 minutes).  Add 40ml of hot water.  Cover the pan with a lid.  Simmer for 6-8 minutes[* If the chicken is super thick, add additional 2-4 minutes to simmer it.  If the pan is running out of water, refill it with some hot water]
5 Open the lid.  Flip the chicken again, and continue  pan fry for 2 minutes
6 Dish it up and top with honey.  Serve it hot