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