中文介紹
香蘭葉包香酥雞，禽肉類菜譜，越南菜。原料：雞肉、香茅、醬油、鹽、高湯、香葉、蔥香、大料；
香蘭葉包香酥雞的烹飪做法：將醃好的雞肉先炸制，後加入燒烤醬烤制後包入香蘭葉即可。 特色：
香蘭葉與雞肉融全在一起香酥濃郁。
越南菜烹調最重清爽、原味，只放少許香料、魚露、香花菜和青檸檬等是其中必不可少的作料，以蒸煮、燒烤、熬燜、涼拌為主，熱油鍋炒者較少。即使是一些被認為較“上火”的油炸或燒烤菜餚，也多會配上新鮮生菜、薄荷菜、九層塔、小黃瓜等可生吃的菜一同食用，以達到“去油下火”的功效。
英文解說
Package pandan leaves crispy chicken, poultry class recipes, Vietnamese.
Ingredients: chicken, lemongrass, soy sauce, salt, broth, bay leaves, Congxiang, aniseed;
Pandan leaf chicken cooking crispy package approach: first, the marinated fried chicken, barbecue sauce, baked after the accession package into the pandan leaves can be.
Features:
Pandan leaves together with whole crispy chicken rich melt.
Vietnamese cooking the most important fresh, original, just put a little spice, fish sauce, lemon, green vegetables and flowers is one of the essential seasoning, to cooking, barbecue, boil stew, cold-based, pan fried heat than those less. Even some are considered more "lit" fried or grilled dishes, and more will be with fresh lettuce, mint, vegetables, basil, cucumber and other vegetables can be eaten raw, with food, in order to achieve "to the oil under fire "effect.
