英文專題!!急!! 串燒

沙嗲雞肉串燒
材料
雞脾肉 2隻
生菜 二片
蕃茄(切片) 一個
菠蘿 一片
竹籤 適量

沙嗲醬料
乾葱茸 2 茶匙
蒜茸 1 茶匙
生抽 1 湯匙
黃砂糖 1/2 湯匙
幼花生醬 2 湯匙
辣椒油 1/3 茶匙
鹽 少許
水 2 湯匙

醃料
乾葱茸 1 茶匙
蒜茸 1 茶匙
糖 2 茶匙
生抽 1 茶匙
老抽 1 茶匙
胡椒粉 少許
油 1 湯匙

做法
1) 雞脾肉去皮,切成小方塊,加入醃料拌勻,醃約一小時,用竹籤串起,待用
2) 用少許油慢火爆香乾葱茸,蒜茸,加入餘下和材料,煮至汁液濃稠,即成沙嗲醬
3) 燒熱平底鑊,下油,用慢火炸熟雞串,(炸約1-2分鐘)瀝乾油份,放在生菜葉上面,用蕃茄片及菠蘿伴食

Satay Chicken Skewer

Ingredients:
2 chicken thighs
2 pieces lettuce
1 tomato (sliced)
1 slice pineapple
bamboo sticks
Satay sauce
2 tsp crushed shallots
1 tsp crushed garlic
1 tbsp light soy sauce
1/2 tbsp yellow sugar
2 tbsp soft peanut butter
1/3 tsp chilli oil
a pinch of salt
3 tbsp water

Marinade:
1 tsp crushed shallot
1 tsp curshed garlic
2 tsp light soy sauce
1 tsp dark soy sauce
a pinch of pepper
1 tbsp oil

Method:
1) Skin chicken thigh. Cut into small cubes. Stir in marinade and wait for 1 hour. Skewer with bamboo sticks. Set aside.
2) Saute shallot and crushed garlic with a little oil over low heat until fragrant. Add the rest ingredients. Cook until sauce thickened. This forms satay sauce.
3) Heat pan and add oil. Deep fry chicken skewers over low heat for 1-2 minutes until cooked. Drain and arrange on lettuce. Serve with tomato slices and pineapple pieces. Satay sauce as dipping sauce.