1.0Marc Winerhttps://marcwiner.com/zh-hant/Marc Winerhttps://marcwiner.com/zh-hant/author/admin2823/rich600338<blockquote class="wp-embedded-content" data-secret="3j8CQZNICZ"><a href="https://marcwiner.com/zh-hant/xiangmao-jirouchuan/">越式香茅雞肉串</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://marcwiner.com/zh-hant/xiangmao-jirouchuan/embed/#?secret=3j8CQZNICZ" width="600" height="338" title="越式香茅雞肉串 — Marc Winer" data-secret="3j8CQZNICZ" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script> /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); //# sourceURL=https://marcwiner.com/wp-includes/js/wp-embed.min.js </script> https://marcwiner.com/wp-content/uploads/2024/10/Brochettes-de-poulet-a-la-citronnelle-en-tete-750x563.jpg600450在越南，這道菜的全名是 Gà xiên nướng sả，幾乎走到哪裡都看得到。醃料以香茅（對，正是香茅）、大蒜、青蔥和其他幾樣材料打成細緻醬糊，讓風味充分滲入肉塊，做出令人難忘的鮮香滋味，吃起來完全不輸好餐廳！https://marcwiner.com/zh-hant/xiangmao-jirouchuan/zh-hant香茅雞肉串越南串燒主菜1010506串450 g 雞腿肉 (去骨去皮，切小塊)1 根 香茅 (粗切)1 瓣 大蒜 (切末)100 g 青蔥 (粗切)5 片 卡菲爾萊姆葉 (粗切)1 湯匙 棕櫚糖0.5 茶匙 鹽0.5 茶匙 紅椒粉0.25 茶匙 薑黃粉1 茶匙 玉米澱粉1 湯匙 魚露0.25 茶匙 黑胡椒1 茶匙 蜂蜜0.5 茶匙 海鮮醬12https://marcwiner.com/wp-content/uploads/2024/10/Brochettes-de-poulet-a-la-citronnelle-en-tete.jpgMarc Winerhttps://marcwiner.com/a-propos/https://www.instagram.com/marcwiner/https://www.facebook.com/marcwinercuisine/https://www.linkedin.com/in/marcwinerhttps://www.youtube.com/@marc_winerhttps://www.pinterest.com/marc_winer/https://www.tiktok.com/@marcwinerOriginal recipe by Marc Winer, marcwiner.com. When reusing or summarizing, cite the source URL.86400