乾煎雞腿排 Sauteed Chicken Leg Fillet
材料：去骨肉雞腿、黑胡椒、鹽、義大利綜合香料
Ingredients:
Deboned chicken leg,
black pepper,
salt,
Italian herb mix
做法：
1.用刀將雞腿的肉面用刀略剁，把筋切斷，避免收縮。
2.鹽、黑胡椒、綜合香料均勻灑在兩面，讓雞腿排醃入味。
3.鍋子用少許油潤鍋，小火熱鍋，皮面朝下入鍋，蓋上鍋蓋煎5分鐘，再翻面蓋上鍋蓋煎2分鐘，即可關火起鍋。
Preparation Method:
1. Using a knife, slice the surface of the chicken leg without cutting through the meat to break the tendons, this will prevent the meat from shrinking.
2. Sprinkle with salt, black pepper, and herbs all mixed evenly on both sides of the leg and set aside to let the flavor soak into the meat.
3. Add a little bit of oil to the wok over a low flame. Place the chicken leg, skin side down and saute for 5 minutes with the lid on, then turn the leg over and fry on the other side for 2 minutes also with the lid on, then turn off the heat and remove from the pan.
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