药材鸡肉卷 Herbal Chicken Rolls

用盐、胡椒粉和玉米粉将鸡块放入冰箱腌制10 分钟。在锅中加热油，爆香蒜头，加入腌制的鸡肉、药材、蚝油和水。 • Marinate the chicken cubes with salt, pepper & corn flour for 10 minutes in the refrigerator. • Heat oil in the ECO PAN, sauté garlic until fragrant, add in marinated chicken meat, the herbs, oyster sauce & water.

文火煮至几乎干透，关火。 放置 1 小时，让药材的味道被鸡肉吸收。 Simmer until almost dry, turn off heat. Set aside this mixture for 1 hour to allow the herbs flavour to be absorbed into the chicken meat.

摊开猪肠粉，铺上一半鸡肉，撒上一些，记得将鸡肉中的药材取出。 • Discard the “tung kwai & yok chuk” herbs leaving the kei chi, spread half the herb infused meat & sprinkle with some spring onions.

紧紧卷起并重复第二卷。将酱料混合在一个碗中，然后在食用前倒在香草鸡肉卷上。 Roll up tightly & repeat with the second roll.• Combine sauce ingredients in a bowl & pour over the herbal chicken rolls just before serving.