药材鸡肉卷Herbal Chicken Rolls

【馅料】
鸡肉180克、食油2汤匙、蒜1瓣（切碎）、玉竹5克、当归5克、杞子1汤匙、清水100毫升、蚝油1汤匙
猪肠粉2片、青葱1条（切段）

【酱汁】（混合）
香炸蒜油及酱青各2汤匙

【做法】
1.将鸡肉切细丁，用1/2茶匙的盐、粟粉及黑胡椒粉腌好，放入冰橱约10分钟。
2.锅中烧热2汤匙油，爆香蒜茸，加入鸡肉、药材及蚝油，注入清水，盖好煮至汁稍微收干，熄火。继续盖好约1小时让药材出。（图1-3）
3.将药材取出（杞子除外）。
4.将猪肠粉摊开，铺上鸡肉馅料及青葱粒，卷好，淋在肠粉上。（图4-6）

【Filling Ingredients】
180g chicken meat (cubes), 2 tbsps cooking oil, 1 clove garlic(chopped), 5g
“yok chuk”, 5g “tung kwai”, 1 tbsp “kei chi”, 100ml water, 1 tbsp oyster sauce
2pcs “chee cheong fun”(store bought), 1 stalk spring onions(sliced)

【Sauce】combined
2 tbsps garlic crisps & oil, 2 tbsps light soy sauce

【Method】
1.Marinate the chicken cubes with salt, pepper & corn flour for 10 minutes in the refrigerator.
2.Heat oil in the pan, saute garlic until fragrant, add in marinated chicken meat, all herbs, oyster sauce & water. Simmer until almost dry, turn off heat.
Set filling aside for 1 hour to allow the herbs flavour to be absorbed into the chicken meat.(pic 1-3)
3.Discard the “tung kwai & yok chuk” herbs leaving the kei chi.
4.Spread half the herb infused meat & sprinkle with some spring onions. Roll up tightly & repeat with the second roll, pour sauce over just before serving. (pic 4-6)