腌莲藕鸡丝沙律Chicken Salad With Pickled Lotus Root

腌渍莲藕材料：
莲藕300克、白醋100毫升、酸柑汁2粒、白糖100克

腌渍莲藕做法：
1.把白醋和糖煮滚至糖溶解后待冷却。
2.莲藕去皮切薄片后冲水洗净。
3.把莲藕片浸入酸甜液里，并挤入酸柑汁，腌1天后即可食用。

材料：
鸡全腿1只（以1茶匙五香粉、1茶匙姜茸、1茶匙鸡精粉及2汤匙蜜糖腌过）、指天椒5条（切片）、蒜头3瓣（剁碎）、鱼露2汤匙、白糖3-5汤匙、酸柑汁3汤匙、虾100克（煮熟去壳）、红萝卜50克（切丝）、薄荷叶1/4杯、勒沙叶1/4杯、九层塔1/4杯、炸花生茸50克

装饰：
芝麻和油葱少许

做法：
1.把腌过的鸡肉放入预热至180℃的烤炉里烤20分钟至熟，待冷却后取肉拔丝。
2.把辣椒、蒜茸、鱼露及白糖混合，搅拌至糖溶解。
3.把所有香叶切丝后混合。加入鸡丝、虾肉及莲藕酸。
4.加入丝萝卜、花生并调味，撒上少许芝麻和油葱装饰即可上桌。

PICKLED LOTUS ROOT
300g lotus root, 100ml vinegar, 2 limes (juice extracted), 100g sugar

METHOD:
1.Bring vinegar & sugar to a boil till sugar dissolves, leave syrup to cool.
2.Peeled and slice lotus root thinly, rinse in tap water.
3.Soak lotus root slices in cooled syrup & squeeze lime juice in. Marinate for 1 day before using.

INGREDIENTS:
1 chicken whole leg (marinated with 1 tsp Chinese 5 spice powder), 1 tsp ground ginger + 1 tsp chicken stock granules + 2 tbsps honey, 5 birs’s eye chilly (sliced), 3 cloves garlic (chopped), 2 tbsps fish sauce, 3-5 tbsps sugar, 3 tbsps lime juice, 100g prawns (cooked & shelled), 50g carrot (julienned), 1/4 cup mint leaves, 1/4 cup laksa leaves, 1/4 cup basil leaves, 50g fried peants (ground coarsely)

GARNISHING:
Sesame seeds, fried shallots

METHOD:
1.Grill marinated chicken in oven @ 180℃ for 20 minutes or until chicken is cooked. Leave to cool & shred the meat, set aside.
2.In a mixing bowl, combine chilly, garlic, fish sauce, sugar until sugar dissolves.
3.Thinly slice all the herbs. Toss into the bowl. Add in shredded chicken meat, cooked prawns & half the pickled lotus root.
4.Mix in carrots, fried peanuts & adjust seasonings to taste. Garnish with sesame seeds & shallot crisps before serving.