莲藕枸杞饭Kei Chi Lotus Rice

【材料】
香米450克（洗净沥干备用）

【鸡肉顶料】
鸡肉700-800克（斩至1.5寸小块，用少许盐、胡椒粉及2汤匙绍兴酒捞匀腌好）、蒜3瓣（剁碎）、莲藕100克（去皮切薄片）、芽菇100克（去皮切薄片）、当归25克、柳松菇1包、枸杞2汤匙、清水250-350毫升、鸡精粉1茶匙、少许剁碎芫荽（装饰）薯粉1汤匙+2汤匙清水（勾芡）

【鸡肉顶料做法】
1.镬内热油，爆香蒜茸至金黄色，加入当归炒匀。
2.加入腌好的鸡肉炒匀，加入莲藕及芽菇片，注入少许水煮至滚。加入柳松菇再焖片刻，最后放入枸杞。（图1-2）
3.煮至汁浓稠，加入调味料拌匀后熄火备用。

【做法】
1.将香米洗净沥干，放入砂煲中加水煮熟，备用。
2.将煮好的鸡肉顶料铺在饭上，再以少许芫荽装饰，趁热享用。

【Ingredients】
450g Rice (washed & drained)

【Chicken topping】
700-800g chicken meat (cut into 1.5cm slices, marinated with some salt & pepper + 2 Tbsps chinese wine), 3 cloves garlic(chopped), 100g lotus root (skinned & sliced), 100g fresh arrow root(skinned & sliced), 25g tong kui, 1 packet enoki mushroom, 2 tbsps wolfberries (Kei ji), 250-350 ml water, 1 tsp chicken stock granules, chopped coriander leaves (for garnishing) 1 Tbsp tapioca flour + 2 Tbsps water （for thickening）

【To prepare chicken topping】
1.Heat oil in a wok, sauté chopped garlic until fragrant. Add the ‘tong kui’ halfway through.
2.Add in marinated chicken pieces and stir fry for awhile. Adding the sliced lotus roots, arrow roots, water and bring to a boil. Add in mushrooms, cover lid to allow the herbs to simmer. Add in wolfberries.
3.Once water reduces, thicken and adjust seasonings to taste, remove from pot, set aside.

【To prepare rice】
1.Wash and cook Jasmine rice in claypot until cooked.
2.Dish out rice into a claypot and top with the chicken dish, garnish with chopped coriander leaves & serve warm.(pic 5)