南瓜荷叶鸡Pumpkin Chicken in Lotus Leaf

【材料】
南瓜300克、鸡腿300克（去骨）、干荷叶2张、青葱1棵（切段）、姜3片、红辣椒1条（切片）

【腌料】
蚝油1⁄2汤匙、生抽1汤匙、绍兴酒1汤匙、胡椒粉少许、黑豆豉1汤匙、粟粉11⁄2茶匙

【做法】
1. 将南瓜洗净挖出瓜瓤，连皮切成0.5公分左右薄片。
2. 荷叶用沸水川烫泡软洗净去涩味后滤干，然后再剪成5小片。
3. 鸡腿切块，加入姜片和青葱并调入腌料一起混合捞匀，腌置1⁄2小时。
4. 把南瓜与鸡肉交叠放在荷叶里包好，面上摆放1片红辣椒，放入蒸锅以大火蒸10分钟，熄火后焖焗5分钟，即可取出趁热享用。（图4-6）

【Ingredients】
300g pumpkin, 300g chicken whole leg (debone), 2 sheets lotus leaf, 1 stalk spring onion (cut sections), 3 slices ginger, 1 red chili (sliced)

【Marinades】
1⁄2 tbsp oyster sauce, 1 tbsp soy sauce, 1 tbsp Hua Diao wine, dash of pepper, 1 tbsp black fermented soy bean, 11⁄2 tsp corn flour

【Method】
1. Wash pumpkin and seeded, cut into 0.5 cm slices with skin.
2. Blanch lotus leaves in boiling water, wash and drain; and then cut into 5 small pieces.
3. Cut chicken into small pieces and marinate with marinades, ginger and spring onion for 1⁄2 hour.
4. Overlap pumpkin and meat in lotus leaf, wrap up and top with 1 slice of red chili, steam in high heat for 10 minutes. Turn off heat and keep in wok and simmer for 5 minutes, dish out and serve hot.