泰式香叶包素鸡Thai Style Pandan Mock Chicken

【材料】
香酥鸡250克、香兰叶25至30片、疯柑叶3片（切幼丝）

【调味料】
素蚝油1小匙、生抽1小匙、咖喱粉11/2小匙、黑胡椒粉1/2小匙、蜜糖1小匙

【做法】
1.将香酥鸡加入调味料拌均匀，腌好，放置30分钟。（图1-3）
2.把香兰叶洗干净，再用热水略烫过抹干，待用。
3.将腌肉块用香兰叶包扎好，以类似包粽子的方式包裹，然后修剪多余的叶片。（图4）
4.烧热少许油，放入香叶素鸡，用中火煎至香，翻转另一面，盖上焗至香熟即可取出享用。（图5）

【Ingredients】
250g mock crispy chicken, 25-30 sprigs pandan leaf, 3 sprigs kaffir lime leaf (juliennes)

【Seasoning】
1 tsp vegetarian oyster sauce, 1 tsp soy sauce, 1 1/2 tsp curry powder, 1/2 tsp black pepper, 1 tsp honey

【Method】
1.Marinate mock crispy chicken with seasoning for 30 minutes.(pic 1-3)
2.Wash pandan leaves and then blanch with boiling water briefly,pat dry.
3.Wrap marinated mock chicken with pandan leaf like making dumpling; trim off the leaf.(pic 4)
4.Heat some oil in wok, place pandan mock chicken in and sear with medium heat until aromatic; turn over and cover with lid, simmer until cooked, dish out.(pic 5)