腊肠龙凤配Chicken Lap Cheong Roll

【材料】
鸡胸肉1块、虾胶100克、腊肠（蒸熟一开四）1条、干粟粉适量、鸡蛋½粒（打散）

【腌料】
盐少许、胡椒少许、蛋白¼粒、粟粉1茶匙

【酱汁】
蚝油1汤匙、喼汁½汤匙、H&P酱½汤匙、糖1汤匙、酸梅酱1汤匙

【做法】
1. 虾胶加入腌料拌匀备用。
2. 鸡胸肉切薄片摊开铺上一层虾胶，再放入1条腊肠卷起用蛋液涂匀封口。（图1-2）
3. 鸡卷撒上适量粟粉，放入已预热油的平底锅煎至两面熟透，把多余的油盛起。（图3-4）
4. 热锅倒入全部酱汁材料煮至滚，加入鸡卷均匀裹上酱汁便可。（图5-6）

【Ingredients】
1 pc chicken breast, 100g prawn paste, 1 Chinese sausage (steamed and cut into 4), some corn flour, ½ beaten egg

【Marinade】
Dash of salt, pepper, ¼ egg white, 1 tsp corn flour

【Sauce ingredients】
1 tbsp oyster sauce, ½ tbsp tomato sauce, ½ tbsp H&P sauce, 1 tbsp sugar, 1 tbsp plum sauce

【Method】
1. Mix prawn paste with marinade ingredients.
2. Slice chicken breast thinly and flatten, spread prawn paste on it and top with 1 portion of Chinese sausage; roll up and seal with egg sauce. (pic 1-2)
3. Sprinkle corn flour over the roll and sear in skillet with oil until both sides are cooked; dish out, remove oil. (pic 3-4)
4. Pour in sauce ingredients and bring to boil, add in chicken roll and cook until they are well coated. (pic 5-6)