药材蜜汁鸡 Herbal Honey Chicken

【材料】
鸡全腿2只（去骨）、生粉3⁄4杯（+粘米粉2汤匙）
【药材】
洋参须5克、当归5克、北芪6克
【调味料】
鱼露1汤匙、蜜糖3汤匙
【装饰】
薄姜片10克、蒜头5瓣（切薄片）、烤芝麻1汤匙
【做法】
1. 去骨鸡腿肉切大块备用。
2. 把药材和170毫升清水混合，以中低火煮20分钟成药
汤，然后冷却。（图1-2）
3. 把鸡肉放入药材汤里浸泡至少3-4小时。
4. 用调味料腌泡药材鸡肉至少20分钟，然后滴干。（图
3-4）
5. 把生粉和鸡肉一起放入塑胶袋子里，然后摇晃至沾满
粉。（图5）
6. 起锅热油，以中火把蒜头片及姜片炸至酥脆后盛出。
7. 把鸡肉分批炸熟盛盘，以姜和蒜片装饰，再撒上芝麻
即可。 （图6-8）

【Ingredients】
2 pieces chicken whole legs(deboned), 3⁄4 cup cornflour (+ 2
tbsp rice flour)
【Chinese Herbal】
5g ginseng roots (yong sum soe), 5g tong kwai, 6g pak kei
【Seasoning】
1 tbsp fish sauce, 3 tbsp honey
【Garnishing】
10g ginger(thinly sliced), 5 cloves garlic(thinly sliced), 1 tbsp
toasted sesame seeds
【Method】
1. Cut deboned chicken into big cubes.
2. Combine chinese herbs ingredients with 170 ml water.
Cook gently over medium low heat for 20 minutes. Remove
and cool down the herbal stock.(pic 1-2)
3. Steep chicken with the herbal stock for at least 3 – 4 hours.
4. Marinate chicken herbal flavoured pieces with seasoning for
at least 20 minutes. Drain the chicken from liquid.(pic 3-4)
5. Put cornflour into a plastic zipper bag and add the chicken
pieces. Shake to coat the chicken evenly with the cornflour.
(pic 5)
6. Heat oil in wok over medium heat. Add ginger slices and
garlic slices and fry till fragrant and crispy. Dish out and
put aside.
7. Drop in the chicken pieces in batches. Deep-fry till golden
and crispy. Dish out and serve with the garnishing of garlic
flakes and ginger slices with a sprinkling of toasted sesame
seeds.(pic 6-8)