珍加露鸡肉Cincaluk Chicken

珍加露材料：
新鲜细虾300克、白饭2汤匙、盐1/2汤匙、白兰地酒2汤匙

珍加露做法：
1.把细虾洗净滴干水，加入白饭及盐拌均。（图1-4）
2.把白兰地酒倒入清洁的容器，以酒消毒，然后倒入珍加露材料，盖紧。（图5）
3.每天摇均一次，两周后即成熟可使用。
4.成熟后的珍加露应当藏入冰箱保鲜。

材料：
食油2汤匙、香茅2枝（拍烂）、大葱1粒（切丝）、蒜头2瓣（剁碎）、青红辣椒各2条（切片）、鸡肉250克（切条后以糖、胡椒粉生生粉腌妥）、珍加露2-3汤匙、清水1/4杯、黑酱油1茶匙

做法：
1.起锅热油，把香茅爆香后加入大葱和蒜茸，炒至蒜茸微黄。（图6）
2.加入鸡肉、珍加露、黑酱油及清水，煮至肉熟汁稠。
3.熄火后迅速拌入鲜辣椒。配白饭吃。

Cincaluk INGREDIENTS:
300g fresh baby shrimps， 2 tbsps cooked white rice， 1/4 tbsp salt， 2 tbsps brandy

METHOD:
1.Wash baby shrimps in water until clean，drain in a colander. In a clean bowl, mix drained shrimps with cooked rice and salt. (pic 1-4)
2.Pour brandy into the clean jar & swirl the brandy to sterilise the bottle. Pack cincaluk mixture into the glass jar, cover the lid of the jar. (pic 5)
3.Shake everyday for 2 weeks before using.
4.Refrigerate 2 weeks.

INGREDIENTS:
2 tbsps cooking oil, 2 stalks, serai (bruised), 1 onion (shredded), 2 cloves garlic (chopped), 2 stalks green chilly (sliced), 2 stalks red chilly (sliced), 250g chicken meat (cut into strips, marinated with 1 tsp each of sugar, pepper & cornflour), 2-3 tbsps cincaluk, 1/4 cup water, 1 tsp dark soya sauce

METHOD:
1.Heat oil fry serai until aromatic, add in onions & garlic & continue to stir fry till garlic is lightly browned. (pic 6)
2.Add in marinated chicken, cincaluk, dark soya sauce & water, Cook until chicken is cooked & sauce thickens. (pic 7-8)
3.Turn off heat & quickly toss in chillies. Serve cincaluk chicken with steaming white rice.