牛至草糖醋肉丸Oregano Basil Meat Ball

【材料】
鸡肉碎300克、牛至草1束（切细）、姜茸1茶匙

【腌料】
花雕酒1茶匙、盐1⁄3茶匙、糖1⁄2茶匙、酱油1汤匙匙、鸡粉1⁄4茶匙、麻油1茶匙、生粉2汤匙、水2大匙

【配料】
大葱1粒（切丁）、姜3片、蒜头1瓣（剁碎）、葱1根（切段）、牛至草1束

【酱汁材料】混合
橄榄油1汤匙、酱油1大匙、黑酱油1茶匙、白醋1大匙、糖2大匙、水50毫升、盐适量

【勾芡】
生粉1茶匙(+水1大匙)

【做法】
1.把所有主料和腌料一起往同一方向混合搅拌至起胶，然后以手捏出肉丸。（图1-3）
2.煮滚半锅水，把肉丸子放入煮至漂浮在水面即可捞出滴干。（图4-5）
3.用不粘锅热橄榄油，把姜和蒜蓉炒香，加入酱汁混合料，煮滚后拌入肉丸，焖一会。（图6-7）
4.加入葱段焖至汁减少后以生粉水勾芡即可。（图8）

【Ingredients】
300g minced chicken meat, 1 stalk oregano (chopped), 1 tsp chopped ginger

【Condiments】
1 tsp Chinese cooking wine, 1⁄3 tsp salt, 1⁄2 tsp sugar, 1 tbsp soy sauce, 1⁄4 tsp chicken powder, 1 tsp sesame oil, 2 tbsp corn
flour, 2 tbsp water

【Sub-Ingredients】
1 onion (diced), 1 stalk spring onion (cut sections), 1 stalk oregano

【Sauce Ingredients】combined
1 tbsp olive oil, 1 tbsp soy sauce, 1 tsp dark soy sauce, 1 tbsp vinegar, 2 tbsp sugar, 50ml water, dash of salt

【Thickening】
1 tsp corn flour (+ 1 tbsp water)

【Method】
1.Mixes all main ingredients with condiments and blend in same direction until the texture become springy; and then shape into small balls.(pic 1-3)
2.Boil half pot of water, scud the meat balls until afloat, drain.(pic 4-5)
3.Heat olive oil in non-stick pan, saute ginger and chopped garlic until fragrant, add in sauce ingredients and bring to boil, toss in meat balls and simmer for a short while.(pic 67)
4.Add in spring onion, once gravy reduced thicken with starch and dish out.(pic 8)