沙薑蓉蒸雞絲粟米雲耳 Steamed chicken, corn and wood ear mushrooms with sand ginger paste

家常便飯菜式最入屋, 簡單，美味，好拌飯。食譜使用自家烹煮沙薑蓉，把平凡的蒸雞肉增加不少分數。雞切幼絲，蒸好成雞肉餅，更有口感。配鮮甜粟米粒，鹹香中帶清甜。

左：泰國沙薑 / 右：印尼沙薑

Lt: from Thailand / Rt: from Indonesia

沙薑是植物沙薑的根部。其花呈白色，非常清香的薑花。沙薑氣味芳香，味道鹹香。雖然屬性熱，也不像鮮薑辛辣。產地有中國和東南亞。印尼種較細少，泰國與中國種較大。論氣味，前兩者較佳，再以泰國產較肉厚。

沙薑跟雞非常夾，常見菜式有“沙薑煮雞，沙薑雞腳”。食譜使用急凍澳洲雞肶，跟粟米做肉餅又是另一個好拍檔。不妨試試！

材料：
雞肶 1隻（去骨去皮，去脂，切幼絲）
雲耳 少量（浸軟）
有機粟米粒 3湯匙

自家製沙薑蓉/Homemade sand ginger paste

雞肉醃料：
鹽 少許
生粉 1茶匙
糖 半茶匙
老抽 半茶匙
白胡椒粉 少許
沙薑蓉連油 1湯匙 （蒸前15分鐘才落）
白米酒 1茶匙 （蒸前15分鐘才落）

做法：
1. 雞絲加醃料醃。蒸前15分鐘，加沙薑蓉，酒，雲耳，粟米。
2. 中火蒸8-10分鐘。把汁淋上, 即成。

Tips:
1. 過早落薑汁酒令雞肉欠彈性。白米酒味道强，很適合用於急凍雞肉上。
2. 除雞絲外，鮮雞，雞翼或肉片也可。

Ingredients:
1 chicken maryland (remove bone, skin and fat, thinly sliced)
A little bit Wood ear mushrooms (soaked and rehydrated)
3 tbsp fresh organic corn kernel

Marinades:
A little bit salt
1 tsp potato / corn starch
1/2 tsp sugar
1/2 tsp dark soy sauce
1 tbsp homemade sand ginger paste with oil (add into the chicken 15 mins prior to steam)
1 tsp rice wine (add into the chicken 15 mins prior to steam)

Directions:
1. Mix chicken slices with marinades, refrigerate for a while. Bring it back to room temperature. Add rice wine, sand ginger paste, corn kernel and woodear mushrooms for 15 mins.
2. Steam (1) over moderate heat for 8 to 10 mins. Off heat, pour the sauce on top. Serve hot.

Tips:
1. Do not add rice wine and ginger into the chicken early as the chicken meat will turn very soft. Use rice wine for frozen chicken will taste better than using of Shaoxing wine.
2. You can replace chicken slice with whole chicken pieces, chicken wings or pork pieces.

沙薑蓉做法：
自家製黃金沙薑/沙薑蓉 Homemade sand ginger crisp/ sand gjnger paste