香叶炸鸡。香脆紫菜芝麻卷（Fried Pandan Chicken & Crispy Nori Rolls)

这该是小孩们爱吃的炸鸡卷了， 配上这紫菜更是好吃。做过一次后，孩子们都频频的催促我再来一次！ 我个人觉得把这鸡卷点上辣椒就更美味了。

Crispy Nori Rolls (Recipe:  Yum Yum 77)

Ingredients:

200g half lean and fat pork (minced), 200g fish paste, 3 waterchesnuts, chopped

Seasonings:

1/2 tsp salt, 1/4 tsp pepper, 1/2 tsp sesame oil, 1 tsp sugar, 1tsp chicken stock granules, 1tsp chinese cooking wine, 11/2 tbsp tapioca flour

3 pieces nori sheet, cut each into 8 small pieces, some sesame seeds, 

Method:

1. In a mixing bowl, combine minced meat and fish paste, stir in one direction until well-mixed and very sticky.  Add in waterchestnuts, seasonings and stir well.  Chill in fridge for 1 hour before using.

2. Place a piece of nori sheet on a a working surface, squeeze the filling into a small meat ball using handd, place onto nori sheet and roll up neatly.  Coat the two ends with some sesame seeds.

3. Heat up oil. deep-fry nori rolls until aromatic and cooked.  Dish and drain. Serve with chili sauce or mayonnaise.

这个香叶炸鸡也是孩子们所爱的, 我个人也喜欢。 原食谱是把这鸡肉用香叶包成三角形的，可惜我包不到。 不知是否是我的功夫不到家，还是那个香兰叶真的是太小叶了。所以，只好把它卷成这样简单的形状了。呵呵!

香叶炸鸡 （食谱：GroundedMeat Snacks)

材料：

400克鸡肉碎。香兰叶适量（清洗，抹干），竹签适量

调味料：

2大匙糖，1小匙盐，2大匙咖哩粉，1大匙麻油，1小匙香茅末，1大匙粟粉，1大匙青水

做法：

1。将鸡肉加入碎腌料拌匀，放置冰箱里30分钟， 备用。

2。放入馅料，卷起。然后用竹签串紧，放入炸油中炸至熟或金黄色， 捞起即可。

Fried Pandan Chicken (Recipe:  Grounded Meat Snacks)

Ingredients:

400g chicken meat (chopped into finely paste), some pandan leaves, some bamboo skewers

Seasonigs:

1 tbsp sugar, 1 tsp salt, 2 tbsp curry powder, 1 tbsp sesame oil, 1 tsp chopped lemon grass, 1 tbsp corn flour, 1 tbsp water

Method:

1. Marinade the chicken with seasonigs for 30 minutes, set aside.

2. Rise padan leave, pat-dry, spoon in some filling, fold up into triangles, then theread with bamboo skewers.  Deep-fry into hot oil at high heat until cooked through and golden in colour, dish out and drain well. 

包上一层香兰叶，这鸡真的很香，很香班兰叶的味道！