五味菊花鸡 Fried Chicken with Honey Chrysanthemum Sauce

吃了一道菊花鸡肉卷，再请大家吃一道五味菊花鸡。两道菜肴都是以菊花为主，一道清蒸，一道酥炸，菊花鸡肉卷是将鸡肉以菊花清蒸，而五味菊花鸡则是炸鸡块配蜂蜜菊花酱汁。五味菊花鸡里的鸡肉是以青柠汁、盐和糖腌制过，然后再放入油锅里炸得酥酥脆脆的，配上清香甘甜的酱汁，吃起来的味道非常特别，充满层次感。

鸡胸肉块刚炸好的时外脆内多汁，不过放置久了后吃起来就会比较硬，如果不是马上吃的话就建议用鸡腿肉，因为就算放久了吃起来也不会太硬。酥酥脆脆的炸鸡块非常好吃，不过吃多的就会非常热气，所以我又煮了锅罗汉果菊花茶来清凉解热一下。五味菊花鸡加汉果菊花茶，简单的晚餐就完成了！

五味菊花鸡

(食谱参考《最美味鸡肉佳肴》，第102页，做少许更改)

材料：

鸡胸肉 2副（切小块状）

粟粉 适量

腌料：

青柠汁 1 1/2汤匙

盐 1 1/2茶匙

糖 1 1/2茶匙

酱汁：

胎菊 10克

甘草 3片

水 380毫升

蜜糖 3汤匙

勾芡：

粟粉 2茶匙 + 水 2汤匙 （拌匀）

做法：

1. 在意给小锅里加入水煮滚，然后加入菊花及甘草，转制中小火煮2分钟。加盖让胎菊浸泡在水里5分钟，然后滤渣，加入蜜糖拌匀备用。

2. 鸡胸肉加入腌料腌2小时，然后裹上一层粟粉，放入油锅里炸至香脆及呈金黄色即可捞起。

3.把酱汁煮滚，加入芡水勾芡，煮至酱汁浓稠即可熄火。把酱汁淋在炸好的鸡块上即可享用。

Fried Chicken with Honey Chrysanthemum Sauce

(Recipe adapted from 《A Passion for chicken》, pg.102, with some minor adjustments)

Ingredients:

4 boneless and skinless chicken breast, cut into bite-size pieces

Some cornstarch for coating

Marinade:

1 1/2 tbsp lime juice

1 1/2 tsp salt

1 1/2 tsp sugar

Honey Chrysanthemum Sauce:

10 g baby chrysanthemum flowers

3 pieces licorice roots

380 ml water

3 tbsp honey

Cornstarch slurry:

2 tsp cornstarch + 2 tbsp water, mix until well combined

Methods:

1. In a saucepan, add water and bring to boil. Add baby chrysanthemum and licorice roots, turn to medium low heat and cook for 2 minutes. Cover the saucepan with lid and let the baby chrysanthemum to steep for 5 minutes. Strain the mixture and add in honey, mix well.

2. Mix the chicken with marinade and marinate for 2 hours. Coat the chicken with some cornstarch and deep fry in hot oil until crispy and golden brown. Dish out and drain well.

3. Bring the sauce to boil and add in cornstarch slurry, cook until the sauce is thicken. Turn off the heat and pour the sauce over the deep fried chicken. Serve hot.

This post is linked to the event Little Thumbs Up (Feb 2016 : Chrysanthemum and Edible Flowers) organised by Zoe from Bake for Happy Kids and Doreen from My Little Favourite DIY and hosted by Sharon from Sweet Home-Chefs.