菊花鸡肉卷 Steamed Chicken Rolls with Chrysanthemum

平常家里最常用来煮食的食用花卉都是菊花和桂花，不过大多数都是用来煮凉茶或者是甜品，以花入馔来煮菜肴就未曾试过。这个月份的小拇指活动的主题是“菊花和食用的花卉”，我参考了一些食谱书，尝试以菊花入馔，准备两道以菊花为主的鸡肉菜肴来参与这个月的活动。第一道菊花菜肴是菊花鸡肉卷，构思是来自食谱书《大鸡腿》里的菊花蒸盐鸡腿食谱。由于家里只有去骨的鸡全腿，如果直接拿去蒸的话一定会影响口感，所以我就将鸡全腿卷起，用棉绳绑起来，做成鸡肉卷，蒸好后切成片状，不但外形好看，而且还很容易吃，因为鸡肉已经去骨了。食谱里的其中一个食材黄果子我没办法找到，过后就想起了之前准备过的胎菊甘草茶，觉得味道甘甜的甘草和菊花非常搭配，所以我就干脆以甘草来代替黄果子。

菊花鸡肉卷的外形虽然看起来和醉鸡卷一样，不过菊花鸡肉卷却不含酒精成份，所以非常适合小孩子食用。鸡肉卷以菊花水浸泡整夜，蒸出来后带点菊花的清香，吃起来肉也很鲜嫩，用来宴客一点也不失礼，有机会的话大家一定要试一试。

菊花鸡肉卷

材料：

鸡全腿 3个（去骨）

干菊花 50克

盐 1 1/2茶匙

菊花水：

干菊花 30克

甘草 2片

水 1000毫升

材料：

1. 在一个锅里，加入水煮滚。水滚后加入菊花和干草，转至中小火煮2分钟。加盖让菊花浸泡在水里，放置一旁，让菊花水完全冷却。

2. 用盐涂抹于鸡全腿，然后将鸡肉卷起，以棉绳绑起，收入冰箱腌制2小时。

3. 把鸡肉卷放入菊花水里，确定鸡肉卷完全浸泡在菊花水里，收入冰箱冷藏，让其浸泡过夜。

4. 在一个蒸盘里铺上一些干菊花，把鸡肉卷放在上面，再以更多干菊花盖着鸡肉卷。

5. 把鸡肉卷放入锅里蒸，以中火蒸大约20分钟或至熟。取出鸡肉卷，待稍微凉后就把鸡肉卷切成1公分片状，排入盘后就可趁热享用。

份量：4人份

Steamed Chicken Rolls with Chrysanthemum

Ingredients:

3 chicken whole legs, deboned

50 g dried chrysanthemum flowers, rinsed

1 1/2 tsp salt

Brine:

30 g dried chrysanthemum flowers, rinsed

2 pieces licorice roots

1000 ml water

Methods:

1. In a pot, add water and bring to boil. Add chrysanthemum and licorice roots, turn to medium low heat and cook for 2 minutes. Cover the pot with lid and let the chrysanthemum to steep in the water. Set aside and allow the brine to cool completely.

2. Rub the chicken with salt, then roll up the chicken and tie with cotton strings Marinade the chicken rolls for 2 hours in refrigerator.

3. Place the chicken into the brine solution, make sure the chicken rolls are fully submerged in the brine. Place the brine in the refrigerator and let it soak for overnight.

4. Line the steaming plate with some dried chrysanthemum flowers. Place the chicken rolls on top then cover the chicken rolls with more dried chrysanthemum flowers.

5. Steam the chicken rolls in a wok over medium heat for about 20 minutes or until the chicken rolls are cooked. When the chicken rolls are cooled enough to handle, slice the chicken rolls into 1cm slices and serve hot.

Servings: 4

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.