杏仁酥鸡腿 Almond Crisp Chicken Chop

【材料】
鸡全腿2只（去骨）、鱼胶300克、杏仁粒1碗、蛋白1粒、美奶滋1⁄2碗
【淋鸡皮料】
麦牙糖2汤匙、白醋2大汤匙、水2碗
【调味料】
盐、胡椒粉、味精各适量

竹撻一片、沙爹枝5支

【做法】
1. 鸡腿修薄肉，摊开，鸡皮向下，排放在竹撻上用沙爹枝固定。（图1）
2. 把淋鸡皮料煮滚，淋在鸡皮上使鸡皮收缩转色，另一面的鸡肉则涂上调味料，吊起风乾。（图2）
3. 把鱼胶加入调味料拌匀，然后铺在鸡肉上抹平，表面搽上蛋白再铺上杏仁粒压平。（图3-4）
4. 油烧至八成热，放入杏仁鸡腿，皮向下，以中火炸至呈微黄，反转继续炸至杏仁浅黄色及脆便可取出，沥油，切块，上桌。吃时淋上美乃滋，味道更佳。（图5）

【Ingredients】
2 chicken whole leg (debone), 300g fish paste, 1 bowl almond nips, 1 egg white, 1⁄2 bowl mayonaise
【Glazing】
2 tbsp maltose, 2 tbsp vinegar, 2 bowls water
【Seasoning】
Dash of salt, pepper & MSG
1 pc bamboo mat, 5 satay sticks
【Method】
1. Trim chicken meat into thin layer, with skin facing down, place on top of bamboo mat and fix with satay sticks.(pic1)
2. Boil glazing mixtures and pour over chicken to make the skin retract; rub seasoning on the meat and hang to dry in the air. (pic 2)
3. Marinate fish paste with seasoning and spread over chicken meat; glaze with egg white, sprinkle almond nips on top and press firmly. (pic 3-4)
4. Heat oil until 80% hot, put in stuffed chicken meat with skin facing down, deep fry in medium heat until light brown; turn over and continue deep frying until crispy, drain and chop into pieces, serve with mayonaise. (pic 5)