醒胃子薑炒雞球
薑用途非常廣泛，辟腥、驅寒之外，還可以醃製成酸甜味的子薑，除了夾皮蛋同嘗，還可入饌烹調成為子薑炒雞球這道開胃小菜。
鑊氣小炒 惹味不膩
子薑炒雞球是為人熟悉的鑊氣小菜，醒胃又不油膩，在家烹調原來亦很簡單，主要調味來自茄汁、糖醋汁和子薑，材料均可在街市或超市購買得到。子薑用糖、鹽、米醋醃製過，辣度不像新鮮薑般刺激，辛味溫和許多。何孝源師傅說：「子薑可以增加糖醋汁的味道層次，但一點也不嗆喉，就算用來炒雞球，辣味也不會很厲害，所以子薑炒雞球，也適合小朋友用來佐飯。」子薑份量可隨個人口味增減，但不宜太多，否則會蓋過雞肉的鮮味。落鑊前最好先把子薑切成劃一形狀，令賣相更為美觀。
子薑炒雞球的一般做法，是先將雞球略炸，不想事後處理一大鑊油，更方便的做法是將雞件上適量生粉，煎至金黃微焦，能鎖緊肉汁之餘，也更香口。建議選用雞扒來做此菜，因為啖啖肉，吃起來更為滿足。子薑酸甜汁除了配雞肉，用來煮牛肉味道亦佳，但謹記牛肉不宜煮得過火，否則會影響口感。
何孝源師傅
何孝源師傅為米芝蓮推介餐廳金紫荊粵菜廳的總廚，擁有十七年主理粵菜的經驗，特別擅長烹調海鮮菜及燉湯。
Pan-fried Chicken, Pickled Young Ginger with Sweet and Sour Sauce
材料（4人份量）
雞扒 2件
茄汁 2湯匙
糖醋汁 3湯匙
子薑 10片
乾葱蓉 1茶匙
葱段 1條
蒜蓉 1茶匙
糖 適量
鹽 適量
生粉 1/2碗
生粉水 1湯匙
油 適量
Ingredients（4 Servings）
Chicken steak 2
Ketchup 2 tbsp
Sweet and sour sauce 3 tbsp
Pickled young ginger 10 slices
Minced shallots 1 tsp
Spring onion (sectioned) 1
Minced garlic 1 tsp
Sugar some
Salt some
Cornstarch 1/2 bowl
Cornstarch water 1 tbsp
Oil some
1.雞扒切成小件。
Cut the chicken steak into small pieces.
Cut the chicken steak into small pieces.
2.下糖、鹽調味。
Season with salt and sugar.
Season with salt and sugar.
3.雞件上生粉。
Coat the chicken with cornstarch.
Coat the chicken with cornstarch.
4.鑊中燒熱油，下雞件煎至金黃色。
Heat oil in wok, add the chicken and fry until golden brown.
Heat oil in wok, add the chicken and fry until golden brown.
5.把子薑切成長方形。
Cut the pickled young ginger in rectangular shape.
Cut the pickled young ginger in rectangular shape.
6.燒熱白鑊烘乾子薑，盛起。
Sear the pickled young ginger in a heated wok without oil, then remove.
Sear the pickled young ginger in a heated wok without oil, then remove.
7.鑊中燒熱油，爆香乾葱蓉、葱段及蒜蓉。
Heat oil in wok, saute the minced shallots, spring onion and minced garlic until fragrant.
Heat oil in wok, saute the minced shallots, spring onion and minced garlic until fragrant.
8.拌入生粉水、糖醋汁及茄汁。
Stir in the cornstarch water, sweet and sour sauce and ketchup.
Stir in the cornstarch water, sweet and sour sauce and ketchup.
9.下子薑，炒勻。
Add the pickled young ginger, then toss well.
Add the pickled young ginger, then toss well.
10.加入雞件，煮一分鐘即成。
Add the chicken and cook for 1 minute. Serve.
Add the chicken and cook for 1 minute. Serve.
小貼士Tips
用白鑊烘子薑，以減少當中水分。
The moisture of the pickled young ginger can be reduced by searing them in a wok without oil.
The moisture of the pickled young ginger can be reduced by searing them in a wok without oil.
