三菇扣素鸡 BRAISED ASSORTED MUSHROOM WITH MOCK CHICKEN

材料 A ：
油1汤匙、古龙牌蘑菇5颗、万茂牌上等草菇5颗（开半）、冬菇5颗（浸软）
材料 B ：
腐竹皮1片、万茂牌斋鸡肉2罐（汤汁留用）、豆包3块
调味料 ：
鸡精粉½茶匙，糖1茶匙，味精素1茶匙，麻油2茶匙，珠江桥牌顶级蚝油1汤匙
献汁 ：
油1汤匙，姜5片，万茂牌斋鸡肉汤汁、水250毫升，珠江桥牌顶级蚝油½汤匙，珠江桥牌高级酱青1汤匙，胡椒粉½茶匙，麻油½汤匙
勾芡 ：粟粉2汤匙+4汤匙水
装饰 ：西兰花切小朵300克（烫熟）

做法 ：
1 烧热油爆香蒜茸，加入全部菇类和调味料炒匀，盛出。（图2）
2 将腐竹皮沾水至软身，然后铺在碗里，顺序把3种菇排列整齐。（图3）
3 最后放入万茂牌斋鸡肉及豆包，包起折好放入蒸镬。（图4）
4 用大火蒸30分钟取出，将腐竹皮剪开。（图5）
5 烧热油爆香姜片再加入其余献汁材料煮滚，勾芡。（图6）
6 将献汁淋入腐皮包裹中，放上烫熟西兰花即可。（图7）

INGREDIENTS A :
1 tbsp oil, 5 pcs GULONG Brand Mushrooms, 5 pcs MAKMUR Brand Straw Mushrooms (halve), 5 pcs Chinese mushroom (soaked)
INGREDIENTS B :
1 sheet bean curd skin, 2 canned MAKMUR Brand Mock Chicken Meat (drain and keep the gravy), 3 pcs gluten pockets
SEASONING :
½ tsp chicken powder, 1 tsp sugar, 1 tsp MSG, 2 tsp sesame oil, 1 tbsp PEARL RIVER BRIDGE Top Grade Oyster Sauce
GRAVY :
1 tbsp oil, 5 slices ginger, gravy from MAKMUR Brand Mock Chicken Meat, 250ml water, ½ tbsp PEARL RIVER BRIDGE High Grade Oyster Sauce, 1 tbsp PEARL RIVER BRIDGE Highgrade Light Soy Sauce, ½ tsp pepper, ½ tbsp sesame oil
THICKENING : 2 tbsp corn flour + 4 tbsp water
GARNISHING : 300g broccoli (cut into florets and blanch)
METHOD :
1 Heat oil in wok, sauté garlic until fragrant; add in all mushrooms and seasoning, stir to mix. (pic 2)
2 Moist bean curd skin with some water; covers the base of bowl with the beancurd skin, put in mushrooms accordingly. (pic 3)
3 Add in MAKMUR Brand Mock Chicken Meat and gluten pocket, wrap up. (pic 4)
4 Steam bean curd parcel for 30 minutes, dislodge the parcel to serving plate, cross cut the surface. (pic 5)
5 Heat oil in wok, sauté ginger until fragrant, add in remaining ingredients and bring to boil, thicken with starch. (pic 6)
6 Pour gracy over the dish, top with brocolli and serve. (pic 7)