海参香菇鸡肉 Braised Chicken with Sea-Cucumber

【材料】
浸发海参150克、老姜5片、FAMILY CHOICE纯正芥花油1汤匙、菜园鸡半只（约800克，切块）、
姜片20克、蒜头10瓣（去衣留整粒）、香菇6朵（浸软)、清水250毫升、绍兴酒1汤匙
【调味料】
盐、糖各1⁄2茶匙、酱青1汤匙、蚝油1汤匙
【勾芡】
粟粉1汤匙（加1汤匙水）
【装饰】
小白菜100克（川烫好排碟）
【做法】
1.热镬，加入海参及姜片炒2-3分钟至水蒸发，捞起备用，姜片丢弃。（图1）
2.在镬中烧热FAMILY CHOICE纯正芥花油，爆香姜蒜片，加入鸡肉和香菇炒至香。（图2-3）
3.加入清水煮至沸后，转小火继续焖煮30-35分钟。
4.将海参回锅，继续煮10分钟后，以少许粟粉水勾芡即可。（图4-5）

【Ingredients】
150g presoaked sea-cucumber, 5 slices old ginger, 1 tbsp FAMILY CHOICE Canola Oil, Half a kampong chicken (800g approx, chopped), 20g sliced ginger, 10 pips garlic (keep whole), 6 dried chinese mush-
rooms (soaked), 250ml water, 1 tbsp Shao Xing wine
【Seasoning】
1⁄2 tsp sugar, 1⁄2 tsp salt, 1 tbsp light soy sauce, 1 tbsp oyster sauce
【Thickening】
1 tbsp potato starch mixed with 1 tbsp water
【Garnishing】
100g siu pak choy（blanch in hot water)
【Method】
1.Heat a saucepan without oil, add sea-cucumber and old ginger slices. Stir-fry until most of the water has evaporated (about 2 – 3 minutes). Dish out sea-cucumber and discard ginger.(pic 1)
2.Heat FAMILY CHOICE Canola Oil in a deep sauce pot. Saute ginger, garlic, chicken and mushrooms. Stir-fry till aromatic.(pic 2-3)
3.Pour in water and bring to the boil. Reduce heat and simmer for 30-35 minutes.
4.Return sea-cucumber to the saucepot and cook for 10 minutes. Adjust with thickening.(pic 4-5)