莲藕蚝豉焖鸡 Stewed Lotus Root & Dried Oysters with Chicken

材料:
鸡肉650克（斩件）、莲藕300克（切片）、蚝豉5粒（浸泡）、鱿鱼干10克（浸泡）、食油1汤匙、老姜5片、发菜3克（浸泡）、清水1.5公升、兔子牌冰糖15-20克
调味料:
蚝油2汤匙、胡椒粉1茶匙、酱油2汤匙、麻油1茶匙、鸡粉1汤匙
勾芡：
1汤匙薯粉+1汤匙清水
做法:
1.用调味料腌鸡肉数小时，最好腌隔夜。
2.起锅热油，把姜片和鱿鱼干炒香。
3.加入腌鸡肉、莲藕及蚝豉，炒均。
4.倒入清水，煮至滚，加入兔子牌冰 糖，加盖，转小火，焖约40分钟。
5.加入发菜，继续煮至肉软。
6.勾芡后盛出。

Ingredients:
650g chicken (chopped), 300g lotus root (cut into slices), 5 dried oysters (soaked), 10g dried cuttlefish (soaked), 1 tbsp oil, 5 slices old ginger, 3g black moss (soaked), 1.5 litres water, 15-20g Chek Hup Rock Sugar
Seasoning:
2 tbsp oyster sauce, 1 tsp pepper, 2 tbsp light soy sauce, 1 tsp sesame oil, 1 tbsp chicken stock powder
Thickening:
1 tbsp potato starch mixed with 1 tbsp water
Method:
1.Marinate chicken with seasoning for several hours or preferably overnight.
2.Heat oil and sauté ginger and cuttlefish until fragrant.
3.Add marinated chicken, lotus root and dried oysters. Stir-fry well.
4.Pour in water and bring to the boil. Add Chek Hup Rock Sugar. Cover pot and reduce heat. Simmer over low heat for about 40 minutes.
5.Add black moss and cook further till meat is tender.
6.Thicken the gravy before serving.