豐衣足食吉祥素饌
Braised Bamboo Fungus, Fresh Soy Sheet, Chayote and Soy Chicken
| 材料 | Ingredients |
| 竹笙 3両 | Bamboo fungus 3 taels |
| 鮮腐皮 4両 | Fresh soy sheet 4 taels |
| 佛手瓜 1/2個 | Chayote 1/2 |
| 素雞 1條 | Soy chicken 1 |
| 紅蘿蔔 適量 | Carrot some |
| 水 適量 | Water some |
| 醬汁 | Sauce |
| 生粉水 1茶匙 | Cornstarch water 1 tsp |
| 麻油 少許 | Sesame oil a pinch |
| 鹽 1/3茶匙 | Salt 1/3 tsp |
| 糖 少許 | Sugar a pinch |
| 調味料 | Seasonings |
| 鹽 1/2茶匙 | Salt 1/2 tsp |
| 糖 1/2茶匙 | Sugar 1/3 tsp |
| 雞湯 1碗半 | Chicken stock 1 1/2 bowls |
製法
1.竹笙浸軟，洗淨切絲。
Soak the bamboo fungus until soft, clean and shred.
Soak the bamboo fungus until soft, clean and shred.
2.佛手瓜、腐皮、素雞及紅蘿蔔切絲。
Shred the chayote, soy sheet, soy chicken and carrot.
Shred the chayote, soy sheet, soy chicken and carrot.
3.雞湯、鹽及糖煮沸，加入腐皮。
Season the chicken stock with salt and sugar, bring to a boil. Add the soy sheet.
Season the chicken stock with salt and sugar, bring to a boil. Add the soy sheet.
4.加入佛手瓜。
Add the chayote.
Add the chayote.
5.將腐皮及佛手瓜焯熟，撈起、瀝乾及排放碟上。
Blanch the soy sheet and chayote until done. Remove, drain well and arrange on a plate.
Blanch the soy sheet and chayote until done. Remove, drain well and arrange on a plate.
6.將竹笙和素雞焯熟，撈起及瀝乾。
Blanch the bamboo fungus and soy chicken until done, remove and drain well.
Blanch the bamboo fungus and soy chicken until done, remove and drain well.
7.將竹笙和素雞排放碟上。
Arrange the bamboo fungus and soy chicken on the plate.
Arrange the bamboo fungus and soy chicken on the plate.
8.將醬汁煮稠。
Thicken the sauce.
Thicken the sauce.
9.淋上醬汁。
Pour over the sauce on top.
Pour over the sauce on top.
10.飾以紅蘿蔔絲即成。
Garnish with the shredded carrot. Serve.
Garnish with the shredded carrot. Serve.
小貼士Tips
．材料應分開焯煮。
．Blanch the ingredients separately.
．Blanch the ingredients separately.
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