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CHNG Kee's Sauce(s) Used:

• CHNG Kee’s Oyster Sauce
• CHNG Kee’s Light Soya Sauce
• CHNG Kee’s Dark Soya Sauce

Serves 10

Cooking Method

1. Soak Chinese dried mushroom in water until slightly soft.

2. Boil mushroom together with sliced ginger, spring onion and rock sugar for about 1 hr.

3. Remove the water, and braise with sliced ginger, spring onion and Hua Tiao wine (as in ingredients A).

4. Stir-fry, and add water.

5. Add CHNG Kee’s Oyster Sauce, CHNG Kee’s Light Soya Sauce, CHNG Kee’s Dark Soya Sauce, salt, pepper and MSG (as in ingredients A) to the mushroom to braise for about 30 mins, and thenand remove the water.

6. Cut broccoli to blanch, and scoop out.

7. Display braised mushroom on top of broccoli.

8. Mix ingredients B to make the pour-over sauce (add corn starch the last).

9. Pour sauce on top of arranged mushroom and broccoli, and serve.

Ingredients

• 600 gm broccoli
• 200 gm Chinese dried mushroom

Ingredients A (Braising)

• 2 tbsp CHNG Kee’s Oyster Sauce
• 2 tsp CHNG Kee’s Light Soya Sauce
• 1 tsp CHNG Kee’s Dark Soya Sauce
• 1 tsp Hua Tiao wine
• 1 tsp MSG
• 30 gm rock sugar
• 20 gm spring onion
• 20 gm ginger (sliced)
• 500 ml water
• Salt & pepper

Ingredients B (Pour-over)

• 2 tbsp CHNG Kee’s Oyster Sauce
• 2 tsp CHNG Kee’s Light Soya Sauce
• 1 tsp CHNG Kee’s Dark Soya Sauce
• 1 tsp MSG
• ½ tsp salt
• 30 gm rock sugar
• 20 gm spring onion
• 20 gm ginger (sliced)
• 10 gm corn starch
• 30 ml water