素菜開花（素雞、面筋、芥蘭花）

材料A
芥蘭花......1個(約200公克)
清水......半鍋(以蓋過芥蘭花為准)
鹽......1/2 茶匙
糖......1/2 茶匙
食油......1茶匙

材料B
面筋......10個
素香酥雞......150公克
清水......500毫升

調味料：
鹽......1/4 茶匙
糖......1/8 茶匙

勾芡：
通車粉......1湯匙
清水......2湯匙(攪拌成芡汁)

烹飪過程 :
01.煮開半鍋水後，加入材料A的鹽、糖及食油，再加入芥蘭花，燙熟，備用。
02.煮開500毫升的清水，加入香酥雞，加蓋，小火煮10至15分鐘，加入 調味料。拌均後，加入面筋，煲煮3 分鐘。最後倒入芡汁，快手攪拌均勻，將材料倒入碟中，芡汁待用。
03.將芥蘭花圍放在素雞邊，再淋上芡汁即可。

Ingredients A:
1 broccoli, about 200g in weight half a wok of water, amount enough to cover broccoli in wok
1/2 tsp salt, 1/2 tsp sugar
1 tsp oil

Ingredients B:
10 glutens, 150g vegetarian crispy chicken, 500ml. water

Seasoning:
1/4 tsp salt, 1/8 tsp sugar

Thickening Ingredients:
1 tbsp potato flour
2 tbsps water (Blend the 2 until thicken)

Method:
01. Bring to boil half a wok of water and add in salt, sugar and oil from Ingredients A. Dip the broccoli into the boiling water until it is cooked. Drain and set aside.
02. Boil 500ml water, put in the vegetarian crispy chicken. Cover and simmer for 10 -15 minutes, add the seasoning. Stir to mix the mixture, add in glutens and boil for 3 minutes. Thicken with potato blended with water, stir the mixture rapidly. Remove the vegetarian crispy chicken, glutens and place them on a serving plate. Set aside the thickened gravy.
03. Arrange the broccoli around the vegetarian crispy chicken to garnish on the rim. To serve, pour the thickened gravy over the dish.

Source : 家味美餚•2007.09.15