Gluten Lion Head with Braised Shiitake Mushroom by Chef Sidney Kan

Ingredient A :
200gm minced chicken
8 gluten balls
2 salted egg yolk (each cut to quarter)
1 piping bag

Ingredient B :
2 teaspoons oyster sauce
2 teaspoons supreme soy sauce
1/2 teaspoon sesame oil
1/2 teaspoon chicken powder
A dash of white pepper


Ingredient C :
8 pcs presoaked mushrooms
6 pcs presoaked dried oysters
fatty choy ready use sea cucumber (optional)
precooked sliced sea snail (optional)
ready used abalone (optional)

Ingredient D :
1/2 tablespoon chopped garlic
1 tablespoon chopped onion
2 tablespoons oil
2 tablespoons oyster sauce
2 tablespoons supreme soy sauce
1/2 teaspoon sesame oil
1/2 teaspoon chicken powder
1/2 cup water
A dash of white pepper

Method:
1. Mix ingredient B into the minced chicken and leave it aside in the fridge for an hour.
2. Break a hole at the gluten ball to stuff in the mince chicken.
3. Stuff in a quarter sliced egg yolk into the gluten ball.
4. Place the mince chicken into the piping bag and pipe it into the gluten balls.
5. Select steam mode to steamed cook the gluten ball in the Philips All-In-One Multicooker and set aside.
6. Heat up the Philips All-In-One Multicooker using saute mode.
7. Select sauté mode, add in oil, sauté onions and garlic.
8. Add in shiitake mushrooms, sea snail and dried oysters. Add in sesame oil and fry until fragrant.
9. Add in the rest of the Ingredient D.
10. Close the cover and seal the valve.
11. Reset to steam mode and set KPT to 25 min.
12. When the remaining KPT left 8 min, select add ingredient mode to release pressure
12. Once pressure released, open the lid and add in sea cucumber and abalone.
13. Close the lid and the All-In-One multicooker will cook for the remaining time.
13. Once done, open the lid, select sauce thickening mode to thicken the sauce with 2 tablespoons of corn starch water.
14. Serve it on a serving dish, then add in the stuffed gluten balls.