Chinese Version: Sarah   English Version: Nancy   Photos: by Ivy

一走进上海裕景大饭店的大堂，就看到一位身着厨师装的师傅在演练着中国功夫！他，就是我们此次《洋厨房》的主角，中厨行政总厨李国森先生。一身的中国功夫使他与其他厨师不同，练功使他保持很好的精神状态和体能，融兴趣爱好与工作一体，令工作事半功倍。

有着30年烹调经验的李大厨不但将港式粤菜的精华介绍给当地消费者及海外旅客，同时也多方吸取各省市料理特色并加以融会贯通而造就一身厨艺。今天，他将向我们呈现健康山药菜——红枣山药蒸乌鸡。

上海裕景饭店是位于繁华的浦东陆家嘴金融贸易区中心的国际豪华五星级商务饭店。饭店拥有460间豪华舒适的客房、国际厨师精心烹制的美食珍馐、多功能会议室及能容纳500名宾客的宴会厅、与潮流同步的健身休闲设施如室内游泳池、健身中心及水疗馆，上海裕景饭店是商务宾客及休闲旅游者的最佳休憩之所。

材料：山药片120克、香菇2只、乌骨鸡片250克

调味料：盐、味精、胡椒粉、蚝油、生粉、红枣丝、姜末、蒜茸、葱段各少许

做法：

1.先将乌骨鸡去骨切片备用；

2.山药去皮切麻将片大小，香菇切斜刀片，红枣去核切丝；

3.把鸡片、香菇片、红枣丝、山药片、蒜茸、姜末放在干净的碗内加盐、味精、胡椒粉、蚝油、花雕酒、生粉拌匀，码放在干净盘内，上笼蒸7至8分钟即可；

4.上桌前撒上葱段。

山药，既是食用的佳蔬，又是人所共知的滋补佳品。它含有多种人体不可缺少的无机盐和微量元素。随着天气的不断转凉，在这个时候多多食用山药，可以健脾养胃，等到冬天来临时，就不用担心寒冷会伤了脾胃。

今天介绍的这道红枣山药蒸乌鸡，可谓是既补了气血，又保了脾胃，一举两得。同时，乌鸡的鲜美口感又为这道菜肴多加了几分！

时值秋至进补之时，赶快动手暖暖胃吧！

No sooner had we arrived did we see a man in chef uniform practice Chinese martial arts in the lobby. Mr. Lee Kwok Sam is the featured chef in this episode of “You are the Chef”, a popular English-speaking cooking program. By practicing kung fu, Mr. Lee, Chinese Kitchen Executive Chef with The Eton Hotel Shanghai, is always energetic and full of spirits. This unique hobby adds to his personality, enabling him to yield twice the result with half the effort when doing work.

The seasoned chef with 30-year culinary experience is not only a master of Hong Kong-style Cantonese food, but has also studied the gems of other Chinese cuisine to develop a unique style. Steamed Black-bone Chicken with Red Dates and Chinese Yam presented by Mr. Lee is a healthy dish.

The Eton Hotel, Shanghai is a 5-star luxury international business hotel, strategically located in the heart of Lujiazui Finance and Trade Zone in Pudong. The hotel offers 460 luxuriously appointed rooms, gourmet cuisine prepared by International Master Chefs, Conference and Banquet facilities that can accommodate up to 500 guests. With our indoor pool, gym and spa, The Eton Hotel Shanghai is the perfect place for both discerning corporate guests and leisure travelers.

Ingredients: Chinese yam pieces 120g, black mushroom 2pcs, black-bone chicken 250g

Flavouring: salt, MSG, pepper powder, oyster sauce, starch, sliced red dates, ginger, garlic, and spring onion.

Cooking Procedures:

1. Get rid of the black bone of the chicken and chop into pieces;

2. Peel off the skin of Chinese yam and cut into mahjong size;

3. Chop up the black mushroom. For red dates, get rid of the pit and slice;

4. Put the chicken, black mushroom, sliced red dates, Chinese yam, garlic and ginger all in one bowl, mix up with salt, MSG, pepper powder, oyster oil, rice wine and starch. Arrange in a good shape and steam for 7 to 8 minutes;

5. Finally dust spring onion on the top and serve.

Chinese yam is known for its dietary and medicinal uses. It contains rich inorganic salt and several micronutrients essential to human health. As the weather gets cooler, you’re advised to frequently eat Chinese yam, which serves to tonify and augment your spleen and stomach, protecting these organs from the winter chill.

Steamed Black-bone Chicken with Red Dates and Chinese Yam can serve two purposes: augmenting qi and blood as well as tonifying the spleen and stomach. The chicken’s tender texture and good flavor add to the deliciousness.

Autumn is the time for eating tonics. Why not make one for yourself and warm the stomach?