Braised Mushrooms with Fat Choy
Braised Mushrooms with Fat Choy is perfect for dinners. The mushrooms are slow cooked with Chinese cabbage to infuse a natural sweetness into the sauce!
- Prep time
- 10 min
- Cook time
- 35 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 100 g / 0.22 lb rehydrated shiitake mushrooms ((soaked overnight or for a minimum of 20 minutes))
- 25 g / 0.06 lb rehydrated black moss ((rinsed then soaked in cool water for 15 minutes; buy from Chinese medicinal shops))
- 800 mL / 3.3 US cup chicken and pork stock
- 250 mL / 1 US cup mushroom water ((liquid saved from soaking the dehydrated mushrooms))
- 100 g / 0.22 lb ginger ((gently smashed to form cracks))
- 4 cloves garlic ((finely chopped))
- 1 kg / 2.2 lb Chinese cabbage
- 2 tbsp cooking oil
- 1 tbsp sesame oil
- 1/2 tbsp chicken bouillon powder
- 1/2 tsp sugar ((or to taste))
- 1 1/2 tbsp oyster sauce
- 1 tbsp Shaoxing rice wine
- 1/2 tbsp light soy sauce ((or to taste))
- 3 tbsp starch slurry ((1.5 tbsp potato starch mixed with 1.5 tbsp water; optional))
Instructions
- 1
Heat up the wok or pan on high heat. When hot, pour the cooking oil in.
- 2
Turn the heat to medium and add the ginger and garlic to the oil to cook for 30 seconds or until aromatic.
- 3
Increase the heat to high and throw in the mushrooms. Stir for 1 minute and season with the sesame oil, oyster sauce, Shaoxing rice wine, light soy sauce, sugar and chicken powder. Mix in for another 30 seconds.
- 4
Pour in the chicken stock and mushroom water, then bring the liquid to a boil. Depending on the heat of your stove, it should take anywhere between 2-10 minutes.
- 5
As soon as it boils, layer the top with Chinese cabbage and lower the heat to low-medium for a simmer.
- 6
Add the black moss as the final layer and simmer for 30 minutes.
- 7
Optional: For a thicker sauce, bring the heat up to medium. Stir the starch slurry until well combined, then slowly pour it into the sauce while mixing. The sauce will thicken, so stop when it reaches your preferred consistency.
- 8
When ready, serve immediately as is!