#braisedmushrooms #chinesespinach
This is a classic Chinese New Year dish that’s usually eaten at restaurants, so we thought of bringing this back home to cook.
Soak 8 Chinese mushrooms for 6 hours. After which, strain the mushrooms and retain the water. Filter the mushroom water also to remove any impurities.
Soak a handful of dried scallops for an hour or so to soften them.
In a pot with a little oil over heat, add the dried scallops and mushrooms. Season with 2 tsp Chinese wine, 2 tsp light soya sauce, 1 tsp dark soya sauce, 1 tsp sesame oil, 1 tsp oyster sauce and Sarawak white pepper. Stir well.
Add the mushroom water and enough chicken stock to fully submerge the contents inside the pot. Add a little rock sugar as well. Bring the pot to a boil and simmer at low heat for 40 minutes.
Once the broth has simmered for 40 minutes, add a handful of Fatt Choy. Add corn slurry slowly to thicken up the sauce. Set aside and keep warm.
Poach a packet of Chinese spinach in boiling water for a few minutes. Strain the spinach and dry them. Place them on a white flat plate.
Place the mushrooms on top of the spinach. Pour the shiny sauce over the top and that’s it. A classic Chinese New Year braised mushroom with spinach dish that will taste as good as any restaurant variant.
Music track “Eastern Palace” from Father album, composed and performed Ian Low.
Download the album at iTunes at Father by Ian Low [ Ссылка ]
