Chinese Recipe : Braised Chinese Mushroom with Black Moss
Serves 4 to 6
1 ¾ oz Chinese mushrooms
To make mushroom stock:
1 cup water
1 tbsp oyster sauce
1 tbsp oil
¾ oz black moss
4 tbsp peanut oil
5 oz dried oysters, soaked for ½ hour
1 lb Chinese cabbage (bok choy)
5 cloves garlic, chopped
10 slices ginger
3 ½ oz gingko nuts, remove the shells, husk and its bitter center
½ tsp salt
3 tsp soy sauce
1 tbsp ginger juice
1 tsp sesame oil
1 tsp sugar
¼ tsp thick soy sauce
2 tbsp oyster sauce
1 ½ tbsp cornstarch
1/4 cup water
Wash the mushrooms, cut off the stalks and soak in hot water till soft. Drain off the water. Place mushrooms in a saucepan with 1 cup water; 1 tbsp oil and 1 tbsp oyster sauce. Cover and simmer for 15 minutes. Turn off the heat and allow to stand. Don't open the cover yet.
Wash black moss thoroughly to remove the grit and sand. Soak in hot water for 10 minutes. Drain and squeeze out the water. Add 1 tbsp oil and 1 tsp sugar and mix well.
With 1 tbsp oil in a saucepan, fry the garlic and ginger till fragrant. Add in the mushroom stock from step 1. Bring to the boil. Add cabbage, oysters and mushrooms. Cook on low heat for 15 mins or until cabbage is tender.
Mix in the black moss and gingko nuts. Allow to simmer for another 10 minutes.
Blend in the seasoning and lastly the thickening.
Serve hot, garnished with Chinese celery and scallions.