{"id":7329,"date":"2017-01-24T15:55:20","date_gmt":"2017-01-24T07:55:20","guid":{"rendered":"http:\/\/theburningkitchen.sg\/?p=7329"},"modified":"2021-05-19T14:25:45","modified_gmt":"2021-05-19T06:25:45","slug":"chinese-braised-shiitake-mushrooms-men-dong-gu","status":"publish","type":"post","link":"https:\/\/theburningkitchen.com\/chinese-braised-shiitake-mushrooms-men-dong-gu\/","title":{"rendered":"Chinese Braised Shiitake Mushrooms (Men Dong Gu)"},"content":{"rendered":"

\"Chinese<\/p>\n

STORY BEHIND THE RECIPE<\/span><\/h1>\n

Eating Chinese Braised Mushrooms every Chinese New Year\u00a0has been a luxurious family tradition for as long as I can remember, from the time when my mother used to cook this dish for the family. (See my 7\u00a0picks for reunion dinner family favourites here<\/a><\/strong><\/span>!)<\/p>\n

As I was preparing Chinese Braised Mushrooms for CNY, the\u00a0flavourful aroma that wafted\u00a0out from the kitchen\u00a0while the mushrooms were being braised reminded me of the happy memories of past CNYs. Now that I have my own children and grandchildren, I continue to uphold this family tradition by making this dish without fail.<\/p>\n

Chinese Braised Mushrooms is considered auspicious by the Chinese because it contains mushrooms which represents wholeness, dried oysters (‘ho xi’ in Cantonese or ‘hao shi’ in mandarin) which\u00a0represents all good things, and ‘fatt choy’ – a thin hair-like black mossy vegetable, which symbolizes prosperity!<\/p>\n

 <\/p>\n

WHAT I LIKE ABOUT THIS DISH<\/span><\/h1>\n
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  • It’s a delicacy!<\/strong> Mushrooms are expensive, and reasonably so. Cooked rightly, and you’ll get tender, juicy meat, burst with the stock that the mushroom has soaked up in. Decadent!<\/li>\n
  • It’s a versatile dish<\/strong>, and you have leftovers, you could just add this dish to other dishes to make a new dish altogether. More tips on that below!<\/li>\n<\/ul>\n

    \"Shitake<\/p>\n

    HOW TO MAKE CHINESE BRAISED MUSHROOMS?\u00a0<\/span><\/h1>\n
      \n
    1. Wash the pork fat and cut into 2cm squares<\/li>\n
    2. Wash the scallop and mushrooms and soak separately in hot water for 30 mins<\/li>\n
    3. Soak the Fatt Choy\u00a0in tap water until it expands ( abt 5-10 mins).\u00a0Wash the Fatt Choy a few times and squeeze dry. Put aside for later use.<\/li>\n
    4. When the mushrooms are soft, remove the stalk.\u00a0Squeeze the mushroom dry individually and set aside<\/li>\n
    5. Wash the ginger and remove the skin. Grate it and squeeze out the juice.
      \n\"Ingredients<\/li>\n
    6. Add the ginger juice to the mushrooms and\u00a0rub it in\u00a0with your hands and let stand for 30 mins. Wash the parsley and cut into 3 cm lengthwise.<\/li>\n
    7. Place the diced pork fats in the wok and fry over medium heat until the fats become golden brown and crispy. Turn off the heat.<\/li>\n
    8. Place the pork lard on a metal sieve and drain. Once cool, place the lard in an air tight container for later use.<\/li>\n
    9. Pour out the oil and leaving 3 TBsp in the wok<\/li>\n
    10. Put the mushroom in the wok and stir fry\u00a0it till it is well coated with the oil over medium heat for a minute or 2.<\/li>\n
    11. Add in the 1.4 litres of water, scallops including the water from the soaked scallops and mushrooms (sieved first),1 1\/2 TBsp\u00a0oyster sauce, 1\/2 tsp black soya sauce, 1 tsp light soya sauce, rock sugar and 1\u00a0TBsp of\u00a0the crispy lard.\u00a0Stir to mix well.
      \n\n\t\t