BRAISED MUSHROOM WITH GOLDEN LILY BUD
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BRAISED MUSHROOM WITH GOLDEN LILY BUD

Our flavourful dish with mushrooms and chinese herbs would be great for serving with rice for dinner.

  • 30 min Preparation Time
  • 45 min Cooking Time
  • 4 Serv. Recipe Serves

Ingredients & Method

  • Dried shitake mushroom 16, whole
  • Oil 1½ tbsp
  • Dried lily flower 15 g, soaked and knotted in the center
  • Black fungus 10 g, soaked and squeezed dry
  • Hao Chi seasoning ¼ tsp
  • Ginger 1 cm, cut into 2 slices
  • Sugar ¼ tsp
  • Dark soy sauce ½ tsp
  • Garlic 8 cloves, whole and peeled
  • Lettuce 100 g, tear into bite sizes and chill
  • -----------------------------------------------------------------
  • Braising stock:
  • Mushroom liquid 600 ml
  • Knorr Chicken cube ½ tsp
  • Oyster sauce ½ tbsp
  • Salt ¼ tsp, to taste
  • White pepper a dash
  • Soak mushroom in 600 ml water for 30 minutes. Squeeze dry and retain water for further use.
  • Saute garlic until golden brown. Drain and set aside. Keep oil for step 4.
  • Dry-fry mushroom in a dry wok until slightly dehydrated.
  • Increase heat. Add oil, lily flower, black fungus, ginger, sugar and Hao Chi seasoning. Fry for another 3 minutes.
  • Add stock and simmer until thickened.
  • Add dark soy sauce and garlic. Stir and transfer to a serving plate.
  • Meanwhile, arrange lettuce at the bottom of a serving plate.
  • Pour mushroom stew over lettuce and serve hot.
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