Braised Shiitake Mushrooms in Oyster

Sauce
Traditionally, this dish is eaten in Chinese festive seasons. It goes really well with
vegetables and steamed rice.
Ingredients:
8 to 10 dried Chinese shiitake mushrooms
1 thumb-sized rock sugar, about 8 to 10 gm
a few drops of oil
lettuce, for garnish
cornflour, for rinsing mushrooms
Seasonings:
1 tsp light soy sauce
2 Tbsp oyster sauce
2 tsp cornflour/potato starch
2 Tbsp water
sesame oil, to taste
Method:
1. Rinse mushrooms and soak in water for about 30 minutes, or until soft enough that
you can trim the stems. Rinse away any dirts or impurities. Change clean water and
continue to soak until mushrooms completely softened. Drain out the mushrooms.
Save the soaking water for later use. Use a handful of cornflour to mix with the
mushrooms and rub with your hand. Set aside for 15 minutes, then rinse.
2. Use a deep pot, add the mushrooms, soaking water, rock sugar and a few drops of
oil. Cook over medium-high heat. Bring it to a boil. Reduce heat to low and simmer
until water dries up and thickens. Add more water if necessary along the way. Pour
in the seasonings and stir to combine. Taste by yourself. Season with soy sauce or
sugar if needed.
3. Meanwhile, blanch lettuce in boiling water with a bit of oil for 1 to 2 minutes. Dont
overcook, it should be a bit crunchy in texture. Drain well. Transfer on a serving
plate. Arrange the mushrooms, and ladle sauce on top. Serve hot.



Ingredients:-
3 4 chicken thigh, debone
Marinate
2 3 slice ginger
1 tbsp shao xing wine ()
1/2 tsp salt
Sauce A
1 pc angelica root ()
3 red dates ()
1 tbsp wolf berries ()
150ml water
150ml chicken stock
Sauce B
150ml shao xing wine ()
1 tsp salt
1/4 tsp sugar
Method:-
1) Bring all ingredients in Sauce A to a boil and simmer for 15 mins. Cool the mixture before addingSauce B in. Keep chill
in fridge for use later.
2) Clean chicken thigh and pat dry using kitchen towel. Season with marinate ingredients for 30 mins.
3) Place individual thigh on a piece of alumimum foil, roll up the meat and wrap the foil around it. Tighten the sides like
sweet wrapper ends. Make sure the meat is wrapped tightly.
4) Steam over medium fire for 20 mins. Once done, unwrap the foil, place chicken in a deep dish. Pour sauce prepared
in Step 1 over chicken. Pour enough to let chicken soak in sauce.
5) Leave it outside for 2 3 hours before place it in the fridge for a day for chicken to absorb the flavours.
6) Cut and serve chilled.