Cooked Mushroom

It is so convenient to have some cooked mushrooms that are ready just to be popped into a dish straight from the fridge. Here I did the Japanese style (for the scattered sushi) but the Chinese way is similar in preparation. Only the marinade is different. These will keep for a week or so in the fridge and longer in the freezer (just thaw out before use).

To prepare 10 - 15 dried shiitaki mushroom

For Chinese dishes (except for soup):
3 tablespoon light soy sauce
1/2 cup water
1/4 cup shaoxin wine
1 tablespoon sugar
1 tablespoon oil

For Japanese dishes:
2 tablespoon light soy sauce
1 cup water + 1 teaspoon dashi granules
3 tablespoon mirin
2 teaspoon sugar

Wash mushrooms and soak until soft.

Remove stems from mushrooms.

Drain and squeeze out any excess water.

Put all the ingredients (except the mushrooms) in a small saucepan and bring to boil.

Add the mushrooms, bring to boil and lower heat to simmer.

Cook for 20-30 minutes or until mushrooms are tender.

Cool and keep in fridge until needed.

Jo

Braised mushroom and Radish soup

After viewing Terri's post on Hainanese chicken rice - cannot tahan - went out and hunted(?) for a corn-fed, full-term bird.

Dinner is served...

Stir fried sawi, braised mushroom, radish soup and....the CHICKEN..

Served with brown rice so as not to feel so guilty when devouring the chicken skin...

ohlala...

ppc's braised shitake

Recipe: Braised Mushroom

Ingredients:

500g fresh shitake mushroom, trimmed and brushed with a clean cloth (do not wash)
1-2 tbs. chopped garlic (for us, garlic maniacs, 2 heaped tablespoonful)

1 tbs. olive oil
1 tbs. butter
2 tbs cooking wine (any white wine or Shao Hsing wine)
salt and freshly ground black pepper

Method:

(1) Heat pan. Stir in olive oil and garlic until aromatic but don't brown garlic.

(2) Toss in the mushroom and mix well. Cover and cook for 5-8 minutes on medium heat.

(3) Add the wine and butter. The gravy thickens at this stage, add salt and pepper to taste. Dish out.

radish soup

Recipe: Radish soup

Ingredients:

1 carrot, peeled and chopped into chunks
1 radish, peeled and chopped into chunks
2-3 tomatoes, quartered

Method:

Throw all the above into the stock after the chicken is done and taken out (unless you like your chicken to have the taste of carrot and radish!!) Bring to boil and lower heat to simmer for as long as your like ( for us, usually right until dinner is served--30 minutes to an hour). We like the veg. all soft and the aroma infused into the soup. No salt is needed - the soup is super sweet. Salt will actually mar the sweetness. Garnish with chopped spring onion.

Love, Jo