Steamed Oyster Mushrooms ????

They taste sweet when steamed with some ginger.

Ingredients:
250 gm oyster mushrooms
1 inch ginger (cleaned and smashed, or u can either julienne them)

2 shallots (thinly sliced)
2 tbsp oil
1 1/2 tbsp light soy sauce

Method:
1. Clean and tear oyster mushrooms to smaller pieces and arrange on plate.
2. Steam on high heat for 5 minutes or until they wilt.
3. Pour away juices.
4. Heat wok and fry shallots in oil until golden.
5. Spoon over steamed mushrooms. Drizzle with light soy sauce.

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Chicken with Chinese Mushrooms ?????

Whenever this dish was cooked at my home (parent�s), the first thing that gets snapped up were the mushrooms and fungi. The chicken gets left behind� which is the other case when I cook this for my hubby. Different family with different taste buds..

Chicken with Chinese Mushrooms Recipe

1 chicken whole leg (cut small)
� tsp salt

6 dried shitake mushrooms
2-3 pieces of wood ear fungi (mook yee)
2 Tbsp cloud ears fungi (wan yee)

2 inch ginger (smashed with a cleaver)
1 clove garlic (chopped)
2 tbsp oil
1 cup water

2 Tbsp light soy sauce
1 tsp dark soy sauce
� tsp sugar

� tsp cornstarch mixed with � cup water

Method:
1. Soak mushrooms and fungi in cold water until they soften. Clean and cut into small pieces. Cloud ears need not be cut, just trim off the ends.
2. Marinate chicken with salt for 15 minutes.
3. Heat wok and put in oil. Saute garlic and ginger until fragrant.
4. Put in chicken and stir fry until meat is browned.
5. Put in 1 cup of water and let simmer for 10 minutes.
6. Put in light and dark soy sauce and sugar.
7. Put in mushrooms and fungi. Simmer for another 5 minutes.
8. When gravy has evaporated to desired amount, put in cornstarch mixture.
9. When gravy has thickened, dish up and serve with rice.

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Wood ears and cloud ears will enlarge about triple in size after being soaked.

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Chicken and Oyster Mushroom Soup ????

This soup was created way back in 2001, when I was still staying with my buddies after graduation.

I never liked Chicken Rice Wine Soup, I like it before the wine is added, but not after the wine. So, my grandaunt will always ladle out one bowl for me before she adds the wine. That was when I was a child.

Many many years later, I wanted to do 'that pre wine chicken soup', and there were these mushrooms in the fridge almost going to go rotten if I don't cook it soon. So, in they went into the soup... and it made it even more delicious. The grey oyster mushrooms added an extra touch of sweetness to the soup..and it thickens the soup a bit.. lovely addition..

This soup has lots of ginger in it, and my hubby is no fan of ginger... yet, he says it is good! Best taken on a cold rainy day...

Chicken and Oyster Mushroom Soup Recipe

Ingredients:

1 chicken whole leg or 2 thighs (cut small)

1 tsp salt

3/4 cup of ginger (roughly 6 inches), smashed with the back of a cleaver. (If u like to eat ginger, by all means, slice it or julienne it)

2 tbsp oil

4 cups water

200 gm grey oyster mushroom (torn to smaller pieces)

Method:

1. Marinate chicken pieces with salt for 15 minutes.

2. Heat wok, fry ginger with oil until slightly golden.

3. Put in marinated chicken and stir fry for 3-4 minutes.

4. At this point, if you want to discard some oil, you may do so.

5. Pour in water and bring to a boil. Simmer chicken soup on medium heat for 10 minutes.

6. Add in oyster mushrooms and simmer for another 3 minutes.

7. Taste and place onto a bowl.

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