Ever had Chinese Braised Mushrooms on Chinese New Year? Want to cook it this year for your family? Now you can with this recipe!
Wash the scallop and mushrooms and soak separately in hot water for 30 mins
Soak the Fatt Choy in tap water until it expands ( abt 5-10 mins). Wash the Fatt Choy a few times and squeeze dry. Put aside for later use.
When the mushrooms are soft, remove the stalk. Squeeze the mushroom dry individually and set aside.
Add in the 1.4 litres of water, scallops including the water from the soaked scallops and mushrooms (sieved first),1 1/2 TBsp oyster sauce, 1/2 tsp black soya sauce, 1 tsp light soya sauce, rock sugar and 1 TBsp of the crispy lard. Stir to mix well.
Transfer the mushroom mixture into a pot and let it cook over high heat. Once the water is boiling, turn the heat to medium low and let it simmer for 1 hour.
Turn the heat to low and continue to simmer for another 1 - 1.5 hours. If the water is not sufficient, more can be added, making sure that the water covers just above the mushroom. Stir constantly to prevent the mushroom from getting burnt.
Add salt to taste if necessary.
Mix 1 TBsp of water to the corn flour and mix well. Slowly pour in the cornflour to the mushroom stirring it until the gravy thickens.
Dish up the mushrooms on a platter. Top with the crispy lard and parsley and serve hot.