Chap Chye is a Mixed Vegetables dish braised in a warm, soothing broth. It's a great dish to make for vegetarians and for family gatherings, especially for Chinese New Year!
Wash the cabbage and cut into chunks.
Soak the black cloud fungus, black wooden ear fungus, tang hoon and golden needle in separate bowls of tap water for about 15 mins or until the fungus doubles in the size.
Tear off the hard part of the wooden ear fungus and discard. Then cut rest of the wooden ear fungus into chunks.
Wash the golden needle, pluck off the hard end and tie a knot.
Remove the skin of the garlic and chop coarsely.
Cut the mock goose into 2cm squares.
Take out 3 square pieces of red fermented bean curd, including some of the red wine in the jar. Use the back of the spoon to mash it up.
In a wok, add 100 ml oil and turn heat to medium. When the oil starts to bubble, deep fry the mock goose, a few pieces at a time.
Once it's golden brown, remove and place on paper towel to absorb excess oil. Repeat the process until all the mock goose pieces are done. Once cool, place them in an air-tight container for later use.
Pour out the oil from wok leaving behind 3 TBsp of oil. Turn the heat up to high.
Add in fermented red bean curd and garlic and fry for a few seconds until aromatic.
Add in the cabbage and stir fry, then add in 1 TBsp of oyster sauce and mix well.
Add the mushrooms, black fungus, wooden ear fungus and gingko nut. Stir until well mixed.
Pour in 250 ml chicken stock and 250 ml of water to it and mix well. Cover the wok and continue to cook for about 40 mins over medium low heat.
Lastly, add in the golden needle and tang hoon and continue to cook for another 10 mins.
Transfer to a serving plate and sprinkle with crispy mock goose before serving.