Best Braised Dried Oysters and Mushrooms with Fatt Choy
This is quite possibly one of the most well known Chinese New Year’s dishes! In this conventional dish, abalone and the mushrooms are braised and afterwards covered with a fatt choy. The name of the dish itself has an auspicious meaning of cheerful occasions and flourishing.
Here’s how to make best braised dried oysters and mushrooms with fatt choy
Ingredients
- 10 g fatt choy
- 1 can abalone (dried)
- 12 dried oysters
- 20 g rock sugar
- 1 tsp garlic (minced)
- 1 tsp minced ginger
- 750ml water
- 250 g broccoli (cut into florets)
- 12 dried shiitake mushrooms (soaked to soften)
- Scallop abalone sauce
- A little dark soy sauce for colour
- 4 tbsp oyster sauce
Steps to make Best Braised Dried Oysters and Mushrooms with Fatt Choy
- Put the soaked mushroom with potato starch. Squeeze them together. The potato starch will help to remove any impurities. Once done, bring it to the sink to wash the starch away.
- Cut the stalk of the mushroom and set it aside.
- Put water into the La gourmet pressure cooker and let it boil.
- Once boiled, add all the broccoli and a pinch of salt, sugar and oil. Dish it out when done.
- Add sesame oil. Saute the garlic and ginger.
- Add in the dried oysters and continue to stir fry.
- Put the mushrooms in and add a bit of water to braise them.
- Put in all the seasoning – oyster sauce, dark soy sauce, chicken stock, rock sugar and cooking wine.
- Close the pressure cooker and let it cook for 15 minutes.
- Dish out the ingredients once done. Place the broccoli florets around the plate and the mushrooms in the centre.
- Next, put the juice of the abalone and a bit of water into the pot. Let it boil.
- Make a corn starch slurry on the side to get ready.
- Add in abalone after the sauce boils. Give it a quick stir and dish out.
- Put the fatt choy into the pot and let it boil for a while.
- Put the abalone on top of the mushrooms and fatt choy on top.
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Why do we need to soak the mushrooms?
Other than the abalone, the mushroom is the co-star to this best braised dried oysters and mushrooms with fatt choy dish. Chinese dried mushrooms (likewise called dark mushrooms or dried shiitake mushrooms) have an extremely substantial flavour that upgrades the kind of soups, sautés, and braised dishes. Be that as it may, the dried mushrooms should initially be rehydrated. This is a common step regardless of whether you’re wanting to throw them in a soup or stock. Other than giving them a plumper surface, soaking the dried mushrooms helps eliminate any particles of soil.
Cold water is certainly the most ideal way to rehydrate dried shiitake mushrooms as it assists the mushrooms in retaining all their flavour.
The fluid from soaking the dried mushrooms can be utilized to upgrade the kind of soup or braising fluid or it very well may be added to sautéing vegetables to keep them from drying out. It additionally makes an extraordinary veggie lover/vegetarian cordial substitute for chicken stock in plans. Strain the water properly before use.
Furthermore, don’t toss out the cut mushroom stems; they are an extraordinary method for adding additional flavour to a soup. Simply seal in a plastic sack and freeze until required.
How would you clean the Fatt Choy prior to cooking?
Put the fatt choy in cold water and let it soak for 15 minutes. Wash it around a piece to wash off any soil or particles. Take out the fatt choy and dispose of the water. Repeat the soaking process again until it is clean. Drain it in a colander to remove all the water.
Hope you enjoy this Best Braised Dried Oysters and Mushrooms with Fatt Choy from us!
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