Tag Archives: Shiitake

Steamed Chicken with Shiitake, Wood Ear, and Lily Flowers Recipe

Perusing through the dried Chinese ingredients in my local Asian groceries can be a fun time. It is messy and the organization is not always perfect, sometimes what’s being displayed and the price tag can be a mismatch, but I still love doing it all the same.

One of the more uncommon ingredients, at least to non Chinese, is probably going to be dried lily flowers. Unlike dried chrysanthemum or dried rose, at a glance dried lily flowers don’t look like flowers at all.

Dried lily flower are typically sold in a see-through plastic packaging. The flowers look more like 3 inches of golden brown stalks, and probably not the most appetizing thing judging from their appearance. But if you manage to find it in your market (or just buy from Amazon), these flowers have a mild flavor with crunchy and interesting texture, a perfect addition to your stir fry dishes, soup especially hot and sour, and of course I am going to use them in this recipe.

Combining all the ingredients and let the whole thing marinate for 2 hours.

This is a very homely dish, something that my Grandma made for us when we were kids, and definitely not something you find served in fancy restaurants.

You will need to start preparing the dried ingredients the night before you want to cook the dish, I usually wash and soak all my dried ingredients (wood ear, shiitake, and lily flower) in separate bowls just before I am ready to go to bed so they have enough time to fully rehydrate by the next day when I prepare for lunch.

Once they are fully rehydrated, squeeze out the water, then thinly slice the wood ear and shiitake, chop off the stem (if present) of the lily flowers and tie each flower in a knot. If you are short on time, you don’t have to tie them in knots, but I think it is a nice touch and that’s how it’s been done in my family since my Grandma’s time.

Steamed Chicken with Shiitake, Wood Ear, and Lily Flowers

Steamed Chicken with Shiitake, Wood Ear, and Lily Flowers

The rest of the steps is very easy, but we will still need to marinate for 2 hours, so if you want to make this for lunch, it is best to do this step by 10 a.m. Simply combine all the ingredients (minus cornstarch) in a mixing bowl, cover the bowl with a saran, and marinate for 2 hours in the fridge. Remember to return to room temperature prior to cooking.

To cook, prepare a steamer and let the water boils on medium heat. While we wait for the water to boil, add cornstarch to the mixture, mix well, and transfer the whole thing into a steam proof bowl.

I use a 9″ pie dish and it is perfect. Once the water boils, just put the dish into the steamer and steam for 15 minutes. Remember to let the dish rest another 5 minutes before taking off the lid. Garnish with scallions and the dish is done!

Steamed Chicken with Shiitake, Wood Ear, and Lily Flowers

Steamed Chicken with Shiitake, Wood Ear, and Lily Flowers

Untuk info lebih lanjut,
klik disini

Codonopsis, Shiitake, and Red Dates Chicken Recipe

If you love dishes with Chinese herbs, you are going to love this simple codonopsis, shiitake, and red dates chicken. It is more traditional to use one whole chicken cut up into pieces, but I like to simply use 8 pieces of drumsticks. Another good option is to use chicken thighs. I honestly think chicken breasts are not a good match for this dish, but you can use that too if you wish.

Codonopsis, Shiitake, and Red Dates Chicken

Codonopsis, Shiitake, and Red Dates

Let’s take a closer look on the herbs we are using. Codonopsis (党參/黨參/dǎngshēn) is used in many Chinese herbal soup, and is a popular substitute for ginseng. Dried shiitake is super flavorful and very fragrant. They need to be soaked overnight in plenty of water to soften. Don’t throw away the soaking water, use it as “water” if the recipe calls for it, or store and use as vegetarian stock. Red dates (红枣 /hóng zǎo) is a very popular Chinese herbs used in soup, dishes, and even made into tea and dessert. It is so common in Chinese dishes that it is almost a guarantee that you will be able to buy them from any big or small Chinese grocery store.

Codonopsis, Shiitake, and Red Dates Chicken

Codonopsis, Shiitake, and Red Dates Chicken

The Dish

The only challenge for this dish lies in gathering all the ingredients. But once you have everything ready, this is basically a simple braising dish, meaning it needs to simmer in low heat for a couple of hours. If you prefer pork dishes, you can also use boneless pork shoulder ribs in place of chicken.

Untuk info lebih lanjut,
klik disini

Bean Curd and Shiitake Pork Ribs Soup Recipe

Many of Chinese soups that my Mom regularly have in her rotation are very simple, and this bean curd and shiitake pork ribs soup is one such example.

Despite its simplicity, this soup is delicious and is also healthy thanks to the inclusion of bean curd, shiitake mushrooms, and jujube/Chinese red dates. Best of all, this is another soup that you can just dump and simmer away, which is ridiculously easy to prepare on busy days.

Ingredients to Prepare Bean Curd and Shiitake Pork Ribs Soup.

What you need to prepare Chinese bean curd and shiitake pork ribs soup

The only meat you need is some pork ribs, and you can choose to use boneless pork ribs, or the one with bones attached. Both types will work, but the one with porks will usually give a richer soup, while using boneless pork ribs will give you a lighter version, so choose accordingly.

As for the Chinese herbs, you will need the following ingredients:

All three ingredients should be easily available in any Chinese grocery stores. You can always get them from Amazon following my links, though the prices are usually cheaper in a brick and mortar shop.

Bean Curd and Shiitake Pork Ribs Soup.

Bean Curd and Shiitake Pork Ribs Soup.

Start soaking the dried ingredients ahead of cooking time

Since we are using many dried ingredients, I usually start the prep work the night before I plan to cook the soup.

I place each of the dried ingredients in separate bowls and pour enough cold water to submerge them by one inch and leave them to soak overnight. They should all be rehydrated and ready to use the next day.

Also, remember to save the shiitake soaking water, you can strain the soaking water to remove impurities and use it as part of the 2 liters of water that you need for the soup for a boost in umami. It’s free anyway.

Those are all my pointers to help you with preparing this soup. I hope you will like it as much as I do. 🙂

Bean Curd and Shiitake Pork Ribs Soup.

Bean Curd and Shiitake Pork Ribs Soup.

Untuk info lebih lanjut,
klik disini

Simmered Shiitake Mushrooms Recipe | Daily Cooking Quest

Ingredients for Japanese simmered shiitake mushrooms: shiitake mushrooms, dashi (Japanese stock), soy sauce, mirin, and sugar.

Japanese simmered shiitake mushrooms is a great dish to learn. These mushrooms are often used when making maki sushi (sushi rolls), or chirashi sushi (scattered sushi).

If you love cooking ramen or udon at home, these mushrooms make for a great topping for your noodles as well.

Remove the stems from shiitake mushrooms, then place them in a pot along with the rest of the ingredients. Simmer until sauce is almost gone.

Remove the stems from shiitake mushrooms, then place them in a pot along with the rest of the ingredients. Simmer until sauce is almost gone.

What goes into simmered shiitake mushrooms?

You will need shiitake mushrooms, dashi (Japanese stock), soy sauce, mirin, and sugar.

You can use fresh shiitake mushrooms or dried shiitake mushrooms. If you use dried ones, you will need to soak the mushrooms in cold water overnight to rehydrate and return them into a soft and spongy state. Either way, be sure to cut away the stems before cooking.

For dashi, I prefer using homemade dashi. But if you wish, you can use instant bonito granules too by mixing together 300 ml water with 1 teaspoon of instant dashi.

The cooked mushrooms should be really tender and juicy, with a glossy coating of the sauce.

The cooked mushrooms should be really tender and juicy, with a glossy coating of the sauce.

How to cook this mushroom dish?

First, use a sharp knife to cut away shiitake stems. If you use fresh shiitake mushrooms, you may want to use a damp cloth to gently clean the caps from dirt. It is best if you don’t wash fresh mushrooms under running water.

Next, combine dashi, mirin, sugar, and soy sauce in a spot. Add shiitake mushrooms, and bring to a boil. Simmer until sauce is almost gone. The mushrooms should have a glossy coating from the sauce.

Thinly slice the mushrooms. You can serve this as a side dish with steamed white rice, as a filling for maki sushi or chirashi sushi, and as topping for ramen/udon.

Thinly sliced simmered shiitake mushrooms. They are great in maki (sushi rolls), or as udon/ramen toppings.

Thinly sliced simmered shiitake mushrooms. They are great in maki (sushi rolls), or as udon/ramen toppings.

Untuk info lebih lanjut,
klik disini

Braised Chicken and Shiitake in Soy Sauce Recipe

Braised chicken and shiitake in soy sauce.

Braised chicken and shiitake in soy sauce is a very classic Chinese dish, and every Chinese household probably knows how to cook it.

Although it is super easy to make this, I have seen this served on festive occasions, like Chinese New Year and weddings. I know my Mom always prepares this for Chinese New Year in my family, so it is also something I now make to celebrate CNY with my family.

Ingredients for braised chicken and shiitake in soy sauce: chicken, dry shiitake, ginger, garlic, soy sauce, kecap manis, Shaoxing wine, sesame oil, salt, pepper, sugar, and cornstarch.

Ingredients for braised chicken and shiitake in soy sauce: chicken, dry shiitake, ginger, garlic, soy sauce, kecap manis, Shaoxing wine, sesame oil, salt, pepper, sugar, and cornstarch.

Ingredients for braised chicken and shiitake in soy sauce

1. Chicken

My Mom usually cooks this dish with a whole chicken and cut it up into 8-12 pieces. If you have a butcher, you can get your butcher to do this for you when you buy your chicken.

You can also use just chicken drumsticks and thighs, which will make the dish juicier. Please make sure that the total weight is about the same as the average weight of a whole chicken, which is around 3 to 5 lbs (or 1.5 kg to 3 kg).

2. Shiitake

Please use dried shiitake for this dish since we will also need to use the soaking liquid.

If you are going to use fresh shiitake, please substitute the soaking liquid with the same amount of chicken stock. The dish will still be great, just not as flavorful as the one using shiitake soaking liquid.

3. Aromatics: garlic and ginger

4. Oil: neutral oil (e.g. canola, peanut, or vegetable) and sesame oil

5. Sauces: Shaoxing wine, soy sauce, kecap manis

Shaoxing wine is Chinese rice wine. You can also substitute with Japanese sake or dry sherry. If you cannot use any alcohol in cooking, feel free to substitute it with the same amount of chicken stock or water.

If you have, please use light soy sauce, such as Pearl River Bridge or Kimlan. You can also use Kikkoman but I prefer the flavor of this dish when using Chinese style soy sauce to prepare it.

Kecap manis is an Indonesian sweet soy sauce. There is no good substitute for it, but in a pinch, you can combine 50% soy sauce with 50% coconut palm sugar.

6. Other: salt, pepper, sugar, and cornstarch

(1) Fry garlic and ginger. (2) Add chicken and cook until no longer pink. (3) Add soaked shiitake and its soaking liquid. (4) Add Shaoxing, soy sauce, kecap manis, salt, pepper, and sugar. Simmer until chicken is tender and cook before thickening the sauce with cornstarch slurry.

(1) Fry garlic and ginger. (2) Add chicken and cook until no longer pink. (3) Add soaked shiitake and its soaking liquid. (4) Add Shaoxing, soy sauce, kecap manis, salt, pepper, and sugar. Simmer until chicken is tender and cook before thickening the sauce with cornstarch slurry.

Step-by-step to cook the dish

1. Prepare shiitake

Soak dried shiitake mushrooms in cold water overnight until soft and spongy. Reserve 1 cup of the soaking liquid, cut away the shiitake stems and cut each shiitake into four wedges.

2. Fry aromatics

Heat cooking oil and sesame oil in a pot, fry the garlic and ginger until fragrant, about 2-3 minutes.

3. Add chicken and mushrooms

Add chicken pieces and cook until no longer pink. Add shiitake mushroom and 1 cup of the soaking liquid and bring to a boil.

4. Add sauces

Add Shaoxing wine, soy sauce, kecap manis, salt, pepper, and sugar. Reduce heat and simmer for 45 minutes, until chicken is tender and fully cooked. Pour the cornstarch slurry and stir for 3-5 minutes, or until the sauce is thick.

5. Serve

Turn off heat, and serve immediately with steamed white rice.

Braised chicken and shiitake in soy sauce.

Braised chicken and shiitake in soy sauce.

Other suitable dishes to celebrate Chinese New Year

If you are menu planning for a Chinese New Year dinner party, you may want to check out the following recipes as well:

Untuk info lebih lanjut,
klik disini

Braised Shiitake and Napa Cabbage Recipe

Braised Shiitake and Napa Cabbage.

Shiitake mushroom has never been a cheap ingredient, and as such, a shiitake dish will always make an appearance in our dining table to celebrate Chinese New Year.

Once a year, the big family gathers around the dining table for a Chinese New Year dinner feast. It is an occasion to reunite with cousins, aunties, and uncles that we seldom meet during the year. And that warrants all the celebratory dishes, even pricier dishes such as this braised shiitake and napa cabbage.

Ingredients for braised shiitake and napa cabbage: dried shiitake, napa cabbage, garlic, scallions, soy sauce, oyster sauce, salt, sugar, and pepper.

Ingredients for braised shiitake and napa cabbage: dried shiitake, napa cabbage, garlic, scallions, soy sauce, oyster sauce, salt, sugar, and pepper.

Ingredients for braised shiitake and napa cabbage

This dish is easy to cook and needs only a minimum amount of ingredients.

1. Dried shiitake mushrooms

It is best to use dried shiitake mushrooms for this dish and not fresh shiitakes.

Dried shiitake mushrooms are meatier and more flavorful. The soaking liquid is full of umami and makes the sauce more delicious compared to chicken stock.

2. Napa cabbage

Napa cabbage becomes soft and tender after a short braising time. Although they are rather bland on their own, cooked napa cabbage can soak up all the flavorful sauce, making it a perfect counterpart to the much stronger flavored shiitakes.

3. Garlic and scallions

4. Seasonings: salt, sugar, pepper, soy sauce, and oyster sauce

Oyster sauce is the only ingredient in this recipe that is not vegetarian friendly. If you wish to make this a vegan or vegetarian-friendly dish, you can use mushroom sauce instead.

(1) Sauté garlic. (2) Sauté shiitake mushrooms and white part of scallions. (3) Add shiitake soaking liquid, soy sauce, oyster sauce, salt, sugar, and pepper. Cook until mushrooms are tender.(4) Add napa cabbage and cook until translucent.

(1) Sauté garlic. (2) Sauté shiitake mushrooms and white part of scallions. (3) Add shiitake soaking liquid, soy sauce, oyster sauce, salt, sugar, and pepper. Cook until mushrooms are tender.(4) Add napa cabbage and cook until translucent.

How to prepare dried shiitakes

Dried shiitakes take time to rehydrate. Start soaking them in cold water the night before you plan to cook this dish.

Rinse dried shiitakes with cold running water to clean and place them in a large mixing bowl. Top with two cups of cold water and set aside overnight until they become soft, spongy, and fluffy.

Strain to separate the soaking liquid from the shiitakes. You will get about a cup of soaking liquid to use as cooking stock.

Cut and discard the stems from each shiitake. If you want a prettier presentation, you can also make a small crisscross cut to each of the mushroom caps.

Using fresh shiitakes to substitute dried shiitakes

If you cannot buy dried shiitakes, you can substitute them with fresh shiitakes. You can use chicken stock to make up for the lack of soaking liquid if using dried shiitakes.

Thicken the sauce with cornstarch slurry and add more salt, sugar, or pepper as needed. Turn off the heat and serve the braised shiitake and napa cabbage.

Thicken the sauce with cornstarch slurry and add more salt, sugar, or pepper as needed. Turn off the heat and serve the braised shiitake and napa cabbage.

How to cook braised shiitake and napa cabbage

Heat a wok over medium high heat until hot. Add oil and swirl to coat the wok, then add minced garlic and sauté until fragrant.

Add white parts of scallions and shiitake mushrooms, and stir-fry for 2 minutes.

Add shiitake soaking liquid, soy sauce, oyster sauce, salt, sugar, and pepper. Mix well and bring to a boil. Lower the heat to a simmer, cover the wok, and simmer for 20-30 minutes until the mushrooms are soft.

Add napa cabbage and mix well. Cover the wok again and cook for 10 minutes, or until the cabbage is soft and translucent. Add cornstarch slurry and stir for 2 minutes, or until the sauce is thick.

Turn off the heat, transfer the dish to a serving plate, and garnish with scallion ribbons. Serve it immediately with steamed white rice.

Transfer to a serving bowl and garnish with scallion ribbons.

Transfer to a serving bowl and garnish with scallion ribbons.

Other shiitake recipes to try

If you end up buying a bag of dried shiitakes and wonder what else to cook with them, you may want to try these recipes:

Serve braised shiitake and napa cabbage immediately with steamed white rice.

Serve braised shiitake and napa cabbage immediately with steamed white rice.

Untuk info lebih lanjut,
klik disini