I tried this recipe and added in chicken too, as I was in need of a meat dish last night. It turned out really nicely and I’m definitely using this recipe again. The original recipe is here.
|1/2 oz||14g||Dried white fungus (snow fungus)|
|1/2 oz||14g||Dried black fungus (cloud ear)|
|12||Dried black mushrooms|
|1/2 cup||118ml||Chicken broth|
|2 tablespoons||30ml||Oyster sauce|
|1 tablespoon||15ml||Dry sherry or Chinese rice wine|
|1 teaspoon||5ml||Soy sauce|
|8||Chinese (napa) cabbage leaves – for garnish|
|1 tablespoon||15ml||Vegetable oil|
|1 teaspoon||5ml||Minced ginger|
|1/2 cup||118ml||Canned gingko nuts – drained|
|2 teaspoons||10ml||Cornstarch – dissolved in|
Soak the white and black fungus and mushrooms in separate bowls in warm water to cover for 30 minutes; drain. Rinse the white fungus well to remove sand around the stems. Cut off and discard the mushroom stems. Combine the sauce ingredients in a small bowl.
Cook the cabbage leaves in a large pot of boiling water for 1 minute and drain well. Arrange on a serving platter.
Place a wok or wide frying pan over high heat until hot. Add the vegetable oil, swirling to coat the sides. Add the ginger and cook, stirring, until fragrant, about 10 seconds. Add the white and black fungus, mushrooms, gingko nuts, and sauce; mix well. Cover and simmer over medium-low heat for 10 minutes. Add the cornstarch solution and cook, stirring, until the sauce boils and thickens. Serve over cabbage leaves.