Two recipes for cooking fresh cordycep mushrooms

---

SINGAPORE - Cordycep mushrooms, commonly known as cordycep flowers, are not new on the market, but previously, only dried ones could be found, in dried goods shops.

I was delighted to find fresh cordycep mushrooms in the wet market at Block 105 Hougang Avenue 1 recently. Vegetable stall owner David Tan, 41, says this is the first time he is carrying the product from Shenzhen. He sells each 150g packet at $2.50.

Cordycep mushrooms are cultivated fungi. They are bright orange and needle-like in appearance.

Going by the packaging, which carries the label "cordycep mushroom", they are grown for 120 days using grain as a medium and drinking-grade water for hydration.

The packaging directions state that they can be used to make tea, soups, stews and hotpots.

They add a golden hue, woody aroma and a springy texture to dishes.

I use them for a steamed dish of chicken wrapped in lotus leaves and a slow-boiled chicken soup, with great results.

For both recipes, I opt for kampung chicken, which is leaner and has a natural yellowish hue.

Kampung chicken is also well suited for longer cooking times as the meat remains firm yet tender, without the mushiness you get with ordinary chicken.

I bought a large 2.3kg kampung chicken at $18 from the wet market.

When shopping, do not mistake the cordycep mushroom for the highly prized ophiocordyceps sinensis or cordyceps sinensis, called dong chong xia cao in Mandarin. The literal translation is winter worm summer grass.

Cordyceps sinensis is also commonly known as caterpillar fungus. It is a fungus which lives on ghost moth larvae to produce a needle-like mushroom. In traditional Chinese medicine, cordyceps sinensis is used to treat a range of ailments like cardiovascular diseases and to boost energy and immunity.

The price for wild cordycep sinensis can range from $800 to $3,000 for just a 37.5g bundle, depending on the grade and quality.

In contrast, dried cordycep mushrooms cost just $2 for about 38gm.

If you cannot find fresh ones, use the commonly available dried ones. Soak them until they soften. Use a third or half the quantity of fresh ones, as the dried version will expand once rehydrated.

For an easy and tasty soup recipe, pair cordycep mushrooms with old cucumber and chicken.

The resulting soup has an attractive golden hue from the mushrooms as well as a yellow tinge from the kampung chicken.

Get the chicken seller to skin and quarter the whole chicken.

Old cucumbers are cucumbers which have been left to mature on the vine until the skin thickens and turns yellow.

Under their dried wrinkled skins, old cucumbers are exceedingly juicy. Unsuitable for eating raw, they are usually used for boiling soups.

Remove the seeds and pith before cooking. Do not remove the skin as it helps to hold the cucumber flesh together as it cooks.

When cooked, the cucumber flesh turns soft and creamy.

In traditional Chinese medicine, cucumber is regarded as a thirst quencher and beneficial to the spleen, stomach and large intestine. Old cucumber is believed to be beneficial for the lungs.

 

Lotus Leaf-wrapped Steamed Chicken With Cordycep Mushroom

Ingredients

• 1 large kampung chicken (2.3kg), cut into bite-sized pieces
• 1.5 Tbs salt
• 2 Tbs sugar
• 2 tsp white pepper
• 2 Tbs light soya sauce
• 1 tsp Chinese rose wine
• 2 Tbs Shaoxing wine
• 2 Tbs white rice wine
• 4 tsp cornflour
• 120ml sesame oil
• 2 lotus leaves
• 150g cordycep mushrooms, soaked and softened
• 30g ginger, julienned
• 2 large shiitake mushrooms, soaked and sliced
• 5 red dates (25g, halved)
   

Method

1. Wash and rinse the chicken, removing any remaining pin feathers.

2. Allow the chicken to drain dry in a colander.

3. In a dish large enough to contain the chicken, add salt, sugar, white pepper, light soya sauce, Chinese rose wine, Shaoxing wine, white rice wine, cornflour and sesame oil. Mix well.

4. Add the chicken to the marinade and, wearing a glove, massage the marinade into the chicken pieces. Clingwrap the dish and place it in the fridge. Let the chicken marinate for at least four hours.

5. Boil the lotus leaves until softened. Rinse well and set aside.

6. To assemble, line a deep dish with the lotus leaves, one on top of the other.

7. Place half of the cordycep mushrooms in a layer.

8. Place half of the chicken, ginger, shiitake mushrooms and red dates in another layer.

9. Place the remaining chicken in another layer and pour in the marinade.

10. Arrange the remaining cordycep mushrooms on top.

11. Add the remaining ginger, shiitake mushrooms and red dates.

12. Fold the edges of the lotus leaves over to loosely cover the chicken.

13. Steam for two hours over medium heat, ensuring there is water for steaming throughou the cooking process.

14. Serve hot.

Serves four to five

 

Cordycep Mushroom and Old Cucumber Soup

Ingredients

• 1 medium-sized kampung chicken
• (1.8kg, skinned and quartered)
• 2 old cucumbers (1.2kg)
• 1 packet of fresh cordycep mushrooms (150g), well-rinsed
• 1 honey date (24g)
• 4 red dates (22g), halved lengthwise
• 5 pieces of dried huai shan (Chinese wild yam, 25g)
• 2 shiitake mushrooms, quartered
• 15g ginger, sliced
• 4.2 litres of water
   

Method

1. Wash the chicken thoroughly and remove excess fat.

2. Blanch the chicken until there is no visible blood. Rinse and set aside.

3. Slice each old cucumber lengthwise. Use a spoon and scrape the interior to remove the seeds and pith. Cut each half into four pieces.

4. In a pot, add chicken, old cucumber slices, cordycep mushrooms, honey date, red dates, huai shan, shiitake mushrooms, ginger and water.

5. Bring to a boil and simmer for two hours.

6. Serve hot.

Serves six

 

Source: The Straits Times © Singapore Press Holdings Limited. Reproduced with permission.

---

ALL views, content, information and/or materials expressed / presented by any third party apart from Council For Third Age, belong strictly to such third party. Any such third party views, content, information and/or materials provided herein are for convenience and/or general information purposes only. Council For Third Age shall not be responsible nor liable for any injury, loss or damage whatsoever arising directly or indirectly howsoever in connection with or as a result of any person accessing or acting on any such views, content, information and/or materials. Such third party views, content, information and/or materials do not imply and shall not be construed as a representation, warranty, endorsement and/or verification by Council For Third Age in respect of such views, content, information and/or materials.