Whip up braised mushroom collagen pot for Chinese New Year

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SINGAPORE – If you have received packs of dried mushroom, a common gift during Chinese New Year, and are wondering what to do with your stash, read on.

 

Dehydrated mushrooms are a versatile ingredient that can be used to flavour soups, stir-fries and braised meats. But it can also be a star on its own. Braised mushroom is a classic dish that is easy to rustle up for the festive season or any other day.

 

Elevate the dish with both dried and fried fish maw and pork tendon, which are rich in collagen.

 

For braises, the mushroom should ideally be able to withstand long cooking times. For that reason, I usually buy large thick Japanese shiitake mushroom grown in China. They come stemless, making them convenient to prepare. Prices are around $5.50 for 100g.

 

The dried fish maw costs $90 a kilogram. I pay $28 for a piece that is around 32g, and $18 for a 180g pack of fried fish maw.

 

While mushrooms do impart exceptional flavour, the secret to braised mushrooms that will have your family asking for more lies in the chicken stock and jin hua ham.

 

There is no need for cornstarch to thicken the braising liquid as the fish maw and pork tendon lend a gummy texture to the braising liquid.

 

I use Wan Jia Shan Vegetarian Mushroom Oyster Sauce as it is not overly salty. It also has a darker hue, which makes it unnecessary to use dark soya sauce for colour. I usually buy the oyster sauce at a neighbourhood provision shop, but it is also available at FairPrice’s website at $3.98 for a 300ml bottle.

 

If you are in the mood to indulge, add canned abalone to the dish just before serving.   

 

I place the mushroom atop a bed of broccoli for better presentation, so I do not need to cook another vegetable dish. But you can also serve the dish in a claypot without greens.

 

Braised Mushroom Collagen Pot

 

Ingredients

 

• 200g dried mushrooms
• 32g dried fish maw
• 40g fried fish maw
• 40g dried pork tendon
• 3 Tbs olive oil
• 38g old ginger, cut into three slices
• 4 garlic cloves (22g, skins removed)
• 8  shallots (73g, skins removed)
• 40g of jin hua ham, cut into small pieces
• 500ml chicken stock
• 450ml water
• 70ml mushroom oyster sauce
• 40g spring onion
• 387g broccoli

 

Method

 

1. Rinse the dried mushrooms well and soak for eight hours until softened.

 

2. After soaking, rinse the mushrooms thoroughly, making sure no dirt is trapped in the gills. Place in a colander to drain off excess water. 

 

3. Rinse the dried fish maw and soak for eight hours until softened. Rinse thoroughly and cut into 3.5cm by 6.5cm pieces. Set aside.

 

4. Bring a pot of water to a boil. Add the fried fish maw and dried pork tendon and boil for 15 minutes. Discard the boiling liquid and soak the fish maw and dried pork tendon in clean water for 15 minutes. Rinse and gently squeeze out excess water.

 

5. Cut the fish maw into large pieces. 

 

6. Cut the pork tendons to about 7cm long.

 

7. Heat 3 Tbs of olive oil in a deep frying pan or wok.

 

8. Add the ginger slices and fry over high heat for 45 seconds until fragrant.

 

9. Add the garlic cloves and shallots, and fry for 45 seconds.

 

10. Add the jin hua ham, fry for one minute, then add the mushrooms. Stir-fry for one minute.

 

11. Add the chicken stock and water.

 

12. Cover and bring to a boil.

 

13. Add the mushroom oyster sauce. Stir well.

 

14. Knot the spring onion stalks and add that to the mushrooms.

 

15. Cover and bring to a boil before transferring to a slow cooker.

 

16. Cook on high for 45 minutes.

 

17. Add the dried fish maw, fried fish maw and pork tendon, and continue cooking for 30 minutes. Switch off the heat and let the mixture continue cooking in residual heat for 30 minutes to an hour. 

 

18. Remove the spring onion stalks.

 

19. When you are ready to serve, reheat the braised mushrooms and blanch the broccoli for two minutes.

 

20. Arrange the broccoli on a plate. Ladle the braised mushroom, fish maw, pork tendon and gravy over the broccoli.

 

21. Serve hot.

 

Serves five

 

 

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

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