Chinese Braised Shiitake Mushrooms

Method17 steps · about 3 hr

1. 1

   Step 1: Clean the dried mushrooms, then soak them in enough hot water for about 30 minutes, until softened. Keep this soaking liquid for filtering into the braise.

   Soak dried mushrooms · 30 minUses 200 g dried shiitake mushrooms · Hot water, enough for mushroom soaking · Water, as needed to clean the dried mushrooms

2. 2

   Step 2: Clean the dried scallops (5–6) and soak them in a separate bowl of hot water for about 30 minutes, until softened. Keep both the scallops and their soaking liquid.

   Soak dried scallops · 30 minUses 5–6 dried scallops · Hot water, enough for separate scallop soaking · Water, as needed to clean the dried scallops

3. 3

   Step 3: If using fatt choy, soak it in tap water for about 5–10 minutes, checking from 5 minutes, until expanded. Wash it several times and squeeze dry. Discard this water and set the fatt choy aside.

   Optional fatt-choy soak · 5 minUses Optional 20 g fatt choy · Water, as needed to soak and wash optional fatt choy

4. 4

   Step 4: Remove the softened mushroom stems and squeeze each mushroom dry. Filter and retain its soaking liquid separately from the prepared caps.

   Uses Softened mushrooms and their soaking liquid from step 1

5. 5

   Step 5: Wash and peel the ginger. Grate it, squeeze out its juice and discard the fibrous pulp; no measured juice yield is specified.

   Uses Juice extracted from 1 knob ginger · Water, as needed to wash the ginger

6. 6

   Step 6: Rub all the extracted ginger juice into the prepared mushroom caps and leave them to marinate for 30 minutes.

   Ginger-juice mushroom marinade · 30 minUses All the prepared caps from step 4, leaving their filtered soaking liquid separate · All usable ginger juice extracted in step 5, with pulp discarded

7. 7

   Step 7: Wash the parsley (1 stalk), cut it into 3 cm lengths and keep it ready for serving.

   Uses 1 stalk parsley · Water, as needed to wash the parsley

8. 8

   Step 8: Lift out the softened scallops. Filter their soaking liquid and keep it separate, retaining both for the braise.

   Uses All the softened scallops and their soaking liquid from step 2

9. 9

   Step 9: Heat all 3 tbsp sunflower oil in the wok over medium heat.

   Uses 3 tbsp sunflower oil

10. 10

    Step 10: Add the ginger-marinated mushrooms and stir-fry for about 1–2 minutes, checking from 1 minute, until well coated with the oil.

    Coat mushrooms in oil · 1 minUses All the ginger-marinated mushrooms from step 6 · All the heated sunflower oil from step 9

11. 11

    Step 11: Add the 1.4 l initial braising water, all the filtered mushroom and scallop soaking liquids, the softened scallops, oyster sauce (1½ tbsp), light soy sauce (1 tsp), dark soy sauce (½ tsp) and both small rock-sugar (2 small pieces) pieces. Mix well.

    Uses All the oil-coated mushrooms and cooking oil from step 10 · All usable filtered mushroom soaking liquid from step 4, with caps already used separately · All the softened scallops and their filtered soaking liquid from step 8 · 1.4 l initial braising water · 1½ tbsp oyster sauce · 1 tsp light soy sauce · ½ tsp dark soy sauce · 2 small pieces rock sugar

12. 12

    Step 12: Transfer the mixture to a pot and bring it to a boil over high heat. Lower to medium-low and simmer for 1 hour, stirring to prevent sticking.

    First mushroom simmer · 60 minUses All the prepared braising mixture from step 11

13. 13

    Step 13: Lower the heat and continue simmering gently. This remaining stage, including the final 10 minutes in step 14, takes about 1–1½ hours. Check after 50 minutes and continue until the mushrooms are nearly tender enough to serve. Stir regularly to prevent sticking and add water only as needed to keep it just above the mushrooms.

    Check before final ten-minute simmer · 50 minUses All the braise from step 12 · Additional water, only as needed to cover just above the mushrooms

14. 14

    Step 14: If using fatt choy, add it now. Simmer gently for the final 10 minutes, or continue as needed until the mushrooms are tender and juicy; without fatt choy, finish the mushrooms for the same final phase. Keep the fatt choy from becoming mushy, and stir to prevent sticking.

    Final mushroom simmer · 10 minUses All the nearly tender braise from step 13 · All the prepared fatt choy from step 3 if using; soaking and washing water discarded · Additional water, only if needed during the final simmer

15. 15

    Step 15: Taste the braise and add a pinch of salt only if needed.

    Uses All the completed braise from step 14 · A pinch of salt, only if needed

16. 16

    Step 16: Just before serving, mix the 2½ tsp cornstarch with the 1 tbsp slurry water until smooth. Pour it slowly into the hot braise while stirring, and cook until the gravy thickens and the starch is cooked; keep stirring so it does not stick.

    Uses All the seasoned braise from step 15 · 2½ tsp cornstarch · 1 tbsp slurry water

17. 17

    Step 17: Arrange the mushrooms, scallops and hot gravy on a platter, garnish with the prepared parsley and serve as four side portions.

    Uses All the hot thickened braise from step 16 · All the parsley prepared in step 7, with washing water discarded