Monthly Archives: April 2015
Traditionally this dish is normally cooked in a claypot, one of the kitchen toys however I unfortunately don’t have, so this is a variation on the dish. A dish of Chinese origin, it evokes a fond food memory of home and comfort food for alot of people, with it’s combination of sweet and salty, savoury juices.
While this dish is quite simple, it does require a little bit of fore-planning. The mushrooms themselves are normally dehydrated, so it’s a matter of soaking these little guys in a bowl of water for 2 hours or so, to rehydrate them. Afterwards however they pack so much flavour. Once you have allowed them to soak, take off the stalk and either rehyrdate them further and cut them a little finer while they soak, as they take alot longer to rehydrate then the caps.
What really makes this dish is the Chinese sausage or lap cheong. While not the healthiest item on the menu and certainly not what most Westerners think when they menioning a sausage, they’re packed with so much flavour, their a great addition to the dish.
Jasmine rice to whatever number of bowls you need
A dozen dried Chinese mushrooms, soaked for atleast 2 hours
3x lap cheong sausages, sliced into half cm pieces
500g boneless thighs
1 tablespoon cornstarch
1 tablespoon Chinese rice wine
1 tablespoon dark soy sauce
1 tablespoon light soy sauce
1 tablespoon sesame oil
1 tablespoon of oyster sauce
1 teaspoon of sugar
1 teaspoon of salt and pepper to taste
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