Wednesday, 25 January 2012

Stir-fry Fu Gui Cai and Stuffed Mushrooms with Black Moss, Glutinous Rice Wine Chicken

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Time flies, today is the 3rd day of Chinese Lunar New Year and I am sure most of you have being busying with the house to house visiting plus feasting on the delicious New Year goodies and food. Even though nowadays we could easily ordered or enjoy a hassle free reunion dinner in restaurants but I believe there are still many housewives, mothers, grandparents and etc busying with the preparation of their signature dishes for reunion dinner.

I remember when I was a kid, I always look forward to Chinese New Year to feast on those "special" dishes that my dad would only cook during New Year. And although I am not a very good cook like my dad, every Chinese New Year I would still try to cook up one or two of my self concoct dishes for my family.


STIR-FRY FU GUI CAI AND STUFFED MUSHROOM WITH BLACK MOSS
富贵花开


For this year reunion dinner, I have prepared this quick and easy stuffed mushrooms with minced meat and black moss dish to serve together the auspicious greens known as Fu Gui Cai(富贵菜). To make it more colourful and appetising, I have also added gingko nuts and wolfberries to enhance the presentation.

I would be submitting this Stir-fry Fu Gui Cai and Stuffed Mushrooms with Black Moss dish to this month Aspiring Baker #15 - Auspicious Dishes for CNY (January 2012) that is hosted by Wen of Wen's Delight.


(serves: 3-4 | Preparation: 15 minutes | Cooking: 10 minutes)

Ingredients:
6 - 8 Dried Medium Chinese Mushrooms, soaked in hot water till soften
150g Minced Meat
10g Black Moss(发菜), pre-soaked in water
10 Gingko Nuts
1 Floret of Fu Gui Cai(富贵菜)
Some Wolfberries
1 Red Chilli, sliced
3 Slices Ginger
3 Cloves Garlic
1 Teaspoon Cooking Wine
1 Teaspoon Cornflour + 1 Tablespoon Water, mixed well

Seasoning:
1 Tablespoon Oyster Sauce
1 Teaspoon Cornflour
1/2 Teaspoon Sesame Oil
1/2 Cooking Wine
Dash of Pepper

Sauce:
100ml Water
3 tablespoons Oyster Sauce
1 Teaspoon Sugar


Method:-
1. Mix minced meat, black moss and seasonings together and set aside to marinate for at least 10 minutes if time permit.

2. Stuff about 1 tablespoon of the minced meat mixture into the pre-soaked mushrooms.

3. Preheat Happy Call pan with about 1 tablespoon of oil and fry the stuffed mushrooms for about 1 minutes each side or until cooked. (HCP close but don't lock) Remove and set aside.

4. Add in another 1 tablespoon of oil to saute ginger and garlic till fragrant before adding in the Fu Gui Cai (remove the leaves from the floret, reserved 1/4 of the last portion to act as flower), chilli and gingko nuts. Close the pan and let it cook for another 1 minute before giving it a quick stir and close the pan for another 30 seconds.

5. Next add in the cooked stuffed mushrooms together with the sauce mixture and give the mixture a quick sit-fry and simmer on low heat for another 30 seconds before removing the vegetables.(arrange the vegetables in the middle of the plate)

6. Lastly with the mushrooms and gingko nuts still remains in the pan, add in corn star mixture and cooking wine and wolfberries, mix well with all the ingredients.

7. Remove and arrange mushrooms on serving plate around the fu gui cai. You can also decorate the mushroom with the wolfberries shown above.


Note:-
~ If you prefer you could replaced the dried mushroom with fresh shiitake mushrooms.

~ Pick up other greens such as broccoli, xiao ba cai or etc according to your preference if fu gui cai is not available.

~ For more varieties you could also add in fish or prawn paste to the minced meat mixture.



GLUTINOUS RICE WINE CHICKEN
黄酒鸡


This Glutinous Rice Wine Chicken(黄酒鸡) is one of the traditional Hakka dish eaten during confinement or Chinese New Year. To cook this dish usually they would buy kampong chicken instead of the normal chicken and simmer it together with their homemade Glutinous Rice Wine. According to the Hakka this dish is good to replenish lack of blood due to fatigue, malnutrition, cold chills, irregular menstruation, anemia, postpartum weakness and etc.


(serves: 2-3 | Preparation: 10 minutes | Cooking: 15 minutes)

Ingredients:
1/2 Chicken(about 600g), cut into bite sizes
1 Tablespoons of Sesame Oil
6 Slices of Ginger, cut into thin strips
200ml - 250ml of Glutinous Rice Wine
6 Red Dates, cut into thick slices
1/4 Teaspoon Salt

Marinade:
1 Teaspoon Cornflour
1 Teaspoon Sesame Oil
1 Teaspoon Light Soy sauce
1 Teaspoon Cooking Wine

Method:-
1. Marinate the chicken with cornflour, sesame oil, light soya sauce and cooking wine for at least 10 minutes.

2. Preheat Happy Call Pan on low heat with sesame oil and saute gingers till fragrance(close but don't lock).

3. Add in marinated chicken and cook on low heat for 1 minute (closed and locked), flip the pan over and cook for another 1 minute.

4. Next flip the pan back, add in rice wine and red dates, locked the pan and simmer over low heat for about 8 - 10 minutes till the chicken is tender and cooked through.

5. Lastly add in salt to taste and serve hot.


Emmm perhaps you could also share with us which is your favourite Chinese New Year dish too :)

17 comments:

  1. Wow these looks delicious.  Happy New Year.

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  2. Ann@Anncoo Journal25/1/12 9:53 pm

    Looks like this Happy Call Pan is really very useful. Both dishes look very delicious and quick to cook :)

    ReplyDelete
  3. Hi, I found your blog on Facebook through Anncoo. Your fui gui cai dish with stuffed mushrooms looks so pretty and delicious! Your glutinous rice wine chicken looks good too. I have not cooked that in a while. I should make it soon :)

    ReplyDelete
  4. The Fu Gui Cai looks interesting! love the 富贵花开 dish - very colorful and delicious.

    ReplyDelete
  5. Thanks Edith! You whipped up a lot of yummy goodies too :)

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  6. Yup, if you want quick and easy dishes this pan is a great helper but then can't expert those fragrant wok taste from this :p

    ReplyDelete
  7. Thanks for popping by Biren :) Glutinous Rice Wine Chicken is of our favourite dish whenever I have some spare rice wine to whip out this dish :)

    ReplyDelete
  8. Thanks HL :) Love your new dishes too! Happy New Year to you!

    ReplyDelete
  9. Both look very delicious, esp the chicken. 

    Also wish you a Happy Dragon Year. Huat ah! :)

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  10. May I know where u get the black moss?

    ReplyDelete
  11. I love how you have been utilizing your pan for all sorts of dishes! It seems like you have been using it almost exclusively to prepare anything huh? 

    ReplyDelete
  12. Thanks SSB :) Love your salted egg tofu too :)

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  13. No la Janine, I just join in the fun to try out the pan. Quite fun :p did you get one too?

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  14. Both dishes look so yummy! So tempted to get this pan too after seeing all your Happy call pan recipes! Thanks for sharing!

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  15.  Emm you can get from those provision stall at wet market(selling those salted vegetables/fish)/ HTH

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  16. eillys1012820/3/12 10:53 am

    will i be able to get this particular wine at the supermarkets?
    thanks.

    ReplyDelete
  17. Could you please tell me where I can buy glutinous rice wine in Singapore?
    Thank you

    ReplyDelete

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