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
富贵花开
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 SugarMethod:-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
黄酒鸡
(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 WineMethod:-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 :)
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