Stew Mushroom with Chicken/Pork
15 Dec 2007, 30 Jan 2008, 5 Feb 2008, 15 Mar 2009

INGREDIENTS
Mushrooms – 30 pieces
Scallop
Dried oysters
Pek Kway (Gingko)
Pak Hup (Lotus bulb)

Chicken feet 10 pcs

Sea Cucumber – 6 inches
Fatt choy - 2 clumps

Wolfberry (optional)
Red dates (optional)



Condiments
Ginger - quarter
Garlic – 10 segments
Oil – 3 teaspoon

Water – 2 cups
Sugar – 2 teaspoons
Oyster sauce – 2 teaspoon

Dark soy sauce – 1 teaspoon (can do without)
Wine – 1 tablespoon

Instructions

Soak mushroom for 2 hours and discard water
Wash chicken feet, scissor-off nails and dark skins
Crush ginger and garlic
Add oil to frying pan, add ginger, garlic and mushrooms
Fry till fragrant
Pour into pot, add water, sugar, oyster sauce (scallop, dried oysters, pek kuay, pak hup) and bring to boil. This time I added wolfberry and red dates.
Simmer for 2 hours, add chicken feet or pork trotters
Simmer 1 more hour before adding sea cucumber or fatt choy), wine and dark sauce for 15 minutes


Options
Add scallop, dried oysters 100g (with mushrooms) and/or
Add fat choy (black moss)(with sea cucumber)