VideoNEW
Podcasts
Blogs
Watch Video
- Cuisine: Chinese
Eileen says this dish is similar to one her mother used to cook and is quite authentic.
Ingredients
1 large chicken chopped into small pieces or chicken wings200g packet dried bean curd
200g dried mushrooms
540g lotus root in tin (or fresh from the market)
2g dried lily flower (optional)
2 x 20g packets black moss
1 tbsp Chinese aniseed spice (or 6 star anise)
1½ - 2 tsp five spice powder
1 tbsp soy sauce
Chicken stock
Corn flour
Preparation
Place chicken pieces in a bowl with five spice powder and soy sauce. Marinate for approx 1 hour.Cover bean curd with hot water and leave until soft. Remove from water, drain and cut into 5cm long pieces.
Peel and slice lotus root if using fresh. Soak black moss in hot water.
Tie lily flower strands into a knot.
Put dried mushrooms in a saucepan with 1 teaspoon of salt, cover with water and bring to boil. Simmer for a few minutes then drain off water and allow to cool. Cut off stems and squeeze out excess water from mushrooms.
Heat 2 litres of home made chicken stock in a saucepan, add the star anise, and mushrooms and simmer with the lid on for 3 hours. (The mushrooms will soften and add flavour to the stock. This can be prepared the day before).
Heat some oil in a large wok, and fry the marinated chicken pieces
for approximately 10 minutes, turning constantly, not to burn the chicken.
Add the Chinese dry ingredients – the sliced lotus root the lily flower, the drained black moss and dried beancurd to the prepared chicken and mushroom stock and simmer for about 15 minutes.
Transfer the stock with the dried vegetables into the wok with the chicken pieces and cook on a low heat a further 15 minutes. Before serving, thicken the liquid with corn flour mixed with a little water into a paste. The amount of corn flour is determined by how much liquid has evaporated.
If you enjoyed this Chicken and assorted dried vegetables recipe then browse more Chinese recipes and our most popular hainanese chicken rice recipe.
Chinese Restaurants
Displaying 10 of 813 Chinese Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Eastern Garden Chinese Restaurant | Toorak Gardens | |
| 2. | Zen | Magill | |
| 3. | Greenwood Seafood Restaurant | North Sydney | |
| 4. | Harry's Singapore Chilli Crab | Sydney | |
| 5. | Dragonfly Theatre & Cabaret Restaurant | Tullamarine | |
| 6. | Asian Cafe | City | |
| 7. | The Chairman and Yip | City | |
| 8. | China Tea Club | Lyneham | |
| 9. | Lakeview Restaurant | Tuggeranong | |
| 10. | Leong Kitchen | Campbell |
Comments (2)
14 Sep 2009 11:41 AEST
Bernard
i remember vividly my grandmother used to cook this dish during chinese festive seasons..and i always loved this dish...but unfortunately my grandmother had past away when i was very young...i want to thank Eileen for bringing up this dish and let me have a chance to taste this wonderful dish that i never thought i could taste agian..thank you
Agree(0 people agree)
Disagree(0 people disagree)
ADVERTISEMENT
Featured Food & Recipes
Hot Tips
Clean barbecue with lemon
Cut a lemon in half and spear it onto the end of your tongs. Use the exposed lemon to clean the grills of your barbecue as it is heating up. The acid in the lemon makes this a very simple yet effective cleaning tool.
Glossary
Escalope
Thin slice of meat, often beaten thinner for quick cooking. One method used to prepare veal escalopes is to coat them with breadcrumbs.
ADVERTISEMENT
ADVERTISEMENT
