Wood ear fungus or 'Muk Yi', does resemble an ear, and they grow on the trunks and barks of mostly dead trees. They are a good source of nutrients, full of vitamins, low in calories and most important, inexpensive.
Besides having medicinal benefits and lowering cholesterol, the fungus also acts to prevent blood clotting, which is therefore a must have for mothers in confinement after child birth.
The fungus is flavourless, has a slightly crunchy, rubbery texture which is retained even after cooking. It is favoured in Chinese cuisine, in soups, stuffings or stir-fries. Adding wood ears to meat dishes enhance the flavour as they absorb the liquid in which they are cooked, taking on the taste of the other ingredients.
dried Wood ear fungus ...... wash, soak for about 10 mins., then rinse, soak again for another 1/2 an hour till they puff up in size. Trim off the hard parts and slice.
a very suitable dish for mothers in confinement
Recipe for stir-fry chicken with wood ear fungus
350 gm free range chicken, cut into bite size
10 gm Wood ears - soaked till double in size, slice
10 gm young ginger - sliced
3/4 cup water
1 Tbsp Sesame Oil - for frying
1 Tsp Cornflour mixed with 2 Tbsp water
Salt to taste
Seasoning for the chicken
1 Tsp Oyster sauce
1 Tsp Sesame oil
1 Tsp Light Soya sauce
1 /2 Tsp Dark Soya sauce
1/4 Tsp sugar
1/4 Tsp salt
Saute the young ginger with the sesame oil
add in the chicken pieces, fry for a while
Add in the 3/4 cup water, simmer for a while
toss in the wood ear fungus, stir-fry
Once the chicken is cooked
thicken the gravy with the cornflour mixture
Add salt to taste, dish up