Skip to main content
logo
Food Advertising by

Stir-fry chicken with wood ear fungus



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

Ingredients
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

Preparation
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
Serve




Comments

  1. I love these fungus cooked with meat. I prefer the smaller thinner ones which are softer. Another lovely dish you have cooked. Love it with rice.

    ReplyDelete
  2. I have a huge pack of wood ear mushrooms in the cupboard and haven't touch it yet. So, this is a good recipe to try. :)

    ReplyDelete
  3. I can't remember the last time I had wood ear fungus. Your chicken pieces look very generous! Good on you :)

    ReplyDelete
  4. so glad to see wood ear used in a recipe. i haven't been able to find any yet, but recently read about the health benefits and have been interested in trying to cook with it. looks tasty!

    ReplyDelete
  5. An awesome stir-fry! I've been hearing a lot about wood ear fungus lately and would love to find it and try!

    ReplyDelete
  6. Mary
    Think the softer ones are cloud ear fungus, what we call 'wan yee', they're softer and not so crispy. Normally, we use that in steam chicken or cook 'chai choy', vegetarian dish.

    Divina
    Give it a try and if you don't want to feel heaty, fry it with ordinary cooking oil, not sesame oil.

    penny
    Thanks. Can also cook it with pork and nam yee.

    Brie: Le Grand Fromage
    Wood ear fungus is supposed to lower cholesterol. This dish is tasty.

    5 Star Foodie
    Thanks. It's worth trying.

    ReplyDelete
  7. I love wood ear in my recipe very much. Love the crunchy texture! And this looks really yummy.

    ReplyDelete
  8. My Little Space
    Ya, very crunchy, cheap and full of goodness.

    ReplyDelete
  9. A favourite of ours too, though haven't cook it for somewhile! Great that you've presented it here...now I know what to cook for tomorrow. Haha, dining out tonight, so no cooking today!
    Have a wonderful weekend, my friend!

    ReplyDelete
  10. Jacqueline
    Oh, so kitchen closed today, me too. You too have a nice weekend.

    ReplyDelete
  11. Glad i found this post , i love wood ear - it's so much fun with it's crunchy texture! My mom likes to add them to her wine chicken soup

    ReplyDelete
  12. lishapisa
    Thanks for dropping by. Yes, it's delicious when you add in red rice wine chicken soup.

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.


Osmanthus Chiffon Cake ~ 桂花戚风蛋糕

In Chinese medicine, Osmanthus is well known to detoxify the body, improve dry skin and reduce phlegm.  I like the sweet and fresh fragrance of the Osmanthus and this is a simple recipe.  It's a dessert, it's a snack, it's a breakfast or anything you want it to be.  Enjoy!



Osmanthus Chiffon Cake ~ 桂花戚风蛋糕
Ingredients
(A)
6 large egg yolks
120 gm plain flour
3 Tbsp honey
100 ml vegetable oil
240 ml hot water
4 Tbsp Osmanthus flowers

(B)
6 large egg whites
120 gm caster sugar
1.1/2 Tbsp or 14 gm cornflour

Method
Boil 240 ml water together with 4 Tbsp dried Osmanthus flowers.  Strain out 160 ml tea and keep the flowers aside.  Let the tea cool.Sift the plain flour twice.Whisk the egg yolks with honey, then add in oil, Osmanthus tea.  Mix well together and then add in the strained Osmanthus flowers to blend in.  Sift in the flour, mix well.Combine sugar and cornflour.In a clean bowl, beat egg whites till foamy, add in half the cornflour and sugar mixture, then gradually add in the b…

Passion Fruit Cake ~ 百香果蛋糕

This is a simple light sponge cake, moist and soft, full of fruity aroma.  I baked them in a mini loaf pan, drizzled on some fresh passion fruit and finished off with a dust of icing sugar.  I added some pulp and seeds in the batter to give it more crunch and the result was a 'Yum'  .......definitely a keeper recipe for sure!






Passion Fruit Cake  ~  百香果蛋糕  
Ingredients

3 passion fruits100 gm caster sugar100 ml canola oil2 eggs50 ml plain yoghurt150 gm self-raising flour1 tsp  baking powder40 gm almond meal2 Tbsp seedsZest from a lemonSeeds and icing sugar to decorate  (optional)Method Press passion fruit pulp through a sieve, retain the juice and seeds.In a mixing bowl, whisk together sugar, oil, eggs, yoghurt and passion fruit juice till well combined.Sift flour and baking powder into the batter, mix on low speed.  Mix with a spatula and add in the lemon zest and almond meal.Add in 2 Tablspoons of seeds, mix till all ingredients are fully combined.Scoop the batter into an oiled a…