Braised Mushroom 蠔油燜冬菇 - How to prepare with 4 simple steps

Braised shiitake mushroom is a traditional Chinese cuisine that can grace the banquet and also serve as the everyday meal at home. In this video I want to share with you how to prepare this dish at home. Let's take a look how to prepare it. You can get the recipe in the description right below the video and more information by following the link to the blog post. First soak the mushrooms. soak in water overnight or up to a day until they are adequately hydrated. It's a good idea to soak it overnight before cooking as they will not get over soaked. This is how the mushrooms look like before soaking, when it is still dry. Remove the stem, clean the mushrooms and is ready for braising. do not cut the mushrooms (into half) they should be braised and eventually serve uncut. Keep the water after soaking. T t\\he mushrooms the water contains loads of flavor defuse from the mushrooms which is ideal to use it as the braising liquid. Next prepare the aromatics. Coarsely chop the ginger and coarsely chop the garlic. Cut the scallion into five cm sections. Use the white part of the scallion as it is more aromatic. Now we move on to saute the aromatics. Saute the ginger until it turns fragrant. Add the garlic only when the ginger starts to turn aromatic because garlic tend to brown much faster than ginger. Next at the scallion, and then followed by the adequately hydrated shitake mushroom to the pan. Add water or stock. The following are the seasoning of this recipe. Oyster sauce. If you are vegetarian, you can use the vegetarian version of the oyster sauce which is made with mushroom extracts. Rock sugar. If you don't have rock sugar you can just use white sugar will do. The Chinese Shaoxing wine, light soy sauce and a little bit of dark soy sauce for the color. M ix well and add to the mushrooms. Add the water we use to soak the mushrooms, sufficient to submerge the mushrooms. Covered and braise over low heat for about 50 minutes to 1 hour. Mix 1/2 teaspoon of cornstarch with a tablespoon of water to form the cornstarch slurry. When the mushrooms are soft and the braising liquid has reduced to about 1/4 cup, add the cornstarch slurry to thicken the sauce. Once it is done, remove from heat as further heating will dry up the gravy. Serve. It is a good idea to blanch some broccoli to serve along with the mushrooms. This is how I prepare braised mushroom with oyster sauce. I hope you enjoyed watching and don't forget to follow the channel by clicking the subscription button. Until then I will see you again in the next video. My name is KP Kwab. Bye for now.

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