Braised Hericium Mushroom
A Zhejiang dish of hericium mushrooms that are soaked, steamed, sliced, then braised with seasonings, yielding a glossy red finish and a thick, savory sauce.
Ingredients
Hericium mushroom
350 g
Cooked pork fat (lard)
50 g
Soy sauce
250 g
Shaoxing wine
15 g
White sugar
5 g
MSG
3.5 g
Chicken broth
200 g
White pepper
1.5 g
Sesame oil
15 g
Scallion, ginger, Sichuan peppercorn, star anise, wet cornstarch
to taste each
Instructions
1
Step 1
Soak the Hericium mushroom in cold water for 24 hours, then soak in hot water for 3 hours. Remove the tough root ends and place in a bowl. Add chicken broth, Shaoxing wine, scallion, ginger, Sichuan peppercorn, and star anise. Steam over simmering water for about 2 hours until tender, then slice into 0.3 cm thick pieces.
2
Step 2
Heat lard in a wok until hot. Add Sichuan peppercorn, star anise, scallion, and ginger and stir-fry until fragrant. Remove the aromatics. Add soy sauce, chicken oil, Hericium mushroom slices, Shaoxing wine, sugar, and white pepper. Adjust the seasoning to taste, bring to a boil over medium heat, skim off the foam, then reduce to low heat and simmer until the flavors are absorbed. Add MSG; when the sauce reduces, thicken with wet cornstarch. Add lard, drizzle with sesame oil, transfer to a serving plate, and serve.
