Oil-Preserved Chicken Mushrooms

Name: Oil-Preserved Chicken Mushrooms
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Chinese
Ingredients: Chicken mushrooms (cut into cubes), to taste (best to choose unopened caps); Vegetable oil (for slow-frying), enough to cover the mushrooms; Chili peppers (according to family taste), to taste (optional); Sichuan peppercorns (according to regional preference), to taste (optional); Garlic (according to regional preference), to taste (optional)

A traditional Yunnan method for preserving wild mushrooms: termite mushrooms are slowly fried in vegetable oil over low heat, then sealed for storage, allowing them to be enjoyed throughout the year.

1h 0m

Easy

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Ingredients

Chicken mushrooms (cut into cubes) to taste (best to choose unopened caps)

Vegetable oil (for slow-frying) enough to cover the mushrooms

Chili peppers (according to family taste) to taste (optional)

Sichuan peppercorns (according to regional preference) to taste (optional)

Garlic (according to regional preference) to taste (optional)

Instructions

Selecting the Mushrooms

Choose mushrooms whose caps have not yet opened and whose stems resemble flower buds; these have the best quality.

Dicing

Dice the chicken mushrooms into small cubes so the fibers are short and the cell walls break easily, allowing the aroma to release.

Slow-Frying

Slow-fry the diced mushrooms in vegetable oil over low heat until the fragrance infuses into the oil.

Sealing for Storage

Place the fried mushrooms together with the oil in a jar and seal it tightly for storage.

Serving

When tossing cold dishes such as cucumber salad, drizzle in a few drops of the mushroom oil and place one or two pieces of the fried mushroom on the tip of the tongue to savor slowly.