Red-Braised Luohan Delights

Name: Red-Braised Luohan Delights
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 10 shiitake mushrooms (soak until soft, remove the stems, and halve each mushroom); 5 bamboo shoot tips (soak until soft, rinse, and cut into sections); 1 bowl sliced bamboo shoots; 2 large chicken (cut into irregular chunks); 1/2 bowl enoki mushrooms (soak until soft, remove the tough ends, and rinse); 1/2 bowl wood ear mushrooms (soak until soft, remove the tough stems, and rinse); 20 ginkgo nuts (shelled); 20 chestnuts (shelled); 5 tbsp oil; cooking wine, to taste; light soy sauce, to taste; white sugar, to taste; water, to taste; sesame oil, a few drops

A mixed dish made with assorted ingredients, including shiitake mushrooms, bamboo shoots, chicken, and enoki mushrooms, cut into pieces, stir-fried, and simmered with seasoning.

35 min

Easy

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Ingredients

shiitake mushrooms (soak until soft, remove the stems, and halve each mushroom) 10

bamboo shoot tips (soak until soft, rinse, and cut into sections) 5

sliced bamboo shoots 1 bowl

chicken (cut into irregular chunks) 2 large

enoki mushrooms (soak until soft, remove the tough ends, and rinse) 1/2 bowl

wood ear mushrooms (soak until soft, remove the tough stems, and rinse) 1/2 bowl

ginkgo nuts (shelled) 20

chestnuts (shelled) 20

oil 5 tbsp

cooking wine to taste

light soy sauce to taste

white sugar to taste

water to taste

sesame oil a few drops

Instructions

Prepare the ingredients

Soak the shiitake mushrooms until soft, remove the stems, and halve each mushroom. Soak the bamboo shoot tips until soft, rinse them, and cut them into sections. Cut the chicken into irregular chunks. Soak the enoki mushrooms and wood ear mushrooms until soft, remove the tough ends, and rinse them. Shell the ginkgo nuts and chestnuts.

Stir-fry and braise

Heat 5 tbsp of oil in a wok. Add the chicken and stir-fry it, then pour in the cooking wine and toss to combine. Add the remaining ingredients and stir-fry over high heat for about 5 minutes. Add the light soy sauce and water, cover the wok, and braise over low heat for about 10 minutes. Finally, add a few drops of sesame oil and transfer the dish to a serving dish.