White Braised Hericium
A classic Jiangsu specialty featuring tender, silky Hericium mushrooms with a rich, creamy aroma.
Ingredients
Hericium mushroom (soaked in warm water until soft, washed to remove sand, old root trimmed, sliced into pieces, then soaked in clean water until fully expanded)
150 g
Chicken (cut into pieces)
200 g
Ham
25 g
Green vegetables (stir-fried for garnish)
30 g
Shaoxing wine
30 g
Scallion
25 g
Ginger
25 g
Salt
7.5 g
Fresh milk
20 g
Starch (for thickening)
15 g
Chicken broth
250 g
Instructions
1
Soak the Hericium mushroom
Soak the dried Hericium mushroom in warm water until soft, then wash it well to remove any grit, trim off the tough base, reshape and slice into even pieces, and continue soaking in fresh clean water until tender.
2
Prepare the chicken
Cut the chicken into pieces, place them in a pot of cold water and bring to a boil to remove impurities, then drain and rinse clean.
3
Steam
Squeeze excess water from the Hericium mushroom and wrap it in cheesecloth. Put the bundle in a steaming bowl and add the chicken pieces, ham, Shaoxing wine, scallion, ginger, and chicken broth. Cover and steam over boiling water for 3 hours.
4
Reduce the sauce and plate
Heat a pan over the stove and transfer the Hericium from the steamer to the pan. Pour the steaming broth into the pan, remove the cheesecloth from the mushroom, and add salt along with a little fresh milk. Bring to a boil, then thicken the sauce with starch. Plate the Hericium, stir-fry the green vegetables with seasoning until just cooked, and arrange them around the edge of the plate as a garnish.
