Dried Oysters Fat Choy with Mushrooms
A popular Cantonese style dish featuring auspicious ingredients with names signifying good business, prosperity and wealth.
Commonly added to soups and porridge, dried oysters instantly adds that flavour punch to any dish. Give your dried oysters and mushrooms a good soak overnight. Once re-hydrated, these shriveled pieces become plumper, tender and richer in flavour. Another feature ingredient of this dish is the Fat Choy. These fascinating “black moss” unfortunately may not be the most appealing description to portray food. But in contrast to its appearance, fat choy’s smooth fine strands, vaguely identical seaweed taste and its unique melt-in-the-mouth texture makes it lots of fun to eat.
Recreate this saucy, aromatic dish of wealth, full of auspiciousness with our foolproof recipe. Tecno with The Meatmen wishes everyone a prosperous Lunar New Year!
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|12dried Chinese mushrooms|
|30g of Fat Choy|
|10g sliced ginger|
|10g sliced garlic|
|200g roasted pork belly|
|2tbsp light soy sauce|
|2tbsp sesame oil|
|2tbsp oyster sauce|
|400ml chicken stock|
|Cornstarch solution (1 tbsp cornstarch with 2 tbsp water)|