When my mum cooks this dish, I cannot help but eat 2 bowls of rice. I love the combination of flavors and ingredients. Abalone mushroom has little flavor or aroma when they are not cooked. However, when they are cooked with ginkgo nuts and wolfberries, they develop an ‘umami’ of flavors no one can resisit. I love abalone and this mushroom has a texture similar to it. Definitely this is more affordable than abalone and I don't need to think twice or count my pennies when I crave for it.
Ingredients:
350gm abalone mushrooms
100 gm ginkgo nuts (remove shell and skin)
20 gm wolfberries
1 tb vegetable oil
2 tb oysters sauce
2 tb Chinese wine (hua tiao)
1 ts sugar
1 cube bullion chicken stock
½ cup water
½ ts ground white pepper
Method:
Dissolve a cube of bullion chicken stock in ½ cup warm water and set aside. Wash wolfberries and set aside. Soak gingko nuts for 1 hour. Cooks gingko nuts in boiling water till it is soft, drain and set aside. Blanch ablaone mushroom briefly, drain and set aside. Heat oil in wok, saute gingko nuts, add oysters sauce, sugar, chicken stock, and abalone mushrooms. Simmer for 1 min and add wolfberries and simmer for another min. Add Chinese wine and simmer for 30 secs and transfer all to a serving plate.
