Chicken with Cloud Ears

This much-loved fungus — not quite a mushroom in the familiar visual sense — is ubiquitous throughout China and especially in Fujian province. It has a smoky and woody flavour, keeps its crunch even after simmering, and is touted for its medicinal properties as a blood purifier. Its flavour complements succulent meats like pork and chicken. Sold in dried form it has an almost limitless shelf life, if kept in an airtight container.