Black and White Mushrooms

Name: Black and White Mushrooms (Hok Bok Tung Gu)
Cuisine: China
Ingredients: ½ teaspoon sugar; 1½ tablespoons oyster sauce; 20 dried Chinese black mushrooms, about the size of a half-dollar: soak in hot water for 30 minutes, wash, remove stems; 2 scallions: wash, dry, discard both ends, cut into 3 pieces; 1 slice of ginger; ½ cup chicken broth; 1 teaspoon sesame oil; 2 teaspoons dark soy sauce; 1 teaspoon sugar; 1 ounce fresh chicken fat; 2 teaspoons minced garlic; 2 tablespoons peanut oil; Sprigs of coriander; 20 fresh mushrooms, about silver-dollar size: brush clean, remove stems; 1 tablespoon cornstarch; 2 teaspoons minced ginger; 1½ ounces mushroom liquid; 1 teaspoon dark soy sauce; Pinch of white pepper

Hok Bok Tung Gu

Preparation info

Difficulty
Easy

Appears in

The Chinese Banquet Cookbook

By Eileen Yin-Fei Lo

Published 1985

About

Ingredients

20 dried Chinese black mushrooms, about the size of a half-dollar: soak in hot water for 30 minutes, wash, remove stems
2 scallions: wash, dry, discard both ends, cut into 3 pieces
1

Asia
China
Main course

Method

Place black mushrooms and scallions, ginger, sugar, dark soy sauce, sesame oil, chicken broth, and chicken fat in a heatproof dish. Mix thoroughly so mushrooms are well coated. Steam over high heat for 20 minutes (see steaming directions). Remove from heat and allow to cool. Drain off and reserve liquid. Reserve mushrooms. Ginger, scall