Ken Hom

Preparing Tree Ears and Cloud Ears

Appears in
Chinese Technique
Chinese Technique

By Ken Hom

Published 1981

  • About
  1. Put the dried tree or cloud ears in a bowl large enough to allow them to double in size as they soak. Pour in boiling water to cover. When they are soft (after about 20 to 30 minutes) lift them from the water, leaving behind any sand and grit that has sunk to the bottom. Squeeze the pieces dry, and cut off the hard stems.

  2. Tree and cloud ears are usually shredded so that their texture will spread throughout a dish. To shred, stack several together.

  3. Slice them thin.