Braised Mushroom with Dried Oyster and Moss

This is one of a few dishes we will always see on in law's dining table during Chinese New Year. I have known my husband for 17 years and I see this dish every year during Chinese New Year's Reunion dinner. There are other regular dishes too and they are all cooked the same way every year. Even if we are having steamboat, this dish will still appear on the dining table. *giggle*

Perhaps its the reason that they are Cantonese and the ingredients used for this dish sounds very auspicious. Dried oyster sounded like 好事 (good deeds; returns) and the moss sounded like 发财 (get rich) in Mandarin. Together it will be 好事发财, lots of good returns and fortune!

I usually don't cook with the dried oyster because my son hates it. I don't like to eat it too. I just add it for extra flavours.

Ingredients:

• 8 Dried Chinese Mushroom, soaked to soften and stalks removed (do not squeeze dry)
• 10g Dried Sea Moss, soaked to soften and drained
• 4 Dried Oysters, soaked for 5 minutes

Seasonings 1:

• 1 tablespoon Oyster Sauce
• 1/2 tablespoon Chinese Cooking Wine
• 700ml water or broth for richer taste

Seasonings 2:

• 1/2 tablespoon Light Soy Sauce
• A pinch of salt and sugar to taste

How to do it:

1. Put mushroom with water in a deep pot. (Mushroom should be covered in water)
2. Add in seasoning 1 and bring to a boil.
3. Reduce heat and simmer for 1 hour.
4. The water should have reduced by about half.
5. Add in the dried oyster and continue to simmer for another hour or till mushroom is tender.
6. Add in seasoning 2 and sea moss.
7. Bring to boil.
8. Reduce heat and simmer for 10 minutes.
9. Dish and serve.
   

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