Braised Fish Maw with Dried Scallop and Dried Mushroom

 Braised Fish Maw with

Dried Scallop and Dried Mushroom

Hi, I am back after "MIA" (missing in action) for few 

weeks.  I have infection and inflammation on my

right eye.  Now, I am getting much better compare

to the early stage that I can't even look at bright light.

Firstly, I would like to wish everyone 

Happy Chinese New Year and May this Year

of Goat (Ram) brings you and family with

Good Health, Longevity, Happiness and Prosperity.

 This dish is forever favourite to my family.

I bet it is also your favourite dish.

Chinese family will cook this dish for their reunion

dinner (eve of the Chinese New Year).  Different family has their own
version of this dish.  I have been eating this dish for the past few days
at different places till today.  

Never get bored of it especially when you have piping hot rice in front of you. 

In fact, I cooked this dish today for friends of my husband

visiting us today.  All of them big eater and drinker.

Ok, enough of my blabber....need to blog this recipe asap because

I don't want to strain my eye.

 75g Spring Onion (wash, clean and cut - retain the white part only)

60g Dried Scallop (soak with hot water for 3 minutes and wash)

5 cloves of Garlic (skin and lightly smashed)

20g Ginger (skin and slice)

50g Fish Maw (blanch with hot water and slice)

80g Dried Mushroom (wash and soak with hot water for 2 hours and

retain the mushroom water)

Mushroom Water + Water (to make up to 800 ml)

1 tablespoon Oyster Sauce

1 tablespoon Soya Sauce

1/2 tablespoon Pepper

1 1/2 tablespoons Corn Flour

2 tablespoons Water

2 tablespoons Chinese Cooking Wine

 Ingredients ready to be cooked.

 Heat up 1 1/2 tablespoons Cooking Oil.

Add in Garlic and Ginger and stir for 2 minutes.

 Add in white part of the Spring Onion and stir for

2 minutes.

 Add in Chinese Mushroom and stir for 2 minutes.

 Add in 800 ml of Mushroom Water and Water.

Boil for 15 minutes and reduce the fire to medium

and boil further 15 minutes until the mushroom has soften.

 Add in Fish Maw and boil with high fire for 10 minutes

and reduce the fire to medium and boil for 20 minutes.

When the Fish Maw has soften, turn back the fire to high.

 Add in Dried Scallop and boil for 10 minutes and

turn the fire to medium and boil until the dried scallop

has soften.  In between, please add more water if you noticed 

the sauce getting drier.

 Get ready the seasoning.

Mix the Corn Flour with the Water and stir well (for thickening).

Once the Dried Scallop has soften, add in the seasoning
Chinese Cooking Wine.

Then add in the corn flour to thicken the broth.

Turn off the fire.

I know this dish need time to cook but when you eat

it with piping hot rice, you will know that all the hard work 

is well and definitely worth it.

 I am submitting this dish

"Braised Fish Maw with Dried Scallop and Dried Mushroom"

to the "Cook & Celebrate : CNY 2015" hosting by

(Yen) Baby Sumo of Eat Your Heart Out,

Zoe of Bake for Happy Kids and

Diana of The Domestic Goddess Wannabe.

I am also submitting this dish to

"My Treasured Recipes #5 - Chinese New Year Goodies

(Jan/Feb 2015)" hosting by

Miss B of Everybody Eats Well in Flanders and

Charmaine of Mimi Bakery House.