eight treasures clay pot
2 min readThe Chinese are an auspicious bunch and certain ‘codes of practice’ have been honed from centuries of chasing prosperity and good fortune. Finding opportunities to use the number eight, for example, is thought to encourage wealth because the Chinese word for eight (baht) rhymes with that of wealth(faht). Celebratory meals are the perfect time to make your own fortune and dishes like this one, with its eight star ingredients, are at the heart of suchmeals.
Serves 44 dried Chinese mushrooms granulated sugar 13g snow fungus 40g dried bean thread vermicelli 1 tbsp vegetable oil plus tsp 2 large slices ginger, quartered and smashed 1 clove garlic, finely diced 4 pieces deep-fried tofu, sliced 1 tbsp light soy sauce 1 tsp cornflour 80g shimeji (clam shell) mushrooms, trimmed from the connective base 60g water spinach or any leafy green vegetable, cut into 5cm lengths pinch ground white pepper 1 tsp sesame oil salt 1 spring onion, to garnish add an exotic(see here) 4g mook yee (wood ear mushrooms) 1 Soak the Chinese mushrooms in 120ml hot water with a pinch of sugar for 30 minutes, then drain. Remove and discard the stalks and reserve the soaking liquid. Soak the snow fungus and vermicelli in separate bowls of cold water for 15 minutes, then drain. If adding an exotic: soak the mook yee in hot water for 30 minutes, then drain.
2 Heat 1 tablespoon vegetable oil in a 24cm clay pot or saucepan over the lowest heat and fry the ginger and garlic for few minutes until fragrant. Pour in 250ml boiling water and the reserved Chinese mushroom soaking liquid, then add the Chinese mushrooms, deep-fried tofu, mook yee (if using), soy sauce, 1/2 teaspoon sugar and 1/4 teaspoon salt. Cover and bring to a gentle boil,then reduce the heat and simmer for 20 minutes.
3 Meanwhile, for the garnish, slice the spring onion in half lengthways then cut it into 5cm lengths and put in a bowl of cold water to encourage them to curlup.
4 In a bowl, mix the cornflour and 3 tablespoons water into a slurry and set aside. Taste the liquid in the pan and season with salt to taste. Increase the heat to medium and nudge the drained vermicelli, shimeji mushrooms and snow fungus into the mix, then arrange the water spinach on top. Drizzle on the remaining 1/2 teaspoon vegetable oil, cover and simmer for 5 minutes.
Reduce the heat to low, give the cornflour slurry a stir, then add it to the pan. Increase the heat and stir until the remaining liquid thickens slightly. Add the pepper, sesame oil and salt to taste.
Garnish with the spring onion and serve.
