Thursday, January 29, 2009

King Oyster Mushroom,Coral Broccoli & Chicken Stir-Fry

The King Oyster mushroom has a thick, white flesh that is
firm-textured and meaty from the base to the cap,wonderfully
nutty, hen of the woods with a taste as earthy as their name. It is also referred to as the King Eryngii, Eringii or Royal Trumpet

Coral Broccoli an interesting object with a shape and color reminding me of coral or outer worldly landscapes. It is also known as romanesco, minaret, romanesco cauliflower often called romanesco broccoli or calabrese romanesco especially in Italian recipes.
The flavour is somewhere between broccoli and cauliflower, with a sweet, vegetal nuttiness - and it's bereft of the slightly bitter edge cauliflower can have.

2 cups coral broccoli flowerettes - bite-size pieces
1/4 cup carrot - sliced
2 cups King Oyster Mushroom - sliced
1 whole chicken breasts, skinned, boned, and cut in bite-size pieces
1 clove garlic, minced
2 tsp. minced fresh ginger root
1 c. green onions, cut in 1 inch lengths
1/4 cup chicken/vegetable stock
3 tbsp oil

1 tbsp oyster sauce
1 tsp sugar
2 tsp soy sauce
2 tbsp shaoxing wine
2 tbsp. sesame oil
1/4 tsp pepper
1 tbsp tapioca starch/cornstarch
2 tbsp oyster sauce
2 tsp. /tapioca starch/cornstarch, dissolved in 2 tbsp. water


Add marinate to the chicken and marinate at least 1/2 hour.
Nuke Coral Broccoli and carrot with 2 tbsp water in the microwave for 1 minute on high.
In a wok or skillet, heat oil and when oil is shimmering, Add chicken to brown.
Add in garlic and ginger and saute before adding in the king oyster mushroom and coral broccoli.
Add in the stock and let ingredients to cook until mushroom and chicken are cooked through.
Add in sauce ingredients and let sauce thickens and comes back to the boil.
Lastly add in the green onions.
Serve hot with white rice



Anonymous said...


My cousin came from a trip from Malaysia and had a dish called Watermelon Chicken. Living in San Francisco looked everywhere and none restaurant serve such a dish.

Jan Wong

Unknown said...

jan wong

i was in malaysia for half a century and i have not eaten this dish before. Will ask around to see if anyone have the recipe

Hungry Gal said...

i love king oyster mushrooms. Delicious

Ann, Chen Jie Xue 陈洁雪 said...

Hi Lily,

Stumbled upon your blog when I was searching for HUM CHIM PENG.

WoW!!! Do you cook all the time, your blog and the recipe's are so impressive.

I am new to blogging, prefer to write than to have precision cooking like you. Shall love to keep in touch so that when friends ask me for recipes, I can refer to you.



CRIZ LAI said...

This is cool Lily. I have been wondering what I could cook with the weird looking coral broccoli.. haha :P

Happy Chinese New (Niu) Year to everyone over there. :)

angie said...

Hi Lily,

A silly question, do we have to put chicken stock in? Is it considered a form of msg? And if so, what brand do you buy?


Unknown said...


Chicken stock is to enhanced the flavor of the dish. I like to use Swanson's and sometimes make my own chicken stock. I use Chicken flavored broth too and i like Knorr - Hong Kong chef gold label.

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