Tuesday, April 21, 2009

Cai Choy topped with Bamboo Fungus

- Cook Cai Choy in chicken soup till it's done. Plate it.
- Soak Bamboo Fungus with cold water until soften. Then clean it and cut it into smaller sizes.
- Add bamboo fungus into hot work, then sprinkle some cooking wine on it.
- Then add oyster sauce and water, cook for 2-3 min. Then add starchy water to thicken the sauce.
- Pour the sauce and bamboo fungus onto Cai Choy.
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