Braised Mushroom


It’s a must for our family to have this dish during CNY. When I got married to my husband in 1999, it was my FIL cooking this dish and I will prepare the Reunion Dinner. I learnt this dish from my FIL.

It’s fairly easy to cook this dish but the preparation work is long and require effort. The mushroom need to be soaked for a day before it was cooked. I also need to thoroughly wash the mushroom before I throw them into the pot. And the mushrooms need to cook for a day before it being served.

In the early years, we use all fresh ingredients (Chicken bone for chicken stock and light soya and dark soya sauce and some spices) to braise the mushroom but when the eye sight of my FIL getting poorer, he switch to using the chicken stock that we can buy from the supermarket and the Braising Sauce from Tai Hua.


Without further ado, here’s the recipe and the cooking method.


1 packet of mushroom (Big)

Half a bottle of Tai Hua Braising Sauce

2 packets of Chicken Stock

3 cloves of Garlic


  1. Prepare the mushroom 2 days in advance. Soak and wash thoroughly before cook.
  2. Cook the mushroom with a packet of chicken stock. Boil for an hour or before the stock dry up.
  3. Add the braising sauce to taste and another half a packet of chicken stock. Boil.
  4. Soak for a night.
  5. Add another half packet of chicken stock and the braising sauce. Boil and taste before served.

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