Cloud-Ear and Red Date Braised Free-Range Chicken

Why people make this dish

Nourilo picked up some destemmed cloud-ear fungus at the dried-goods shop — small, plump after soaking, soft and tender, lovely whether steamed or braised. Cloud-ear is a kind of black wood-ear, traditionally valued for nourishing blood and qi and for being soothing; in food therapy people like to add wood-ear to soups and dishes regularly. Braised with free-range chicken and red dates, it makes a fresh, tasty homestyle dish that is traditionally enjoyed for nourishing blood and the complexion — and it’s friendly for young and old alike.

Method

1. Soak the cloud-ear fungus until soft and wash it; pit and slice the red dates; chop the chicken into pieces.
2. Heat oil and fry the ginger slices until fragrant; add the chicken and pan-fry until lightly browned.
3. Add the cloud-ear and red dates and toss; splash in a little wine.
4. Add seasoning and water, then braise for about 12 minutes until the sauce is thick.
5. Stir in the spring onion whites and plate up.

Nourilo’s Tips

For a lighter, even healthier version, steam it instead: marinate the chicken pieces briefly in light soy and seasoning, add the soaked cloud-ear, red dates, ginger and spring onion, a little cooked oil, toss, and steam for 15 minutes. Delicious.