Photograph of the finished Gà hấp tứ quý chay

Vietnam · Nấm hấp tứ quý chay

Gà hấp tứ quý chay

35 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of King oyster mushrooms King oyster mushrooms 1.3 lb
  • Photograph of Dried Shiitake Mushrooms Dried Shiitake Mushrooms 8.5 oz
  • Photograph of Enoki mushrooms Enoki mushrooms 14.1 oz
  • Photograph of Straw mushrooms Straw mushrooms 1.1 lb
  • Photograph of Soft tofu Soft tofu 1.3 lb
  • Photograph of Soy sauce Soy sauce ⅓ cup
  • Photograph of Ginger Ginger 2.8 oz
  • Photograph of Cornstarch Cornstarch 1.7 oz
  • Photograph of Sesame oil Sesame oil 3 ¼ tbsp
  • Photograph of Spring onion Spring onion 2.8 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Soak the shiitake mushrooms for 20 minutes, then cut off the stems and reserve the soaking water for use as broth.
  2. 2 Slice the king oyster mushrooms into 1 cm thick rings and separate the enoki mushrooms into small bunches.
  3. 3 Arrange the four types of mushrooms in four separate corners around the block of soft tofu in the center.
  4. 4 Arrange each type of mushroom separately so that it retains its own texture; when mixed together, they create a unified flavor.
  5. 5 Pour the mushroom soaking water over the soy sauce and steam over high heat for 12 minutes.
  6. 6 Drain the liquid from the plate, boil it with cornstarch to make a sauce, then pour it back over the sauce and sprinkle with shredded ginger and green onions.

With an appliance

  • Microwave 31 min

    Replace step 5: loosely cover the plate of mushrooms and tofu and microwave at 700 W for 7 minutes, then rest for 2 minutes; the sauce in step 6 should be cooked separately.

Start cooking