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[Lo Han Jai Tofu with Wood Ear Mushrooms] (Braised Vegetables & Tofu) & [Steamed Chicken with Enoki & Wood Ear Mushrooms] - Fortune-Bringing Recipes from the Fiery Chef, Kan Man-fuku! - Part 52

炎の料理人・金萬福 Official Channel

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Ingredients

About "Braised Vegetables and Tofu with Wood Ear Mushrooms & Steamed Chicken with Wood Ear and Enoki Mushrooms"

Featuring fresh wood ear mushrooms from Okinawa, this video showcases two dishes: 'Lo Han Jai Tofu with Wood Ear Mushrooms' (Braised Vegetables & Tofu), a vegetarian dish by the Fiery Chef Kan Man-fuku, and 'Steamed Chicken with Enoki & Wood Ear Mushrooms,' a classic Hong Kong home-style dish by Ah Go, owner of En-ya. The braised tofu is a healthy, meat-free dish made flavorful with dark soy sauce and thickened with a starch slurry. The steamed chicken is kept incredibly juicy by massaging it with Shaoxing wine and potato starch before steaming. Both dishes highlight the plump, crunchy texture of fresh wood ear mushrooms and pair perfectly with rice.

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Tips for Making "Braised Vegetables and Tofu with Wood Ear Mushrooms & Steamed Chicken with Wood Ear and Enoki Mushrooms"

  • Prep
    • Carefully trim the tough ends of the wood ear mushrooms with kitchen shears and cut them into bite-sized pieces.
  • Prep
    • Rehydrate the glass noodles in water beforehand.
  • Prep
    • Rehydrate the goji berries in water beforehand.
  • Prep (Braised Tofu)
    • Cut the thick fried tofu diagonally into 1.5 cm thick slices so it absorbs the flavors better.
  • Heat Control
    • Start stir-frying with the tougher vegetables like napa cabbage stems first, coating them in oil before adding the other ingredients.
  • Seasoning
    • Adding a small amount of dark soy sauce (Lao Chou) gives the dish a deep, rich color and flavor.
  • Finishing
    • Pour in a potato starch slurry (1:1 starch to water) to thicken, and finish with a drizzle of oil for a glossy sheen.
  • Prep (Chicken)
    • Butterfly the thick parts of the chicken thigh and cut into bite-sized pieces. Slice the gizzards vertically into thin strips.
  • Seasoning
    • Add all seasonings and potato starch, then massage well by hand to coat. The starch keeps the chicken incredibly juicy.
  • Cooking
    • Line a plate with napa cabbage leaves, spread the ingredients evenly on top, and steam over high heat for 15 minutes. The cabbage will absorb the flavorful juices.

Ingredients for "Braised Vegetables and Tofu with Wood Ear Mushrooms & Steamed Chicken with Wood Ear and Enoki Mushrooms"

34 items

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  • [BraisedVegetables and Tofu with Wood Ear Mushrooms (Serves 8)]
  • Freshwood ear mushrooms: 130g (Half portion: 65g)
  • Shiitakemushrooms: 4 (Half portion: 2)
  • Bokchoy: 1 head (Half portion: 1/2 head)
  • Broccoli:1/2 head (Half portion: 1/4 head)
  • Thickfried tofu (Atsuage): 2 blocks (Half portion: 1 block)
  • Carrot:1/3 (approx. 50g) (Half portion: 1/6, approx. 25g)
  • Napacabbage: 300g / 4 large leaves (Half portion: 150g / 2 large leaves)
  • Glassnoodles (Harusame): 100g (Half portion: 50g) *rehydrated in water (not included in measurement)
  • Vegetableoil: to taste
  • Chickenstock (or hot water): 400ml (Half portion: 200ml)
  • Chickenbouillon powder or chicken stock powder: 1 tsp (Half portion: 1/2 tsp)
  • Salt:1 tbsp (Half portion: 1/2 tbsp)
  • Sugar:1 tbsp (Half portion: 1/2 tbsp)
  • Soysauce: 1/2 tbsp (Half portion: 1/4 tbsp)
  • Oystersauce: 1 tbsp (Half portion: 1/2 tbsp)
  • Darksoy sauce (Lao Chou): a pinch (if available)
  • Potatostarch slurry: 1 tbsp (potato starch and water mixed 1:1) (Half portion: 1/2 tbsp)
  • [SteamedChicken with Wood Ear and Enoki Mushrooms (Serves 8)]
  • Freshwood ear mushrooms: 140g (Half portion: 70g)
  • Leek(or scallion): 1/2 (Half portion: 1/4)
  • Chickengizzards: 4 (approx. 100g) (Half portion: 2, approx. 50g)
  • Chickenthigh: 500g (Half portion: 250g)
  • Brownenoki mushrooms (or regular enoki): 1 pack, approx. 100g (Half portion: 1/2 pack, approx. 50g)
  • Gojiberries: approx. 30 (Half portion: approx. 15) *rehydrated in water (not included in measurement)
  • Ginger:2 large knobs (Half portion: 1 large knob)
  • Shaoxingwine (or cooking sake): 1.5 tbsp (Half portion: 0.75 tbsp)
  • Chickenstock powder: 1 tsp (Half portion: 1/2 tsp)
  • MSG(Ajinomoto) (or extra chicken stock powder): 1 tsp (Half portion: 1/2 tsp)
  • Salt:1 tsp (Half portion: 1/2 tsp)
  • Sugar:1 tsp (Half portion: 1/2 tsp)
  • Oystersauce: 2 tsp (Half portion: 1 tsp)
  • Potatostarch: 1 tbsp (Half portion: 1/2 tbsp)
  • Napacabbage (for lining the plate): to taste

How to Make "Braised Vegetables and Tofu with Wood Ear Mushrooms & Steamed Chicken with Wood Ear and Enoki Mushrooms"

  1. 1

    [Prep: Braised Vegetables and Tofu with Wood Ear Mushrooms]

  2. 2

    Carefully trim the tough ends of the fresh wood ear mushrooms with kitchen shears, then cut them into bite-sized pieces.

  3. 3

    Remove the stems from the shiitake mushrooms and cut the caps into thirds.

  4. 4

    Cut the bok choy, broccoli, and napa cabbage into bite-sized pieces.

  5. 5

    Cut the thick fried tofu diagonally into 1.5 cm (approx. 1/2 inch) thick slices.

  6. 6

    Peel and thinly slice the carrot.

  7. 7

    Rehydrate the glass noodles in water (not included in measurement).

  8. 8

    [Cooking: Braised Vegetables and Tofu with Wood Ear Mushrooms]

  9. 9

    Heat a wok over high heat, coat with vegetable oil, and begin stir-frying the napa cabbage, starting with the tough white stems.

  10. 10

    Once the cabbage is coated in oil, add the wood ear mushrooms, rehydrated glass noodles, carrot, and shiitake mushrooms, and stir-fry.

  11. 11

    Pour in the chicken stock (or hot water), add the thick fried tofu, bok choy, and broccoli, and simmer over high heat.

  12. 12

    Season with chicken bouillon powder (or chicken stock powder), salt, sugar, soy sauce, and oyster sauce.

  13. 13

    Add a small amount of dark soy sauce to give the dish a rich, deep color.

  14. 14

    Once the vegetables are tender and the flavors have melded, pour in the potato starch slurry to thicken the sauce.

  15. 15

    Drizzle a small amount of oil at the end for a glossy finish, then turn off the heat.

  16. 16

    [Prep: Steamed Chicken with Wood Ear and Enoki Mushrooms]

  17. 17

    Trim the tough ends of the fresh wood ear mushrooms with kitchen shears and cut them into bite-sized pieces.

  18. 18

    Thinly slice the leek (or scallion) diagonally.

  19. 19

    Slice the chicken gizzards vertically into thin strips.

  20. 20

    Butterfly the thick parts of the chicken thigh, then cut into bite-sized pieces.

  21. 21

    Julienne the ginger.

  22. 22

    Rehydrate the goji berries in water (not included in measurement).

  23. 23

    [Cooking: Steamed Chicken with Wood Ear and Enoki Mushrooms]

  24. 24

    In a bowl, combine the wood ear mushrooms, chicken thigh, gizzards, leek, brown enoki mushrooms, goji berries, and ginger.

  25. 25

    Add the Shaoxing wine, chicken stock powder, MSG, salt, sugar, oyster sauce, and potato starch. Massage well by hand to thoroughly coat the ingredients.

  26. 26

    Line a plate with napa cabbage leaves, then spread the massaged ingredients evenly on top.

  27. 27

    Place the plate in a steamer, cover, and steam over high heat for about 15 minutes.

  28. 28

    Once steamed, it is ready to serve. Enjoy the dish along with the napa cabbage at the bottom, which has absorbed all the rich, flavorful juices.

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Detailed Commentary on "Braised Vegetables and Tofu with Wood Ear Mushrooms & Steamed Chicken with Wood Ear and Enoki Mushrooms"

* Content organized by topics from the video.

A Thank-You Letter and Fresh Wood Ear Mushrooms

The Fiery Chef, Kan Man-fuku, appears wearing a chef's coat adorned with a gold 'Kan' logo, a gift from his close friend Egashira 2:50. The video is filmed at the familiar Hong Kong restaurant 'En-ya.' While celebrating a reunion with the owner, Ah Go, and his wife, the wife brings out a large cardboard box. It is from Mr. Nakama of Kitanaka Farm in Okinawa, who previously collaborated with them. The letter shares the wonderful news that thanks to the recipes Chef Kan and the team created, their wood ear mushrooms have become a highly popular local specialty, helping them recover from typhoon damage and consistently sell out. Additionally, concerned that Chef Kan had been looking tired lately, Mr. Nakama sent a batch of magnificent fresh wood ear mushrooms to help him regain his energy. Deeply moved by this warm gesture, everyone decides to use these mushrooms to create some exquisite dishes.

Traditional Temple Food and Home Cooking

The fresh wood ear mushrooms from Mr. Nakama are thick and glossy, with their high quality obvious at a single glance. Chef Kan shares a touching story about how Mr. Nakama first started cultivating these mushrooms to help cure his son's constipation. To make the most of this fresh ingredient, Ah Go decides to make 'Steamed Chicken with Wood Ear and Enoki Mushrooms,' a nostalgic home-style dish he ate often as a child. Meanwhile, Chef Kan decides to prepare 'Lo Han Jai Tofu with Wood Ear Mushrooms,' a traditional vegetarian temple dish containing no meat or seafood. Chef Kan smiles and says, 'My motto is to make dishes that are simple, cheap, delicious, and healthy.' With high expectations for each other's creations, they lively begin cooking.

Prepping the Hearty Vegetable and Tofu Braise

They begin preparing the first dish, 'Braised Vegetables and Tofu with Wood Ear Mushrooms.' Along with the star ingredient, fresh wood ear mushrooms, the dish features broccoli, carrots, shiitake mushrooms, napa cabbage, bok choy, glass noodles, and thick fried tofu. Chef Kan advises, 'You can use any vegetables you like.' For prep, they first carefully trim the tough ends of the wood ear mushrooms with kitchen shears and cut them into bite-sized pieces. Next, they remove the stems of the shiitake mushrooms and cut them into thirds, then chop the bok choy, broccoli, and napa cabbage into bite-sized pieces. The thick fried tofu is cut diagonally into 1.5 cm thick slices to help it absorb the flavors, and the carrot is peeled and thinly sliced. Chef Kan jokes, 'If you want to add meat or shrimp, go ahead. If you have the money, you can even throw in Chateaubriand!' bringing laughter to the kitchen.

Authentic Braise with Bold Wok Skills

It's time to cook. Chef Kan heats up the wok over high heat, coats it with vegetable oil, and starts by stir-frying the napa cabbage stems, which take the longest to cook. Once they are coated in oil, he tosses in the wood ear mushrooms, rehydrated glass noodles, carrots, and shiitake mushrooms. He then pours in the chicken stock and adds the thick fried tofu, bok choy, and broccoli, bringing it to a rapid boil over high heat. For seasoning, he uses chicken bouillon, salt, sugar, soy sauce, and oyster sauce. To give the dish a beautiful finish, he adds a splash of dark soy sauce (Lao Chou) for a deep, rich color. Once everything is tender and the flavors have melded, he pours in a potato starch slurry to thicken the sauce and finishes with a drizzle of oil for a glossy sheen. With his dynamic wok skills, the mouthwatering braised dish is ready in no time.

Prepping Premium Ingredients for Steamed Chicken

Next, they move on to preparing the second dish, 'Steamed Chicken with Wood Ear and Enoki Mushrooms,' handled by Ah Go. The ingredients include fresh wood ear mushrooms, chicken thigh, goji berries, chicken gizzards, leek, ginger, brown enoki mushrooms, and napa cabbage to line the plate. Chef Kan explains that wood ear mushrooms grow very differently in summer versus winter, with the winter ones being even thicker and darker. For prep, they trim the tough ends of the wood ear mushrooms with shears and cut them into bite-sized pieces. The leek is thinly sliced diagonally, and the gizzards are sliced vertically into thin strips. The chicken thigh is butterflied at its thickest parts and cut into bite-sized pieces. Ah Go happily shares, 'I love beer, so I added gizzards to make it a great bar snack.' He then adds a generous amount of julienned ginger, which pairs perfectly with chicken, into the bowl.

Massaging and Steaming to Lock in the Umami

All the chopped ingredients are placed in a bowl for seasoning. They add Shaoxing wine, chicken stock powder, MSG, salt, sugar, oyster sauce, and potato starch, then massage everything thoroughly by hand to coat the meat and vegetables. Adding potato starch locks in the chicken's moisture, keeping it juicy and binding all the rich flavors together. Next, they line a plate with napa cabbage leaves and spread the seasoned ingredients evenly on top. This is placed in a steamer, covered, and steamed over high heat for about 15 minutes. While waiting, Chef Kan and Ah Go strike playful poses for the camera, keeping the atmosphere warm and cheerful as they wait for the dish to finish cooking.

Authentic Hong Kong Flavors! A Delightful Tasting

With the dishes ready, it's finally time to taste them. For this episode, a crew from the Hong Kong TV station 'Viu TV' is filming behind the scenes, and host Colin Chan joins them as a guest taster. They start with the braised vegetables and tofu with wood ear mushrooms. Upon tasting the fresh wood ear mushrooms, Colin is amazed by their wonderfully plump and crunchy texture. The steamed chicken is also a hit, with the savory chicken and aromatic ginger blending perfectly. Colin praises it highly, saying, 'I'm so happy to eat 100% authentic Hong Kong home cooking right here in Japan!' Furthermore, everyone agrees that the napa cabbage at the bottom of the plate, which absorbed the concentrated juices of all the ingredients, is an absolute masterpiece. To wrap up, everyone shouts 'Success!' together with big smiles.

About 炎の料理人・金萬福 Official Channel

炎の料理人・金萬福 Official Channel

炎の料理人・金萬福 Official Channel

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TSUNAGARI MEO｜月額5,000円でGoogleクチコミが自然に増えるMEO対策ツール