This is another dish for my sister. Being a vegetarian dish, the simple ingredients and cooking methods give it a refreshing overall impression.
This recipe is taken from the magazine Famous Cuisine March/April 2007 issue number 43:
8 fresh Chinese mushrooms
5 pieces vegetarian chicken ( I used 250 g)
6 fresh ginger slices
1.5 bowls (375ml) water
8 pepper corns
1 small piece dried tangerine peel
1 tsp salt
0.5 tsp sesame oil
(in addition, I used 1 tsp of mushroom extract powder)
1. Peel the carrot and radish, rinse and cut into triangular pieces, keep them aside.
2. Heat up 1 tbsp oil in the clay pot to fry ginger slices till fragrant, add in carrot, radish and vegetarian chicken pieces, stir-fry briskly until aromatic.
3. Pour in water and seasoning, once boiled, reduce to low heat, simmer until the radish and carrot pieces are tender. Next, place in fresh mushrooms and comtinue simmer for further 10 minutes. Dish up and serve at once.