Recipe: Ho See Fatt Choy 蠔豉髮菜 (Braised Dried Oysters with Mushrooms and Sea Moss)

As you know, the Chinese love having auspicious sounding dishes during Chinese New Year. Ho See Fatt Choy is a popular dish and is often served in Cantonese homes as fatt choy directly translates to "struck it rich" and ho see means "good things". It is a must-have dish for business owners as it symbolises a "successful prosperous business" for the new year.

For this dish, we usually use dried oysters that we get from Eu Yan Sang. To shorten the cooking time, soak the dried oysters in hot water for about 2 hours prior to braising. The dried oysters are then braised with tea mushrooms (which symbolises family unity) and then seasoned with mushroom sauce. You can serve this dish with blanched broccoli florets or lettuce. Finally, the fatt choy is crowned in the centre of the dish.

It's Renri人日today, so Happy Birthday everyone! For those who need yee sang inspiration, you can see these two recipes here and here.

Braised dried oysters with mushrooms and sea moss  蠔豉髮菜 (Ho See Fatt Choy)
Recipe by Baby Sumo
Preparation time: 10 minutes
Cooking time: 30 minutes
Serves 4

Ingredients
8 dried oysters, soaked with hot water for 2 hours
30 tea mushrooms, soaked for 2 hours and stalks removed
1 broccoli, cut into florets
A handful fatt choy
3 tbsp mushroom sauce
1 tsp chicken stock granules
2 tbsp cooking oil
3 cloves garlic
500ml water
1/4 carrot, julienned


1. In a pot, heat the oil over medium high heat. Add the garlic and saute for 2 minutes, until lightly golden, Add the mushrooms and saute for a further minute, then add dried oysters and water and bring to the boil. Once boiling, lower to a simmer and season with mushroom sauce and chicken stock granules. Cover and simmer for 20-25 minutes.

2. In a separate pot, bring a pot of salted water to the boil, then add the broccoli and blanch. Remove and set aside. Add julienned carrots, blanch and set aside.

3. Place fatt choy (sea moss) in a small bowl, then pour over hot water. Drain and set aside.

4. To assemble, place dried oysters in the centre, followed by mushrooms and broccoli. Top the fatt choy in the centre, and then pour over some of the braising sauce. Garnish with julienned carrots and serve.

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