It's best to start soaking the mush­rooms the day before. Good dried mushrooms have large, thick caps that need time to hydrate fully, or else you will have a hard, dry part in the centre.

Nadia Liu Spellman explains that dried mushrooms are often the best fit for many Chinese recipes. In addition to their longer shelf life, Spellman says that they offer "a unique meaty texture and ...

Chinese ham is heavily salted then air-dried, so it's dense and flavourful. For the stock, buy the cheaper scraps and bones, but for cooking with the abalone, pick a nice, tidy piece.

The third choice of this series on dried food looks at dried shiitake mushrooms. Its rich umami ... a restaurant in Tokyo’s Yoyogi Uehara offering Chinese home cooking. Midori Kasai is a ...

His Poon Choi for instance, contains stewed dried oysters, abalone, sea cucumber and black mushroom with Chinese cabbage in a golden broth. Dried abalone is thought to promote eye health and ...

Soak the Chinese dried mushrooms in warm water to soften them (for 20 to 30 minutes). Squeeze any excess water out of the mushrooms and thinly slice. Finely slice the Chinese cabbage, white radish ...