Page 27 - BACGG CNY Flipbook V2 03032021

Recipe Page 2 of 2

Seasoning Mixture for Jai (Mix these 5 ingredients together in a bowl.)
1 Tbsp Chinese Whiskey or Wine
¼ cup Soy Sauce
2 Tbsp. Oyster Sauce
4 cakes of Foo Yue (Fermented Bean Cake or Nom Yue)
1 piece of Fresh Ginger Root, 2-inch chunk. Sliced and Slapped flat with cleaver.
1 can chicken broth
Cooking oil
Salt

In a big pot, heat the pot till hot, then coat bottom of pot with oil. Add 2 tsp of salt;
add Ho See, Foo Jook, Mushrooms, Bamboo shoots, Hung Joe, Bok Gwa and
stir fry for 3 – 5 minutes. Next add soaking juices from mushrooms. Add clear
chicken broth or water if none. Slightly covering mixture and cook for a few
minutes.

Add the seasoning mixture. Stir frequently, then add Fun See and cook for 10
minutes more. DO NOT overcook Fun See. Taste. If desired, you can add
oyster sauce or foo yue. Add Gum Jum Choy, Wun Yee, Mah tai, Dow Foo Pok.
Add Chinese Cabbage and cook another 10 minutes. Toss ingredients
occasionally while cooking.

Recipe shared by Gail Chong Megdadi