Page 5 - BACGG CNY Flipbook V2 03032021
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                         Chicken broth – heated and enough to cover 1/3 of Jai contents in the pot
                          before if is cooked down. Reminder you are also using the mushroom
                          liquid.
                         Canola Oil


                   Cooking Jai
                         Using a large stock pot, pour in oil and heat till hot.
                         Add bowl of mixed condiments and sauté in hot oil.
                         Add mushroom liquid – previously used to rehydrate the Chinese Dried
                          Mushrooms. Be sure to filtered this liquid to remove any grit.
                         Add Vermicelli – presoaked following instructions on package.
                         Keep stirring and mixing as your next ingredients.
                         Add 2 cans Mushrooms (drained and discard liquid from can)
                         Add 3 cans Gingko Nuts (drained and discard liquid from can)
                         Add hot Chicken broth to just cover contents already in pot.
                         Add Wood Ears (rehydrated, washed and hard stem removed)
                         Add Fried Tofu (pressed dry to remove water and oil)
                         Add 6 Hung Joe (dry red jujubes, washed)
                         Add rehydrated Chinese Mushrooms (cut large mushrooms to your size
                          preference.)
                         Add 1 jar Peanut Gluten
                         Add 1 can Cha’i Pow-Yu Gluten (companion Brand) braised gluten with
                          Seitan tidbits
                         Add 1 can Lo Han Chai Gluten (Companion Brand) assorted oriental
                          vegetables with gluten
                         Add Napa Cabbage (cut to bite size)
                         Mix all ingredients well and bring to a boil.
                         No need to add salt because the canned the condiments and canned
                          items has enough salt to flavor this dish.


                                                The jai will taste even better the next day. If you cook
                                                in the morning, let it cool completely, and put it in the
                                                refrigerator in the evening to let the flavor mature.


                                                Although dried oysters are traditional, they were
                                                omitted due to food allegories. Plus oysters imparts a
                                                very strong flavor to the jai which changes the taste
                                                versus an all vegetarian recipe.

                   May Chan’s comment, “No measurements. Create your own dish. Chinese do
                   not follow set ingredients or the same way of cooking. Everyone cooks differently,
                   that’s why the world is round and not square. Round is very equal with one line in
                   a circle.”


                   Recipe shared by May Chan and Ron Chan
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