In today’s post, I am delighted to introduce you to guest writer Sue Sing Lim, MS, RD who is originally from Kuala Lumpur, Malaysia. Ms. Lim is in charge of recipes and menus for a multi-ethnicities adult community center that provides adult daycare and homecare services to seniors in the Atlanta area. She studied dietetics/nutrition at the University of Minnesota, and is an expert on Malaysian and Chinese cuisine. Ms. Lim shares a favorite Malaysian recipe made with chicken drumsticks and black fungus mushrooms. Note: You can purchase dried black fungus mushrooms in most Asian grocery stores or on line. If you have trouble finding this ingredient, please write to me at Barbara@secondactkichen.com and I will help you locate a source.
Chicken and Black Fungus Mushrooms
by Sue Sing Lim, MS, RD
This is one of my favorite dishes that my mom cooks for me. I always ate this dish when I was back in Malaysia, whenever my mom bought dried fungus. She thought black fungus was very healthy and so prepared all kinds of black fungus dishes for our family. I remember vividly when she visited me to attend my graduation ceremony in the United States when she cooked me this dish and I instantly felt like I was home. (She flew all the way from Malaysia to the United States by herself to attend my graduation!) This is why I want to highlight this dish.
It is a very simple dish yet nutritious. Black fungus is a type of food that Chinese people typically eat. It is low calorie and high in fiber. Black fungus has many other functions claimed by Chinese medicine, yet I do not know much about these properties and won’t include a discussion of them here. Regardless, black fungus is very commonly eaten by Chinese people and is important for this dish.
Chicken and Black Fungus Mushrooms (serves 4)
- 2 cloves garlic
- 4 chicken drumsticks
- 2 Tbsp cornstarch
- 2 Tbsp low sodium soy sauce
- 1 cup wet black fungus (approximately 0.25 cup of dried black fungus)
- salt, to taste (omit, if following low salt diet)
1. Place dry fungus in a small bowl.
2. Cover them with water and allow them to soak for approximately 10 minutes.
3. Peel the garlic cloves.
4. Remove the skin from the chicken drumsticks. Place the drumsticks in a large pot of water and heat until boiling. Once the water has boiled, remove the chicken immediately and discard the water.
5. Place the chicken drumsticks, wet black fungus and garlic back into the large pot and just cover the ingredients with water. Heat until boiling.
6. When the water boils, reduce the heat and continue to simmer for another 30 minutes
7. Mix the soy sauce and cornstarch together in a small bowl. When it is a smooth paste, stir it into the chicken/black fungus mixture and heat gently.
8. Season with additional salt, if desired.
9. Serve with rice.
Approximate nutrition information per serving (no added salt): 170 calories; 6 grams fat; 1.5 grams saturated fat; 0.03 grams transfat; 125 mg cholesterol; 380 mg sodium; 6 grams carbohydrate; 1 gram dietary fiber; 24 grams protein.
Sue Sing Lim, MS, RD is in charge of recipes and menus for a multi-ethnicities adult community center that provides adult daycare and homecare services to seniors in the Atlanta area. She is an expert on Malaysian and Chinese cuisine.