Braised Gluten Lion Head And Shiitake Mushroom

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Easy cooking, not-too-time-consuming and super satisfying, braised gluten lion head with shittake mushrooms (金玉满堂 ) are a special-occasion dinner dish and our top go to method for making them is by using an all-in-one multi-cooker.
What is a gluten-lion head? You might ask. It’s actually just wheat flour dough. It is sometimes used as a meat substitute in Malaysian Chinese cooking because it can absorb sauces well and has a wonderful chewy texture. Not to mention, kids and older folks love this classic dish very much. It’s the type of dish that demands for generous amounts of rice. It also goes well with other dishes like chicken, sweet and sour fish and stir-fried prawns.
In this fuss-free recipe by Sidney Kan, we explore how easy it is to make this classic recipe that is typically served during special occasions like Chinese New Year. This recipe uses Philip Premium Collection All-In-One Multicooker – because we want to save time and we want to make sure all those lovely flavors are infused in the dish. Note to our vegan friends, this is non vegan and very seafood-y.
Ingredients You will need to prepare and divide the ingredients as follows:
Ingredients A
200gm minced chicken 8 gluten balls 2 cooked salted egg yolks (each cut to quarters) 1 piping bag Ingredients B
2 teaspoons oyster sauce 2 teaspoons supreme soy sauce 1/2 teaspoon sesame oil 1/2 teaspoon chicken powder A dash of white pepper Ingredients C
8 pcs pre-soaked mushrooms6 pcs pre-soaked dried oysters fatt choy (black moss)ready-to-use sea cucumber (optional) pre-cooked sliced sea snail (optional) ready-to-use abalone (optional) Ingredients D
1/2 tablespoon chopped garlic 1 tablespoon chopped onion 2 tablespoons oil 2 tablespoons oyster sauce 2 tablespoons supreme soy sauce 1/2 teaspoon sesame oil 1/2 teaspoon chicken powder 1/2 cup water A dash of white pepper
Method
Mix all the items in Ingredient B with the minced chicken, and leave it aside in the fridge for an hour. Make a hole in each gluten ball. Stuff in one quarter of a salted egg yolk into the gluten ball. Place the minced chicken into the piping bag and pipe it into the gluten balls. Select steam mode to cook the gluten balls in the Philips All-In-One Multicooker and set aside. Heat up the Multicooker using the sauté mode. Add oil and sauté onions and garlic. Add shiitake mushrooms, sea snail and dried oysters. Add sesame oil and fry until fragrant. Add the rest of the items from the Ingredient D section. Close the cover and seal the valve. Reset to steam mode and set timer to 25 min. When the time remaining is 8 min, select the add ingredient mode to release pressure.Once pressure is released, open the lid and add the sea cucumber and abalone.Close the lid and the Multicooker will continue cooking for the remaining time.Once done, open the lid, select sauce thickening mode to thicken the sauce with 2 tablespoons of corn starch water. Add the stuffed gluten balls to the dish.Serve. If you grew up in a Malaysian Chinese household, you will find it hard to find anything that will beat this classic dish with its earthy flavors and its succulent fall-apart sea cucumber. Braising everything together means that all the ingredients are slow cooked to juicy perfection. It’s no wonder why the kids and older folks love this. We hope you enjoy making this dish, please hashtag #butterkicap and pop us a message on our Instagram or Facebook to let us know how you are doing.

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