For this recipe that my Mum taught me, I reinvented it to add in figs & carrot because a dish with pure meat ingredients does scare me a little bit. (I want to reduce the risk of getting cancers as well. :p) Also, I intended to braise it with chestnuts but couldn't find them in my fridge so figs came in. I thought that they would add some sweetness & layers of flavours into the dish and do the same job that chestnuts would.
1 carrot, skinned and chopped in chunks
16 Chinese dried mushrooms, soaked into water with sugar to soften and stalks removed (retain the water)
10 Fresh Figs, washed
1 thumb of ginger, peeled & sliced
3/4 tbsp of dark soy sauce
1 tbsp light soy sauce & oyster sauce
small handful of wolfberry fruit, washed & drained
Parsley for garnishing
Marinate drumlets for 30 mins using:
1 tbsp of light soy sauce
some white pepper
some sesame oil
a dash of oyster sauce
1 tbsp of Chinese cooking wine (绍兴酒)
- Fry ginger with sesame oil till fragrant.
- Fry drumlets, abt 2 mins.
- Saute the mushrooms, figs & carrots for 1 min.
- Add in the water retained from the mushrooms & additional water if required to cover the vegetables.
- Add in the oyster & light soy sauce, simmer for 15mins.
- The liquid in the pot should be lesser than half and is thick.
- Add in light soy sauce/salt if you like.
- Garnish with wolfberry fruit & parsley.
- Serve with rice.
Figs & Health
Figs are one of the highest plant sources of calcium and fiber. According to USDA data for the Mission variety, dried figs are richest in fiber, copper, manganese, magnesium, potassium, calcium, and vitamin K, relative to human needs. Also, they have a laxative effect and contain many antioxidants.
In one study, a 40-gram portion of dried figs (two medium size figs) produced a significant increase in plasma antioxidant capacity.