Braised Konjac with Dried Shrimps

Braised Konjac with Dried Shrimps

　　About 1 jin (approximately 500g; as shown in the picture, this amount is roughly one jin) of konjac, cut into 1 cm cubes (it’s soft and slippery, so not easy to cut—cutting into smaller pieces helps it absorb flavors better). First, blanch it in water (preferably tea water) to remove the raw alkaline taste and also add a hint of tea aroma. Drain and set aside.

About 15 thick-stemmed Chinese chives, washed and cut into 1 cm lengths. 1–2 slices of ginger, julienned.

1 tablespoon of dried shrimps, rinsed, then soaked in water until softened and drained. About ten goji berries, rinsed clean.

Heat oil in a wok over low heat, add the julienned ginger and dried shrimps, and stir-fry until fragrant. Turn the heat to high, add chicken broth (enough to cover the konjac; if unavailable, use water with some chicken bouillon), an appropriate amount of salt (dried shrimps are slightly salty, so adjust to taste—try it first), then pour in the blanched konjac. Bring to a boil over medium heat, then simmer over low heat for about 10 minutes. When the konjac turns lighter in color, add the chopped chives, goji berries, and a dash of pepper. Cook until the chives are tender, then drizzle with a little sesame oil before serving.

Konjac tastes better when braised longer. Don’t add the chives too early, or they’ll lose their fragrance and freshness. The dish has a deliciously savory flavor, light and refreshing, and can be served as a main dish.