Ingredients:
2 dried Monkey head mushrooms
Moderate ginger slices and onion segments
2 bowls of chicken stock, preferably homemade
Condiments: A chunk of curry and moderate yellow wine
Steps:
1. Soak Monkey head mushrooms for a day ahead of time till soft, remove the bottom portion and then rinse off to remove all impurities.
2. Tear Monkey head mushrooms into chunks, go bleaching in boiling water mixed with a few ginger slices for 10 minutes. Then ladle out and set aside.
3. In a wok, drizzle it with moderate olive oil, once hot, drop in ginger slices and stir till fragrant, then let Monkey head mushroom chunks join in, dump with 2 bowls of chicken stock and bring into a boil.
4. Combine with a chunk of curry and heat up till melted, then maintain the heat till the dish is evaporated. Serve.