Soaking Dried Bracken Ferns
Method One: Traditionally, fresh bracken ferns are soaked in rice water to remove bitterness; dried bracken can be treated similarly. Alternatively, soaking in plain water with a pinch of white sugar also yields good results.
Method Two: Dried bracken ferns require soaking to remove impurities and bitterness, softening them.First, rinse the dried ferns thoroughly several times to remove sand and impurities. Then soak them in clean water for 8 hours. After 8 hours, do not discard the water. Bring it to a boil in a pot and simmer for 5 minutes. After boiling, leave the water in the pot and continue soaking the ferns for another 12 hours. They are then ready for use. Any leftover soaked ferns can be frozen in the refrigerator for later use.
Method Three: Blanch in boiling water before soaking. After 24 hours, trim off any tough parts, then boil in fresh water for 15 minutes. Naturally sun-dried fern shoots may contain dust or small impurities, so rinse thoroughly twice with warm water before soaking.For stir-frying, soak in water around 50°C (122°F). Ensure the water fully submerges the dried ferns for thorough rehydration. If the water cools during soaking, replace it once. In Enshi, Hubei, we typically soak them overnight before cooking.changing the water once with hot water. We eat them the next day at noon or in the afternoon. The soaking time must be longer; otherwise, the dried ferns won't expand properly. If stewing or making soup, simply rinse them clean with warm water, cut into small pieces, and add directly to the pot for cooking. The ferns will absorb a small amount of water as they expand, so add a little extra water when cooking.
How to Prepare Dried Bracken Ferns
Dried bracken ferns must be soaked before cooking. Once rehydrated, they are ready for preparation. Our culinary experts recommend various cooking methods: soups, stir-fries, boiling, or stewing.
Comprehensive Recipes for Dried Bracken Ferns
Korean-Style Stir-Fried Bracken Ferns
Method:
Step 1: Soak the dried bracken ferns. Soaking removes impurities and bitterness while softening the ferns. Rinse them thoroughly several times to remove sand and debris, then soak in clean water for 8 hours.After 8 hours, retain the soaking water. Bring it to a boil in a pot and simmer for 5 minutes. Keep the water in the pot and continue soaking the fernbrake for another 12 hours. Once ready, drain and set aside. Any leftover soaked fernbrake can be frozen for later use.
Step 2: Cut the fernbrake into sections.Prepare chopped scallions, minced garlic, cooking oil + sesame oil, soy sauce (dark soy sauce + a pinch of salt). Stir-fry all ingredients together in a pan for 5 minutes. If the mixture becomes too dry during cooking, sprinkle a little water, but ensure it's stir-fried dry by the end. Add sesame seeds to finish.
Braised Pork with Dried Bracken Ferns
Ingredients: Bracken ferns, ginger, dark soy sauce, chicken bouillon, cooking wine, pork belly
Method: 1. Soak dried bracken ferns for 24 hours, rinse, and cut into sections. 2. Slice pork belly and ginger. 3. Heat a small amount of oil in a pan, add pork belly and ginger slices, and stir-fry until fragrant.4. Stir-fry until both sides are golden brown. 5. Add two spoonfuls of Lee Kum Kee Oyster Sauce. 6. Add one spoonful of dark soy sauce and two spoonfuls of cooking wine, stir-frying with the pork to coat evenly. 7. Add the fern shoots and stir-fry together for about 2 minutes. 8. Season with salt to taste. 9. Add enough water to cover about one-third of the fern shoots, then simmer over medium-low heat.10. After about 10 minutes, uncover, sprinkle a small amount of chicken bouillon powder, stir well over high heat to reduce the sauce, then garnish with minced garlic.
Dried Bracken with Pork Rind
Ingredients: Dried bracken, pork rind, ginger, garlic, light soy sauce, salt.
Method: 1. Soak dried bracken for 2 hours, then cut into sections; 2. Prepare pork rind and steam in a pressure cooker or pot;3. Peel and slice ginger and garlic; set aside. 4. Sauté ginger and garlic in oil until fragrant, then add light soy sauce. 5. Add pork skin and fern shoots, stir-fry. 6. Season with salt and water, simmer until liquid reduces.2 scallions, 2 chili peppers, oil as needed, glutinous rice wine as needed, salt as needed, soy sauce as needed.
Method: Soak dried bracken in boiling water for 20 minutes, then soak in the same water for at least half a day until tender enough to tear by hand. Fresh bracken can be used directly. Slice pork, tear bracken by hand, and cut scallions and chili peppers into sections.Heat a wok without oil. Stir-fry the fernbrake until dry. Add half a bowl of water and salt, simmer for a few minutes (this helps the fernbrake absorb flavor), then stir-fry until the liquid evaporates. Remove the stir-fried fernbrake and set aside. Heat oil in a clean wok. Sauté the chili peppers until fragrant. Add the pork and stir-fry. Season with salt and glutinous rice wine. Cook until the pork is golden brown on both sides.Add the stir-fried bracken, a splash of water, and soy sauce. Simmer for two minutes until the sauce thickens slightly. Stir in the garlic shoots and toss briefly.>Once ingredients are prepared, proceed with the dried fern preparation: 1. Soak dried fern in warm water until softened, drain thoroughly, and cut into 1-inch segments. 2. Soak sweet potato noodles in warm water until no hard core remains, rinse under cold water, drain, and set aside.3. Slice the pork belly into thick pieces and set aside. 4. Heat a wok over high heat, then add the pork belly and dry-fry over low heat. 5. Once most of the fat has rendered, stir-fry the scallions, ginger, and dried red chili peppers until fragrant. 6.Add dried bracken and stir-fry over high heat for 2 minutes. Deglaze with cooking wine, light soy sauce, and a pinch of sugar. 7. Add the starch noodles, a spoonful of pork rib broth, and enough hot water to cover. Bring to a boil over high heat. 8. Reduce to medium heat and simmer slowly. When the broth has reduced by half, season with salt to taste. 9. Once the broth has mostly evaporated, add a small amount of MSG for flavor. Sprinkle with chopped scallions and serve.
Stir-Fried Dried Bracken with Preserved Pork
Ingredients: 1 handful dried bracken 1 piece preserved pork 1 tbsp Pixian chili bean paste Sugar Salt Broth Soy sauce Scallions MSG (to taste)
Method:1. Soak fern shoots in warm water beforehand. Rinse thoroughly, then blanch in boiling water for about 5 minutes. Drain and cut into 3cm segments. 2. While blanching the fern shoots, pan-fry the cured pork belly over low heat. Once the fat renders and turns golden brown with curled edges, remove and set aside.3. Heat the oil in the wok until it reaches 60% heat. Stir-fry the scallion segments until fragrant, then add the bracken segments and stir-fry. Add the fried cured pork belly, a spoonful of Pixian chili bean paste, a small spoonful of soy sauce for color, and a small spoonful of sugar. Mix well. Add an appropriate amount of broth and cook over high heat until the liquid reduces. Finally, season to taste with salt and chicken bouillon powder.Editor's note: Preserved pork is inherently salty, so use bean paste and soy sauce sparingly. If the flavor seems too strong, omit soy sauce and salt. A small amount of broth helps the dried fern stems absorb flavor better and creates a richer final taste. If broth isn't available, substitute with water—use only 2-3 tablespoons.