Steamed chicken with black mushrooms, chestnuts, Goji and Ba-wang-hua. This dish was concentrated with lots of chicken and medicinal flavors.
 
I bought this yun-nan style clay pot when we were in Toronto's Chinatown. If you have followed my cooking posts, by now you must have cleared about my obsession towards cooking tools and cooking gadgets.

                    
I made total 4 mooncakes this year, each weights 170 grams. One of them broke after I took it off from the wooden mold. I had to throw it away.
 
So, these three are the only ones successed. There was lots of efforts had put in to make these mooncakes...
 
Made my own salty egg yolks, the process took total one and half month.
 
The special syrup which took me one and half hour to complete.
 
The lotus seed paste made from dried lotus seeds took me 4 hours to complete.
 
The dough wrap was the easiest part, took one hour.
 
The ratio of dough wrap to the filling is 2:8 which means 34 grams dough wraps 111 grams filling plus two egg yolks.
 
But all the efforts was worth for when Alan and I enjoyed those golden brown, rich and tender goodies the day after.

 
                
Clockwise: inside look, the homemade syrup, the wooden mooncake mold.
 
P.S. for a party a month later, I also made a patch of Shanghai style mooncakes, they were delicious and desired as well.

          
Bought a pair of fresh cut pork livers, I made us a full bowl of pork liver stir-fry. A humble yet delicious dish which I make quite often.