Gingery Chicken-Mushroom Mouthfuls
Source of Recipe
the web
List of Ingredients
20 Dried black shiitake mushrooms, each about 1-3/4 inches (4 cm) in diameter (total 2 oz/60 g)
2 cups Warm water
1/2 lb Ground chicken (about 2 skinless breasts)
2 tbsp Finely chopped green onion
6 Water chestnuts, finely chopped
1 tbsp Dry sherry
1 tbsp Light soy sauce
1 tsp Cornstarch
1/2 tsp Finely chopped fresh gingerroot
1/4 tsp Granulated sugar
1 tbsp Vegetable oil
2 tbsp Oyster sauce
Fresh coriander leaves
Recipe
In bowl, combine mushrooms and water; weigh down, if necessary, and soak for 30 minutes or until caps are softened. Drain, reserving 1/2 cup (125 mL) of the soaking liquid. With sharp knife, cut off stalks where they join caps (reserve stalks for future use to flavour soup).
Meanwhile, in another bowl, mix together chicken, onion, water chestnuts, sherry, soy sauce, cornstarch, gingerroot and sugar; blend well. Divide mixture into 5 parts, each portion filling 4 mushrooms. Set bowl of cold water nearby for dipping hands when working with sticky filling. With spoon, fill mushroom caps, rounding stuffing smoothly with fingers or spoon.
Smear oil over bottom of skillet large enough to hold mushrooms in single layer; arrange mushrooms filling side up in skillet. Fry over high heat for 30 to 40 seconds or just until sizzling. Pour reserved mushroom soaking liquid into skillet; cover and bring to boil. Reduce heat and simmer gently for 3 to 5 minutes or until filling is firm and has turned white.
Uncover and drizzle oyster sauce over chicken filling. Increase heat to medium-high and cook, basting constantly with bulb baster, until filling and mushrooms are glazed and liquid has almost evaporated.
Transfer to warmed platter; pour any pan juices over. Decorate with coriander and serve immediately.
Makes 20 appetizers.
|
|
member logon
