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 Soak silver ears in warm water
until soft . Wash well and remove
the stems . Discard any discolored
pieces.
- Skin and bone the chicken breasts,
mince into a pulp and mix with
the 4 egg whites and 3 oz of the
oil to make a paste.
- Divide the silver ears into
20 equal portions. Spoon a bit
of the chicken paste one each
to resemble a white peony. Place
on a heat-proof dish.
- Beat the whole egg. Heat the
remaining oil in a wok over medium
heat. Pour in the egg and swirl
the wok to made a thin pancake,
cook until just dry (about 15
seconds), remove, and cut into
shreds. Sprinkle on the chicken
" cores" of the fungus " peonies"
. Place the dish of silver ears
in a steamer and steam for 5 minutes.
Remove and set aside.
- Drop the tomato in boiling water
for 30 seconds. Remove, drain
and peel. Cut out the stem end,
then make 3 vertical cuts, being
careful to leave the tomato segments
linked at the bottom. Spread the
wedges apart to resemble a red
peony, and place in the middle
of the dish of fungus.
- Pour the stock into a pot and
add the salt and MSG(optional).
Bring to a boil. Stir in the cornstarch
and add. Cook, stirring, until
thickened slightly. Pour over
the "peonies", sprinkle with chicken
fat, and serve.
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