|
|
 |
| |
293
Simple and Delicious China Food Recipes, Download
Now. |
|
 |
 Chinese
food recipe >> Poulty and Egg >> White
Fungus Peony Flowers
|
 |
|
|
|
|
| 3 1/2 oz (100g) dried silver
ears( white fungus, snow ears)
|
| 5 oz (150g) chicken breast
|
| 3 oz (100ml) vegetable oil
|
| 4 egg whites |
| 1 whole egg |
| 1 small tomato |
| 9 fl oz (250ml) clear stock
|
| 5 tsp. salt, or to taste |
| 1 tbsp cornstarch (cornflour
) dissolved in 1 tbsp water
|
| 1/2 tsp. chicken fat, melted
|
| 1 tsp. MSG (optional) |
|
|
| |
 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.
|
|
|
 |
|
 |
|
|
|
|
|
