Chinese Black Mushrooms Stuffed with Chicken

Ingredients:
1 pre-softened Chinese black mushrooms

300g chicken breast meat

1T chopped precooked ham

10 hearts green vegetable (example celery cabbage)

Mixture1(1T ginger wine, 1/2t salt, 1/4t black pepper, 1t sesame oil, 2 egg whites, 2t cornstarch)
Mixture2(1C stock, 1/3t salt)

Mixture3(1t cornstarch, 1t water)

[t = teaspoon; T = tablespoon; C = cup]

Method:
1)Chop chicken meat very finely and add Mixture1; lightly throw mixture against the inside of bowl to combine ingredients to a smooth paste; separate into 21 portions.

2)Boil 8C water and add vegetable hearts; cook for a minute and remove; place in cold water until cool; remove, drain and cut each stalk into half.

3)Lightly dust the cut side of each stalk half with cornstarch; shape filing portions into balls and place one in the base of each vegetable stalk. Stuff mushroom cap with one portion of filling; sprinkle chopped ham on top of filling. Place stuffed stalks and mushroom cap on a heatproof plate and steam 5 minutes over high heat; remove and arrange on serving plate per our preference.

4)Place Mixture2 in a pan and bring to a boil; add Mixture3 to thicken and pour over stuffed stalks and mushroom.

Remark:

You may sprinkle a little chicken fat over stuffed stalks and mushroom to improve appearance and enhance flavor.

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