Stuffed Mushroom (Morchella) with Pork Belly Recipe |
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Ingredients: (Serves 4) 1. 700 gram Dried Morchella 2. 100 gram Spinach 3. 100 gram Fat Pork Belly Meat 4. 100 gram Chicken Breast Meat 5. 4 pc Egg 6. 8 gram Onion mince 7. 3 gram Salt 8. 10 gram Soy Sauce 9. 25 gram Cooking Oil 10. 5 gram Ginger mince 11. 5 gram Sesame Oil 12. 250 gram Chicken Stock 13. Some Pepper Powder Method: 1. Wash and soak the dried morchella in water for 15-20 minutes. Remove the stem and wash away the sands or soil that stick to the it. Cut open the stomach slightly like make a small opening or hole from bottom. 2. Wash the spinach and cut into sections. 3. Separate the egg yolk and egg white. Beat the egg with some flour to make it slightly thick and sticky. 4. Wash the chicken breast. Beat the chicken breast meat into mince using the back of the chopping knife. 5. Wash the pork belly. Beat it until mince. 6. Mix up the chicken and pork mince, add in egg white, salt and pepper. Stir evenly, add in some flour to make it a little bit more sticky. 7. Put the morchella opposite up right with the bottom opening facing up. Fill the meat mince into the morchella until 80 percent full, top up with egg mixture and seal it with a toothpick. 8. Steam the morchella for 10 minutes. 9. Heat up a frying pan with some cooking oil, add in onion and ginger and stir fry until fragrant. Pour in the chicken stock, salt, soy sauce, pepper powder. Once it is boiling add in the spinach and slightly stir for 3 minutes. 8.Pour the sauce onto the steamed stuffed morchella, sprinkle some sesame oil and serve while hot. |
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