White Fungus Peony
Flowers
Ingredients
3 1/2 oz (100g) dried
silver ears( white fungus, snow ears)
9 fl oz (250ml) clear stock
5 oz (150g) chicken breast
5 tsp. salt, or to taste
3 oz (100ml) vegetable oil
1 tbsp cornstarch (cornflour ) dissolved in
1 tbsp water
4 egg whites
1/2 tsp. chicken fat, melted
1 whole egg
1 tsp. MSG (optional)
1 small tomato
Directions
- 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.
