Chicken with Brown Mushrooms

Name: Chicken with Brown Mushrooms
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 50 g Brown mushrooms (soaked in cold water for 1 hour, rinsed clean of grit); 50 g Ground chicken; a pinch Finely diced cooked ham; a pinch Finely diced bok choy greens; 2 Egg whites (beaten to stiff white foam); 10 g Cooking wine; 1.5 g Fine salt; 10 g Wet cornstarch; a pinch Flour; 350 g Chicken broth (150 g used to simmer the mushrooms, 200 g used for the sauce); 5 g Chicken fat

A classic dish from the Man Han Imperial Feast. A paste of minced chicken and egg white is layered over straw mushrooms and steamed, producing an elegant presentation and a rich, savory sauce.

50 min

Easy

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Ingredients

Brown mushrooms (soaked in cold water for 1 hour, rinsed clean of grit) 50 g

Ground chicken 50 g

Finely diced cooked ham a pinch

Finely diced bok choy greens a pinch

Egg whites (beaten to stiff white foam) 2

Cooking wine 10 g

Fine salt 1.5 g

Wet cornstarch 10 g

Flour a pinch

Chicken broth (150 g used to simmer the mushrooms, 200 g used for the sauce) 350 g

Chicken fat 5 g

Instructions

Prepare the mushrooms

Place the brown mushrooms in a bowl, add cold water, and soak for about 1 hour, then rinse thoroughly to remove any grit. Pour 150 g of chicken broth into a pot with a small amount of cooking wine and a pinch of fine salt, add the mushrooms, and gently simmer for 2 minutes. Remove and drain well. Arrange the mushrooms top-side up on a plate and dust the tops with cornstarch.

Make the chicken paste

Put the ground chicken in a bowl and add a little cooking wine, fine salt, cornstarch, and chicken fat. Stir vigorously in one direction until the mixture becomes smooth and elastic. Pour the egg whites into a separate bowl and whip with chopsticks until they form a stiff, snow-white foam. Fold the whipped egg whites into the chicken mixture to create a fluffy paste.

Shape and steam

Using your palms, pipe or shape the chicken paste into small balls the same size as the mushrooms and place one on top of each mushroom. Sprinkle the tops of the chicken balls with the diced cooked ham and diced bok choy greens. Steam over boiling water until fully set, then remove and transfer the steamed chicken-topped mushrooms to a clean serving plate.

Make the sauce and finish

Pour the remaining 200 g of chicken broth into a saucepan and bring to a boil. Skim off any foam, add cooking wine and fine salt to taste. Whisk cornstarch with a little water to make a slurry and stir it into the broth to thicken the sauce. Drizzle in the chicken fat and pour the finished sauce over the plated chicken and mushrooms before serving.