Ham with Termite Mushrooms
Arrange termite mushrooms and Yunnan ham in alternating layers and steam, then drizzle with thickened sauce. The red and white layers produce a tender, delicately fragrant dish.
Ingredients
Fresh termite mushrooms (clean, cut into rectangular slices)
600 g
Mid-section Yunnan ham (cut into slices the same length and width as the mushrooms)
150 g
MSG
1 g
Ground white pepper
1 g
Fine salt
3 g
Sesame oil
10 g
Wet cornstarch
20 g
Chicken broth
600 g
Instructions
1
Step 1
Cut the clean termite mushrooms into rectangular slices 8 cm long, 3 cm wide, and 3 mm thick. Cut the ham into 1 mm thick slices of the same length and width as the mushrooms.
2
Step 2
Take one bowl, arrange alternating slices of mushroom and ham neatly in the bowl, place the remaining mushroom and ham on top, add 100 g of chicken broth, steam over high heat for 15 minutes, then remove and invert onto a plate.
3
Step 3
Place a wok over medium heat, pour in 500 g of chicken broth, add the salt, MSG, and pepper. When it comes to a boil, thicken with wet cornstarch to make a thin sauce, drizzle with sesame oil, and pour over the mushrooms to serve.
