Three-Shred Dry Bar Mushroom
A Yunnan-style stir-fry of dried fungus with shredded chicken, chili, and ham, attractively plated.
Ingredients
fresh dry bar mushroom (cleaned, torn into shreds, lightly rubbed with salt, rinsed in clean water, then sprinkled with a pinch of flour and kneaded)
600 g
ham (cut into shreds)
80 g
chicken breast (cut into shreds, coated with egg paste)
100 g
chili pepper (cut into shreds)
60 g
salt
to taste
flour
a pinch
garlic (finely diced)
to taste
egg paste
to taste
Instructions
1
Step 1
Clean the mushrooms and tear them into shreds, lightly rub with salt, rinse in clean water, then sprinkle with a pinch of flour and knead. Cut the chili peppers, ham, and chicken breast into shreds, finely dice the garlic, and coat the chicken shreds with egg paste.
2
Step 2
Stir-fry the dry bar mushrooms in oil until cooked and plate them. Slide the chicken shreds through warm oil until just done, drain, and place in the center of the mushrooms. Leave the base oil in the pan, add the garlic and red chili shreds, stir-fry until fragrant and place in the center of the chicken shreds, then surround with ham to finish.
