Wudang Monkey Head Mushroom
Hericium mushroom slices are coated in egg batter and pan-fried, topped with minced chicken and steamed until cooked through, then finished with a sauce.
Ingredients
Hydrated monkey head mushroom
400 g
Chicken mince
200 g
Chicken broth
250 g
Egg whites
2
Lard
100 g
Wet cornstarch
50 g
Fine salt
10 g
Minced ham
10 g
Cooking wine
15 g
Green peas
100 g
MSG
1.5 g
Instructions
1
Preparing the Monkey Head Mushroom
Slice the rehydrated monkey head mushroom into 20 thin slices along the grain. Blanch them in a pot of boiling water until tender, then remove and pat dry with a clean cloth.
2
Coating the Mushroom Slices
Combine the egg whites, cornstarch, and fine salt in a bowl and mix into a smooth batter. Coat each mushroom slice evenly with the batter.
3
Pan-Frying and Steaming
Place a wok on high heat, add 50 g of lard to grease the wok, then add the coated mushroom slices and briefly pan-fry them. Press the slices flat, spread the chicken mince evenly over the top, sprinkle with minced ham, and garnish with green peas. Steam until fully cooked, then arrange on a serving plate.
4
Making the Sauce
Return the same wok to high heat, add the remaining 50 g of lard and heat until hot. Pour in the chicken broth, cooking wine, fine salt, and MSG, then add the liquid collected from steaming. Bring to a boil, thicken with a streaming cornstarch slurry, and pour the sauce over the plated monkey head mushrooms. Serve immediately.
