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Ingredients : Serves 4
1 medium chicken breast
150 g raw shrimps, peeled
250 g fresh mushrooms
6 canned water chestnuts, chopped
2 tablespoons bamboo shoot, chopped
2 tablespoons scallin, chopped finely
1 tablespoon cornflour
1 tablespoon light soy sauce
1 teaspoon oyster sauce
Salt to taste
1/2 teaspoon fresh ginger, finely grated
Few sprigs of fresh cilantro leaves
Method :
Wipe the mushrooms with damp paper towels
to remove any dirt. Remove the stems with a little twist, leaving the
caps intact. Devein the shrimps and chop finely. Remove the skin and
bones from the chicken breast and chopped finely. Combine all the other
ingredients in a bowl, mixing thoroughly. Fill into the mushroom caps,
molding filling slightly and pressing into a neat shape. Place the
mushrooms on a lightly oiled plate and steam for about 20 minutes.
Garnish with some fresh cilantro sprigs and ideally serve at room
temperature for a great meal.
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