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Vegetables and Vegetarian Foods
8 large cabbage leaves
3 wood ear/tree fungus, soaked in warm water
3 dried black mushrooms, soaked in warm water
2 cups cooked dark chicken meat, sliced thin
1 shredded carrot
3 shredded water chestnuts
2 Tablespoons shredded ham (optional)
2 cups chicken stock
1 Tablespoon corn oil
2 teaspoons water
1 teaspoon cornstarch
1. Boil cabbage leaves a minute to soften.
2. Soak the mushrooms and wood ears separately, each for thwenty minutes in warm water. Discard the stems and shred them.
3. Bring stock to a boil, lower heat and simmer.
4. Parboil the chicken in the stock for ten minutes. Remove the meat, let cool, and shred it. Keep the soup for later use.
5. Heat a wok, add oil and stir-fry the mushrooms and tree/wood ear fungus until fragrant. Add carrots, water chestnuts, and ham and cook until any liquid has evaporated. Mix in shredded chicken and thicken with cornstarch mixed with cold water.
6. Divide the mixture into eight equal portions and roll each into a cabbage leaf. Then steam them over high heat for five minutes, remove, and serve.