Logo

What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Connect me to:
Home
Articles
Book reviews
Letters to the Editor
Newmans News and Notes
Recipes
Restaurant reviews

Article Index (all years, slow)
Article Index (2019)
Article Index (last 2 years)
Things others say
Related Links

Log In...
New User...
All Users...

Monkey Head Mushrooms in White Sauce

Vegetables, also Vegetarian Foods

Monkey Head Mushrooms in White Sauce
Ingredients:
1/2 pound monkey head (or other) mushrooms
1/2 pound chicken breast
2 Tablespoons Yunnan or Smithfield ham
1 Tablespoon oil
2 shallots, minced
2 slices ginger root
2 Tablespoons Shaoxing wine
2 Tablespoons chicken fat
1 teaspoon sugar
1/4 cup milk mixed with
3 Tablespoons cornstarch
1/2 pound bok choy or other greens
Preparation:
1. Rinse mushrooms in warm water to remove any soil or sand, then cut them into quarter-inch inch slices.
2. Slice chicken breasts the same size then mix them with ham and mushrooms. Put all in a bowl, cover and steam for thirty minutes. Uncover, drain, and reserve the liquid.
3. Heat wok and add oil then fry shallots and ginger for one minute. Add the mushroom mixture and fry another minute.
4. Mix all other ingredients except the greens and add to the wok. Boil one minute until thick and set aside.
5. Steam green vegetables until crisp tender, about 4 minutes. Plate mushroom mixture and put greens around.
Serves six.

                                                                                                                                                       
Flavor and Fortune is a magazine of:

Copyright © 1994-2019 by ISACC, all rights reserved
Address
3 Jefferson Ferry Drive
S. Setauket NY 11720