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Stir-fried Chicken and Monkey Head Mushrooms


Stir-fried Chicken and Monkey Head Mushrooms
4 small dried monkey head mushrooms
1 whole chicken breast, cut into one- to two-inch cubes
1 teaspoon cornstarch
2 Tablespoons rice wine
1/2 pound any Chinese green vegetable, cleaned, cut into four-inch pieces, blanched one minute, then plunged into cold water and drained. Reserve the hot water.
2 teaspoons corn oil
1 slice fresh ginger, minced
1 Tablespoon Smithfield ham minced, optional
1. Soak monkey head mushrooms in warm water for half hour, rinse well, then thickly slice them. Simmer in two cups of water for half an hour, then drain.
2. Mix chicken, cornstarch, and rice wine and set aside.
3. Bring water to a boil, put greens in and let simmer for two minutes, drain and put on a warm platter.
4. Heat oil and fry the ginger for half a minute then add the chicken mixture, when no longer pink, add the mushrooms and stir-fry for three minutes, then add the ham, stir and put this mixture on the greens and serve immediately.

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