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Steamed Chicken in Bamboo


Steamed Chicken in Bamboo
18 black mushrooms, soaked their stems removed
3/4 pound chicken breast meat, minced
4 ounces canned, rinsed water chestnuts, minced fine
dash of salt
1 teaspoon rice wine
1 egg white, optional
8 small upright bamboo tubes or eight small heatproof dishes
small amount of oil or oil spray, optional
1. Set aside the eight smallest mushrooms, and mince the rest.
2. Mix the minced mushrooms, chicken, and water chestnuts, stirring gently and in one direction, when halfway done, add salt and the rice wine, and the egg white, if desired.
3. Rinse the bamboo tubes with cold water and fill them. Some folks like to oil them or spray them with an oil spray so that they are easier to clean later. Then fill with the chicken mixture.
4. Steam over boiling water for fifteen minutes, remove and let set for five minutes, then serve.

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