3 1/2 oz (100g) dried silver ears( white fungus,
9 fl oz (250ml) clear stock
5 oz (150g) chicken breast
5 tsp. salt, or to taste
3 oz (100ml)
cornstarch (corn flour) dissolved in 1
4 egg whites
1/2 tsp. chicken fat, melted
1 whole egg
1 tsp. MSG (optional)
1 small tomato
1. Soak silver ears in warm water until soft . Wash
well and remove the stems . Discard any
Skin and bone the chicken breasts, mince into a
pulp and mix with the 4 egg whites and 3
oz of the oil to make a paste.
Divide the silver ears into 20 equal portions.
Spoon a bit of the chicken paste one
each to resemble a white peony. Place on
a heat-proof dish.
Beat the whole egg. Heat the remaining oil in a
wok over medium heat. Pour in the egg
and swirl the wok to made a thin
pancake, cook until just dry (about 15
seconds), remove, and cut into shreds.
Sprinkle on the chicken " cores" of the
fungus " peonies". Place the dish of
silver ears in a steamer and steam for 5
minutes. Remove and set aside.
Drop the tomato in boiling water for 30 seconds.
Remove, drain and peel. Cut out the stem
end, then make 3 vertical cuts, being
careful to leave the tomato segments
linked at the bottom. Spread the wedges
apart to resemble a red peony, and place
in the middle of the dish of fungus.
Pour the stock into a pot and add the salt and
MSG (optional). Bring to a boil. Stir in
cornstarch and add. Cook, stirring,
until thickened slightly. Pour over the
"peonies", sprinkle with chicken fat,
More delicious soup and stew recipes can be found in
ChineseFoodDIY's Chinese cookbook
"Real & Healthy