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Home > Recipes > Miscellaneous > White Fungus Peony Flowers

White Fungus Peony Flowers

Chinese Food Recipe: White Fungus Peony Flower

White Fungus Peony Flowers






3 1/2 oz (100g) dried silver ears( white fungus, snow ears)
9 fl oz (250ml) clear stock
5 oz (150g) chicken breast
5 tsp. salt, or to taste
3 oz (100ml) vegetable oil
1 tbsp cornstarch (corn flour) dissolved in 1 tbsp water
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 discolored pieces.

2.     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.

3.     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.

4.     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.

5.     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.

6.     Pour the stock into a pot and add the salt and MSG (optional). Bring to a boil. Stir in the cornstarch and add. Cook, stirring, until thickened slightly. Pour over the "peonies", sprinkle with chicken fat, and serve.

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Related : Miscellaneous


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White Fungus Peony Flowers





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