My sis-in-law, Yu-ting Tung Thompson, is my guest chef this week. She is from Taiwan and loves to cook. Like me, she hardly ever makes the same dish twice. I had a great time watching how precise she was in the kitchen, working with all her senses to make some fabulous food.
2 chicken thighs
4-5 dried shitaki mushrooms
1/4 cup bamboo shoots
1 teaspoon corn starch
some split peas for garnish
oyster sauce 1 tablespoon
sugar 1 teaspoon
soy sauce 1 teaspoon
pepper to taste
sesame oil 1 teaspoon
minced ginger about 1 teaspoon or more
minced green onions about 1 teaspoon or more
some thin-sliced ginger
Soak the shitaki mushruooms in hot water.
Peel and devein the shrimp
Chop the chicken until it is roughly ground (or use food processor). Dice the bamboo shoots and cut the shrimp into pieces. Dice the mushrooms. Mince the green onions and ginger.
Blend the chicken, shrimp, vegetables and seasonings. Using your hands work the cornstarch into the mixture.
Work a pocket in the wonton wrappers through your fist. Place a small amount of filling into the pocket and create a flower shape and place on a plate coated with flour.
Place one pea on top of each flower for decoration.
Boil water in a pot. Place cabbage leaves in the water until slightly soft. Arrange the leaves on the bottom of a bamboo steamer.
Place the shao mai on top of the leaves. Fix the bamboo steamer over the boiling water in the pot. Allow to steam for about 15 minutes or until the filling is cooked through.
They are done!
Combine dipping sauce ingredients and serve with shao mai.
Bonus Dish: Trout with ginger, onions, and shitaki mushrooms
Julienne ample amounts of ginger root, shitaki mushrooms, chili pepper, and green onion. Place trout in a steamer (or we used a baking pan in the oven). Cover with sesame oil, rice wine, and soy sauce. Cover and steam (or bake) until done.
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