Steamed Chicken with Mushroom Won Tons Recipe

Ingredients

12

15 g/1/2 oz
1/2 bunch
200 g/7 oz
1
1
2 tbsp
1 tbsp

1 pinch
1 tsp
1
11/1 3/4 pints

deep-frozen won ton wrappers,
(150 g/5 oz spring roll pastry)
dried shiitake mushrooms
spring onions
chicken breast fillet
small tin sweet corn
walnut-size piece fresh ginger
soy sauce
chili sauce
freshly ground black pepper
sugar
rice wine (or dry sherry)
egg white for coating
hot water

Method:

1. Cover the won ton wrappers and leaves to defrost.

2. Wash the mushrooms in cold water and leaves to soak in a little warm water for 10 minutes.

3. Trim and wash the spring onions. Reserve a few of the green ends and chop the rest finely into rings.

4. Wash the chicken under the cold tap, dry and shred finely. Mix with the spring onion rings and drained sweet corn.

5. Drain the mushrooms, remove the stalks, finely chop the caps and add to the chicken mixture.

6. Peel and finely chop the ginger. Mix with the soy sauce, chili sauce, pepper, sugar and rice wine or sherry and add to the chicken mixture.

7. Put some filling in the middle of each wrapper. Brush the edges with lightly whipped egg white. Gather the wrapped around the filling and press close to give the shape of a little money bag. Cut the reserved spring onion tops into long, thin strips and use them to "tie" the parcels.

8. Place the parcels in a steamer or on a heat-resistant plate and put the steamer into the wok. Pour the water into the wok from the side, bring to the boil and cover with the lid. Steam the dumplings for about 10 minutes over a moderate heat.

9. Serve with a soy sauce dip.