| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Grains | Thai | Appetizers, Vegetables | 24 | Mushrooms |
INGREDIENTS
| 12 | oz | Ground chicken |
| 1 | tb | Finely chopped fresh ginger |
| 1 | cl | Garlic, minced |
| 4 | Green onions,chopped,divided | |
| 2 | tb | Finely chopped fresh cilantro |
| 4 | tb | Soy sauce, divided |
| 2 | tb | Finely chopped peanuts (opt) |
| 1 | tb | Cornstarch |
| 24 | lg | Mushrooms, stems removed |
| 1/2 | c | Chicken stock |
| 2 | tb | Oyster sauce or hoisin sauce |
| 2 | tb | Lime juice |
| 1 | ts | Granulated sugar |
| 2 | tb | Vegetable oil |
INSTRUCTIONS
1. In a bowl, combine ground chicken, ginger, garlic, 1 green onion, cilantro, 2 tbsp. soy sauce, peanuts and cornstarch. 2. Divide mixture evenly and place in mushroom cavities. 3. To prepare sauce, in another bowl, combine chicken stock, oyster sauce, lime juice, remaining 2 tbsp. soy sauce, sugar and remaining 3 green onions. Reserve. 4. Heat oil in a large non-stick skillet on medium-high heat. Add mushrooms, filling side up. Cook for 4 minutes. 5. Add reserved sauce. Cover mushrooms and steam over medium heat for 15 minutes until chicken is cooked. 6. Remove mushrooms to a serving platter. Reduce juices in pan for 2 to 3 minutes or until syrupy. Pour over mushrooms. Serve hot. Makes 24 mushrooms Prep. Time: 10 minutes Cooking Time: 25 minutes Typed in MMFormat by cjhartlin@email.msn.com Source: A Passion for Fresh Posted to MM-Recipes Digest V4 #11 by cjhartlin@email.msn.com on Jun 24, 1999
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