| 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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