Korean Steamed Mushrooms with Shrimps and Chicken

Servings: 4

Ingredients:

250 g Fresh mushrooms

125 g Peeled raw shrimps

1 Medium chicken breast

6 canned Water chestnuts, chopped

2 tablespoons Chopped bamboo shoot

2 tablespoons Finely chopped spring onion

1 tablespoon Cornflour

1 tablespoon Light soy sauce

1 teaspoon Oyster sauce

1/2 teaspoon Salt

1/2 teaspoon Finely grated fresh ginger

Few sprigs fresh coriander leaves, optional

Cooking Instructions:

Choose mushrooms at the button or cup stage about 3.75 cm in diameter. Wipe with damp paper towels and remove stems with a little twist, leaving caps intact. De-vein shrimps and chop finely. Skin and bone chicken breast and chop finely. Combine with all other ingredients in a bowl, mixing thoroughly. Fill into mushroom caps, molding filling slightly and pressing into a neat shape. Put mushrooms on a lightly oiled heatproof plate and steam for 20 minutes. Garnish with fresh coriander sprigs and serve at room temperature.

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