Prep 45 mins
Cook 15 mins
I think that Asian foods are probably my favorites. The flavors are so pungent and distinct. I cook more asian recipes then any other and the food never seems to last very long so I guess everyone else here likes it too. The ingredients can be adjusted to whatever pleases your palate, but the posted ones are the way we like them. The apricot flavored white wine I used was Fetzer's Gewurztraminer... just don't ask me to pronounce it.
- 8 dried apricots
- 3 tablespoons apricot flavored white wine
- 2 large portabella mushrooms (stem and gills removed)
- 1 (8 ounce) chicken breasts
- 6 garlic cloves, smashed
- 1⁄8 teaspoon garlic salt
- 1⁄2 cup mashed potatoes
- 3 tablespoons milk
- 1 teaspoon butter
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 3 tablespoons celery, chopped fine
- 2 tablespoons scallions, chopped fine
- 1 tablespoon light soy sauce
- 1 teaspoon oyster sauce
- 1⁄2 teaspoon chili paste (Sambal Oelek)
- 1 tablespoon apricot preserves
- 1⁄2 teaspoon basil
- salt and pepper
- 1 egg yolk
- 1 teaspoon plum sauce
- 1⁄4 cup ice water
- 1⁄4 cup all-purpose flour
- 1⁄2 teaspoon sweet pickled ginger
- Soak apricots overnite in wine.
- Wipe outside of mushrooms gently with damp cloth.
- Rinse chicken with cold water and pat dry.
- Use microwave stamer or stovetop steamer.
- Put 6 cloves smashed garlic in water.
- Place chicken in steamer portion.
- Sprinkle with garlic salt.
- Cover and Cook until juices are clear (about 5 minutes in microwave).
- When done and cooled a little put thru food processor or chopper until finely chopped.
- Set aside.
- Peel, wash, cut in quarters and boil until fork tender.
- Mash thoroughly.
- Add milk and 1 teaspoon butter to potatoes.
- Whip until smooth.
- set aside.
- Put apricots and wine in food processor or chopper and chop fine.
- Heat saute pan and add 1 tblsp butter and 1 tblsp EVOO.
- Saute scallions and celery for 2 minutes.
- Stir in apricots with wine and reduce for 1 minute.
- Stir in soy sauce, oyster sauce, chili paste, apricot preserves, salt and pepper.
- Stir in chicken.
- Mix in potatoes.
- Set aside.
- In separate bowl, beat 1 eggyolk thouroughly with plum sauce.
- Add ice water and mix.
- Add flour and mix lightly, batter should be lumpy.
- Dip outside of mushroom in egg mixture.
- Place on well oiled baking sheet.
- Divide chicken mixture between mushrooms.
- Bake at 325 for 15 minutes.
- Sprinkle with chopped pickled ginger.
- Serve immediately.
This is a recipe I missed trying during the RSC contest because I was out of pickled ginger. First let me say the instructions are very detailed & clear. I love when there is no room for error. :-) Now to the taste. These are truly jewels. Both DH & I loved these. The whole thing just works together beautifully! The chicken filling is wonderful! The combination of sweet & hot flavors is outstanding, but not overpowering. And the coating on the mushroom bakes up crispy. I did make the filling the evening before to help speed lunch to the table the next day. I served these with Asian Green Beans and canteloupe. Thanks CoolMonday for sharing your creativity. Terrific job!!