Stuffed Bamboo Fungus

Stuffed Bamboo Fungus

　　Origin: Guizhou, China. History: Also known as bamboo ginseng, bamboo fungus is a type of fungus and a famous specialty of the mountainous regions in Guizhou. It gets its name from growing in dense and moist bamboo forests. Delicate in texture and delicious in flavor, it is particularly suitable for making soup dishes. In the early 1970s, Dr. Henry Kissinger of the United States visited China and once tasted a dish made with Guizhou bamboo fungus called “Hibiscus Bamboo Fungus,” which was highly praised for its exceptionally fresh taste. Stuffed Bamboo Fungus is a prized delicacy served at formal banquets in Guizhou. Characteristics: Made by steaming bamboo fungus and chicken breast. The finished dish has a silvery-white color, with crisp and tender bamboo fungus, milky white broth, and a fresh and light flavor. Preparation: Soak dried bamboo fungus in water until softened, then make a slit in one side. Mix minced chicken breast, minced fish, and minced fatty pork with egg white, salt, chopped scallions and ginger, MSG, and dry starch to form a filling. Stuff the filling into the slit of the bamboo fungus, insert a strip of ham in the center, then wrap the filling with the bamboo fungus. Steam until cooked, then remove. Once cooled, slice diagonally, arrange in a steaming bowl, steam again until heated through, and drizzle with a silvery-white sauce before serving. (Tianzhu County)