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1
Cut bean cake squares in half and gently pull open the center of each, making little bags.
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2
Simmer in water to cover, 20 minutes.
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3
Drain.
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4
Place chicken stock, soy sauce, sugar and a dash of monosodium glutamate in a saucepan.
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5
Bring to a boil; add the bags and simmer 15 minutes.
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6
Carefully spoon out bags; drain. Cook chicken breasts in remaining liquid for about 5 minutes. Remove.
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7
Add mushrooms to pan and cook for 15 minutes.
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8
If most of the liquid is gone, add 1/3 cup chicken stock, 1 teaspoon each of soy sauce and sugar, and a dash of monosodium glutamate.
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9
Drain mushrooms when tender.
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10
Snap ends off peas; pull side strings. Cut into small pieces.
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11
Parboil in salted water for 1 minute. Drain and rinse with cold water.
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12
Gently combine chicken, vegetables, omelet and sushi rice.
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13
Fill bags; fold over top to close.
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14
Makes 12 bags.
