-
1
Soak apricots overnite in wine.
-
2
Wipe outside of mushrooms gently with damp cloth.
-
3
CHICKEN.
-
4
Rinse chicken with cold water and pat dry.
-
5
Use microwave stamer or stovetop steamer.
-
6
Put 6 cloves smashed garlic in water.
-
7
Place chicken in steamer portion.
-
8
Sprinkle with garlic salt.
-
9
Cover and Cook until juices are clear (about 5 minutes in microwave).
-
10
When done and cooled a little put thru food processor or chopper until finely chopped.
-
11
Set aside.
-
12
POTATOES.
-
13
Peel, wash, cut in quarters and boil until fork tender.
-
14
Mash thoroughly.
-
15
Add milk and 1 teaspoon butter to potatoes.
-
16
Whip until smooth.
-
17
set aside.
-
18
COMBINING.
-
19
Put apricots and wine in food processor or chopper and chop fine.
-
20
Heat saute pan and add 1 tblsp butter and 1 tblsp EVOO.
-
21
Saute scallions and celery for 2 minutes.
-
22
Stir in apricots with wine and reduce for 1 minute.
-
23
Stir in soy sauce, oyster sauce, chili paste, apricot preserves, salt and pepper.
-
24
Stir in chicken.
-
25
Mix in potatoes.
-
26
Set aside.
-
27
In separate bowl, beat 1 eggyolk thouroughly with plum sauce.
-
28
Add ice water and mix.
-
29
Add flour and mix lightly, batter should be lumpy.
-
30
Dip outside of mushroom in egg mixture.
-
31
Place on well oiled baking sheet.
-
32
Divide chicken mixture between mushrooms.
-
33
Bake at 325 for 15 minutes.
-
34
Sprinkle with chopped pickled ginger.
-
35
Serve immediately.
