Mushroom & Chestnut Stuffed Chicken Breasts
|Dried black mushrooms||2|
|Hot water||1 Cup (16 tbs)|
|Boneless skinless chicken breasts||3⁄4 Pound (2 Pieces)|
|Rice wine/Dry sherry||1 Tablespoon|
|Minced ginger root||1 Teaspoon|
|Sesame oil||1 Teaspoon|
|Water chestnuts||1⁄4 Cup (4 tbs), shredded|
|Shredded carrot||1⁄4 Cup (4 tbs)|
|Shredded green onion||1⁄4 Cup (4 tbs)|
|Oil||6 Cup (96 tbs) (For Deep Frying)|
Soak black mushrooms in 1 cup hot water until soft, 15 to 20 minutes.
Drain; remove any hard stems and chop very fine with a cleaver.
Slice each chicken breast in half lengthwise.
Lightly pound each piece with the blunt edge of cleaver to make 4 thin slices.
Combine marinade ingredients in a medium bowl.
Pour two-thirds of the marinade into a shallow bowl.
Add chicken; mix well.
Let stand 20 minutes.
Shell and devein shrimp.
Rinse and pat dry with a paper towel.
Chop shrimp into a fine paste.
Add shrimp paste, water chestnuts, carrot, black mushrooms and green onion to remaining third of the marinade; mix well.
Lay each chicken rectangle skin-side down.
Sprinkle cornstarch lightly on top of each chicken rectangle.
Sprinkle a fourth of the shrimp mixture over cornstarch.
Use a spoon dipped in water to press and smooth filling.
Heat 6 cups oil in a wok over high heat to 350°F (175°C).
Carefully lower stuffed chicken breasts into hot oil with a slotted metal spoon.
Deep-fry until golden, about 4 minutes.
Carefully remove from oil with slotted spoon.
Drain on paper towels.
Chop each piece into 2" x 1" rectangles.