Ham And Mushroom Stuffed Chicken
|Fresh mushrooms||2 Ounce|
|Chicken stock||3⁄4 Cup (12 tbs)|
|Soy sauce||1 Tablespoon|
|Sesame oil||1 Teaspoon|
Separate the two muscles forming each chicken breast to make 8 pieces.
Make a split in each one to form a pocket.
Mince (grind) the ham and mushrooms together, divide between the pockets and press the edges together.
Lay the pieces in a shallow, greased dish.
Add the stock and sherry.
Steam for 30 minutes.
Lift the chicken on to a hot dish and keep hot.
Mix the cornflour (cornstarch) to a smooth paste with the soy sauce.
Add the cooking liquid to the soy mixture; bring to the boil, stirring until slightly thickened.
Cook for 1 minute and pour over the chicken.