200g chicken meat – minced
100g prawn meat – minced
10g white fungus – soaked (cleaned and dried )
4 water chestnuts – skinned and chopped
50g carrot – skinned and chopped
50g green peas
baby corns – chopped
8 dried mushroom – soaked for 30 mins
1 pkt red spinach
1/2 egg white
1 tsp each – salt, sugar,soy sauce
1 tbsp cornflour
1/2 tsp sesame oil and pepper
Sauce Ingredients (combined)
200 ml chicken stock
1/2 tsp each – salt, sugar, pepper
1 tsp abalone sauce, 1 tsp light soy sauce
1 tbsp cornflour (mixed with 11/2 tbsp water
1/2 egg – beaten lightly
Trimmed off mushroom stems and sprinkle some cornflour and set aside.
1) Marinate chicken and prawn with marinate ingredients for 10 mins. Add the chopped water chestnut, green peas, carrots and baby corn. Mix well and add the egg white and beat with a spoon until mixture is sticky. Stuffed the mushroom with the meat mixture and press a small floret of white fungus on each of the stuffed mushroom.
2) Steamed over rapidly boiling water for 10-15 mins. While the meatballs are being steamed, bring a litre of water to a boil in a pot. Add 1 tsp of salt and oil and the red spinach and the stems of the siao bai chai for 2-3 mins. Ladle out and drain. Arranged the red spinach on the centre of the plate and stems at the rim.
3) Place the cooked meatball on top of the vegetables. Retain the juice of the steamed meatballs and mix with combined sauce. Bring the the gravy to a boil, reduce heat and simmer for 3 mins and thicken with cornstarch. Add the beaten egg and stir briskly for a min. Pour the sauce over meatballs and sprinkle some wolfberry on top.