1 tablespoon vegetable oil
1 teaspoon sesame oil
2 tabspoons finely chopped
fresh ginger
1 tablespoon finely chopped
spring onions
60 g. chinese bacon or ham,
cut into thin strips
1 litre good-quality chicken
stock
1 tablespoon soy sauce
1 tablespoon rice wine
250 g. chicken breast fillet
1 carrot, cut, into 1 cm slices
12 small raw prawns, peeled and
deveined
200 g. firm tofu, cut into 2 cm cubes
50 g. sliced bamboo shoots
100 g. english spinach, chopped
2 spring onions thinly sliced on the
diagonal
Soak the mushrooms in 1/2 cup (125 ml/4 fl oz) boiling water
for 20 minutes.
Squeeze dry, reserving the soaking liquid.
Discard the woody stalks and cut the caps into quarters..
Heat a wok over high heat.
Add the oil and swirl to coat the side of the wok, then add the
ginger, spring onion and bacon.
Cook for about 10 seconds before adding the stock, soy sauce,
rice wine, mushrooms liquid and 1/2 teaspoon salt.
Bring to the boil, then add the chicken.
Reduce the heat to low, cover with a lid and poach the chicken
for 40 minutes.
Remove chicken from the stock and when cool enough to handle,
shred the meat.
Return the stock to the boil, add the carrot and cook for 5 minutes.
Add the prawns, tofu, bamboo shoots, spinach and chicken meat to
the wok and cook over low heat for a further 5 minutes.
Serve with the extra spring onion,
NOTE:
Chinese bacon has a dryish flesh with a strong flavour very much like
prosciutto.
You can substitute prosciutto.