Ingredients:
8 dried apricots
3 tablespoons apricot flavored white wine
2 large portabella mushrooms ( stem and gills removed)
1 (8 ounce) chicken breasts
6 garlic cloves, smashed
1/8 teaspoon garlic salt
1/2 cup mashed potatoes
3 tablespoons milk
1 teaspoon butter
1 tablespoon extra virgin olive oil
1 tablespoon butter
3 tablespoons celery, chopped fine
2 tablespoons scallions, chopped fine
1 tablespoon light soy sauce
1 teaspoon oyster sauce
1/2 teaspoon chili paste ( Sambal Oelek)
1 tablespoon apricot preserves
1/2 teaspoon basil
salt and pepper
1 egg yolks
1 teaspoon plum sauce
1/4 cup ice water
1/4 cup all-purpose flour
1/2 teaspoon sweet pickled ginger
Directions:
Soak apricots overnite in wine.
Wipe outside of mushrooms gently with damp cloth.
CHICKEN.
Rinse chicken with cold water and pat dry.
Use microwave stamer or stovetop steamer.
Put 6 cloves smashed garlic in water.
Place chicken in steamer portion.
Sprinkle with garlic salt.
Cover and Cook until juices are clear (about 5 minutes in microwave).
When done and cooled a little put thru food processor or chopper until finely chopped.
Set aside.
POTATOES.
Peel, wash, cut in quarters and boil until fork tender.
Mash thoroughly.
Add milk and 1 teaspoon butter to potatoes.
Whip until smooth.
set aside.
COMBINING.
Put apricots and wine in food processor or chopper and chop fine.
Heat saute pan and add 1 tblsp butter and 1 tblsp EVOO.
Saute scallions and celery for 2 minutes.
Stir in apricots with wine and reduce for 1 minute.
Stir in soy sauce, oyster sauce, chili paste, apricot preserves, salt and pepper.
Stir in chicken.
Mix in potatoes.
Set aside.
In separate bowl, beat 1 eggyolk thouroughly with plum sauce.
Add ice water and mix.
Add flour and mix lightly, batter should be lumpy.
Dip outside of mushroom in egg mixture.
Place on well oiled baking sheet.
Divide chicken mixture between mushrooms.
Bake at 325 for 15 minutes.
Sprinkle with chopped pickled ginger.
Serve immediately.
Servings: 2
Time preparation: 45 min.
Time total: 60 min.