Rehydrate shiitake mushrooms and wood ear fungus. Shred chicken breast. Slice shiitake mushrooms, wood ear fungus, and bamboo shoots. Marinate chicken with marinade ingredients. Prepare bean curd sheets.
Heat cooking oil. Stir-fry chicken. Stir-fry shiitake mushrooms, wood ear fungus, and bamboo shoots. Return chicken to wok. Add filling seasoning. Thicken with cornstarch slurry.
Lay out bean curd sheet. Place filling on it. Fold in sides and roll tightly. Repeat for all.
Arrange rolls in steamer. Boil water in steamer. Place steamer basket. Steam for 15-20 minutes. Serve hot.
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