Peggy made Bamboo Fungus Chicken Rolls in Vermicelli Soup in the South Arm Community Kitchen. This is the first time Peggy demonstrated in the kitchen and she introduced us to a new ingredient which is the Bamboo Fungus.
Bamboo Fungus or Bamboo Pith is a fungus which grows among bamboo forests. It is called Zhu Sheng in Chinese and is commonly used in vegetarian dishes.
Those on the left in darker color are wild bamboo fungus which Peggy brought from Taiwan. The wild bamboo fungus has more intense flavour and smell. The lighter ones on the right are commonly found in Chinese groceries stores which sell dried seafood and other dried groceries. Those had been trimmed. Only the stem part is used in this recipe.
- 100g chicken breast
- 50g carrot, peeled and cut into match stick
- 50g asparagus, peel stem part if necessary can cut into 1.5″ length
- 50g dried bamboo fungus
- 1 teaspoon oyster sauce
- 1/2 teaspoon sesame oil
- 1/2 teaspoon soy sauce
- 1/2 teaspoon cornstarch
- 2 slices ginger
Click on the link below for the instructions.