Chicken gow gees with dipping sauce

Place the mushroom in a heatproof bowl. Cover with boiling water and set aside for 15-20 minutes to soak.

Combine the soy sauce and sambal oelek in a bowl.

Drain the mushroom. Finely chop. Place the mushroom, chicken, water chestnuts, peanuts, shallot, garlic and hoisin sauce in a medium bowl. Use your hands to mix until well combined.

Place the gow gee wrappers on a clean work surface. Spoon 1 heaped teaspoon of chicken mixture into the centre of each wrapper. Brush the edges with a little water. Pinch the edges together to enclose the filling.

Bring a large saucepan of water to the boil over high heat. Add the gow gees and cook, partially covered, stirring occasionally, for 4-5 minutes or until the wrappers are tender and the filling is cooked through. Use a slotted spoon to transfer to a baking tray lined with paper towel.

Spoon a little of the soy sauce mixture into each serving spoon and top with a gow gee. Sprinkle with extra shallot and serve with remaining soy sauce mixture.