Chicken Bao Filling

1.Heat the oil in a skillet over medium heat. Add the shallot, and cook for 6 to 8 minutes, stirring frequently, until they start to caramelize. Add the mushroom, sprinkle in 2 pinches of salt, and cook for 1 to 2 minutes, until fragrant. Remove from the heat, stir in the green onions. Set aside to cool completely.
2.In a large bowl, combine together the cooled vegetables, chicken, cilantro, and ginger. Stir together, making sure the ingredients are combined.
3.Add 1/2 teaspoon salt, pepper, sugar, soy sauce, oyster sauce, sesame oil, cornstarch, and egg white. Stir, fold, and mash everything together into a cohesive mixture.
4.Cover the filling with plastic wrap and set aside for 30 minutes, or refrigerate overnight, returning it to room temperature before assembling the bao.