Five spice chicken buns (nn heung gai bow)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| **** NO E ***** Karen Adler FNGP13B. Yield: 2 doz. | ||
| ¼ | cup | Almond slivers |
| ¼ | cup | Celery; chopped |
| ¼ | cup | Onion; chopped |
| ½ | cup | Bamboo shoots |
| 2 | Green onion stalks; chopped | |
| 1 | tablespoon | Oil 1 recipe steamed bun dough* |
| 1½ | cup | Chicken breast;diced; -=OR=- Chicken breast |
| 2 | teaspoons | Cornstarch |
| ½ | teaspoon | Light soy sauce |
| ½ | teaspoon | Dark soy sauce |
| ½ | teaspoon | Sherry |
| ½ | teaspoon | Five spice powder |
| ½ | teaspoon | Bean sauce |
| ½ | cup | Chicken broth |
| 1 | tablespoon | Cornstarch |
| 1 | tablespoon | Oyster sauce |
| 1 | teaspoon | Sesame oil |
| 1 | teaspoon | Sugar |
| ½ | teaspoon | Salt |
Directions
DOUGH
FILLING
MEAT MARINADE
SAUCE MIXTURE
*Recipe is included in this collection. TO MAKE FILLING: Mix chicken with meat marinade for ½ hour or longer. Stir fry in 1 tbsp. oil until almost done. Add vegetables and continue to stir until chicken is done. Add sauce mixture, stir until thickened, mix well and chill.
WRAPPING: Follow direction for steamed barbecued pork buns. BAKING: same as curry beef buns. Do ahead notes: same as the curry buns. Source: "Dim Sum" by Rhoda Fong Yee. Formatted for MM by Karen Adler FNGP13B.
Posted to MC-Recipe Digest V1 #174 Date: 29 Jul 96 11:20:56 From: "steven.h.bergstein" <steven.h.bergstein@...>