Plum sauce chicken buns (mui jeung gai bow)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| **** NO E ***** Karen Adler FNGP13B. Yield: 2 doz. 1 recipe of the steamed barbecue pork buns | ||
| ½ | cup | Pineapple tidbits |
| ¼ | cup | Carrot;diced; cooked |
| ¼ | cup | Green pepper; diced |
| ¼ | cup | Sweet mixed ginger; diced |
| 1 | tablespoon | Oil |
| 1½ | cup | Chicken breast;diced; -=OR=- Chicken breast; diced |
| 2 | teaspoons | Cornstarch |
| ½ | teaspoon | Light soy sauce |
| ½ | teaspoon | Dark soy sauce |
| ½ | teaspoon | Sherry |
| 1 | tablespoon | Oil |
| 3 | tablespoons | Plum sauce |
| 1 | tablespoon | Pineapple juice |
| 1 | tablespoon | Cornstarch |
| 1 | teaspoon | Catsup |
| 1 | teaspoon | Sugar |
| 1 | teaspoon | Vinegar |
| 1 | teaspoon | Salt |
Directions
FILLING
MEAT MARINADE
SAUCE MIXTURE
TO MAKE FILLING: Mix meat with marinade for ½ hour or more. Stir fry in 1 tbsp. of oil until almost done. Add vegetables and stir fry for 1 minute more. 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 for the curry beef 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@...>