| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Chinese, Dim sum | 1 | Servings |
INGREDIENTS
| **** NO E ***** Karen Adler FNGP13B. Yield: 2 doz. | ||
| 1/4 | c | Almond slivers |
| 1/4 | c | Celery; chopped |
| 1/4 | c | Onion; chopped |
| 1/2 | c | Bamboo shoots |
| 2 | Green onion stalks; chopped | |
| 1 | tb | Oil 1 recipe steamed bun dough* |
| 1 1/2 | c | Chicken breast;diced; -=OR=- Chicken breast |
| 2 | ts | Cornstarch |
| 1/2 | ts | Light soy sauce |
| 1/2 | ts | Dark soy sauce |
| 1/2 | ts | Sherry |
| 1/2 | ts | Five spice powder |
| 1/2 | ts | Bean sauce |
| 1/2 | c | Chicken broth |
| 1 | tb | Cornstarch |
| 1 | tb | Oyster sauce |
| 1 | ts | Sesame oil |
| 1 | ts | Sugar |
| 1/2 | ts | Salt |
INSTRUCTIONS
DOUGH FILLING MEAT MARINADE SAUCE MIXTURE *Recipe is included in this collection. TO MAKE FILLING: Mix chicken with meat marinade for 1/2 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" <[email protected]>
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