| 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 | T | Oil |
| 1 recipe steamed bun | ||
| dough* | ||
| 1 1/2 | c | Chicken breast, diced -=OR=- |
| 2 | c | Chicken breast |
| 2 | t | Cornstarch |
| 1/2 | t | Light soy sauce |
| 1/2 | t | Dark soy sauce |
| 1/2 | t | Sherry |
| 1/2 | t | Five spice powder |
| 1/2 | t | Bean sauce |
| 1/2 | c | Chicken broth |
| 1 | T | Cornstarch |
| 1 | T | Oyster sauce |
| 1 | t | Sesame oil |
| 1 | t | Sugar |
| 1/2 | t | Salt |
INSTRUCTIONS
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" <steven.h.bergstein@ac.com>
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